Strawberry Tallcake

Name: Strawberry Tallcake
Ingredients: Filling; 4 cups quartered strawberries; 6 tablespoons sugar, divided; 1 tablespoon finely shredded lemon zest; 1 tablespoon fresh lemon juice; 2 cups heavy cream; Cake; 6 ounces good-quality strawberry jam (9 tbsp.)

8 ingredients

5 steps

Ingredients

Filling
4 cups quartered strawberries
6 tablespoons sugar, divided
1 tablespoon finely shredded lemon zest
1 tablespoon fresh lemon juice
2 cups heavy cream
Cake
6 ounces good-quality strawberry jam (9 tbsp.)

Directions

1

Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar, the zest, and juice. Let sit 10 minutes.
2

In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it holds a stiff peak.
3

Assemble cake: Using a serrated knife, slice both cake layers in half horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp. whipped cream onto the center of a cake stand (to hold cake in place). Place 1 of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam. Sprinkle with about one-quarter of the sweetened strawberries, along with some juice. Then dollop one-quarter of the cream over strawberries. Repeat with second and third cake layers, using the reserved rounded tops.
4

Place the remaining layer on the top of the cake, cut side down. Mound the remaining whipped cream in the center and spread to about 1 in. from the edge, then sprinkle with remaining strawberries.
5

Note: Nutritional analysis is per serving.