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Strawberry Cream Torte

Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Servings 8

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.
Keyword Cream, Strawberry, Torte