Strawberry Cream Torte
Ingredients
Cake
- 2 sticks Butter
- 1 cup Sugar
- 1 tbsp Vanilla Extract
- 2 cups Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 pinch Salt
- ¼ cup Milk
- 2 tbsp Corn Oil
- ¼ cup Sour Cream
Strawberry Spread
- 1 cup Strawberry Preserve (or jelly if you prefer a smoother spread)
- 1 tbsp Lemon Juice
- 2 tbsp Grand Marnier (or cordial of your choice that compliments strawberry)
Cream
- ½ qt Heavy Cream
- ¼ cup Confectioners' Sugar
- ¼ cup Additional Strawberry Preserve
Instructions
Cake
- Cream Butter, Sugar and Vanilla Extract.
- Prepare dry ingredients in separate bowl sifting together Flour, Baking Powder, Baking Soda and Salt and add dry ingredients to creamed butter.
- Add Milk, Corn Oil and Sour Cream. Blend and pour batter into prepared pans and bake 350℉ for 35-40 minutes or until an inserted toothpick comes out clean.
Strawberry Spread
- In saucepan heat Strawberry Preserve, Lemon Juice and Grand Marnier until smooth.
- Spread over cooled cakes and let set.
Cream
- In electric mixer add Heavy Cream and Confectioners' Sugar. Beat until soft peaks form then add Additional Strawberry Preserve and mix until pale pink whipped cream is formed.
- Top cakes with strawberry cream to make torte. Refrigerate for at least 2 hours for torte to set.
