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Real strawberry cream cake frosting

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Prep time Cook time Difficulty Views Rated (0) Recipe #
30m n/a 2-Pretty easy 306
Not tried yet
Added by claire on 13 July 2009
Hawthorne forked this on 19 July 2009 (1 descendant)

Description (Some HTML is OK)

This strawberry cake frosting oozes a fresh strawberry taste. Very sweet and decadent.


Makes 8 servings

  • 1 punnet strawberries
  • 2 tbsp caster sugar
  • juice of 1 lemon
  • 1 oz butter
  • icing sugar (lots)
  • pink food colouring (optional)
  • 150ml double cream

Preparation (Some HTML is OK)

First you need to make some 'essence of strawberries'. To do this, hull and roughly chop all your strawberries. Sprinkle on 2 tbsp caster sugar and squeeze on the juice of a lemon. Gently toss the lemon juice and sugar through the strawberries and leave for at least an hour, preferably over night.
Once the strawberries have macerated they will produce a pink sweet strawberry syrup.
Spoon 3 tbsp of syrup into a mixing bowl, add 3 tbsp icing sugar and add the butter at room temperature. Cream together until you get a smooth paste. Add more icing sugar now (about another 3 tbsp?) and mix again. Now add 150ml double cream and cream until it makes soft peaks (an electric mixer is recommended here). If you want it to be pinker than a very pale pink I would recommend adding a few drops of pink food colouring and stir again.

Smooth over a traditional victoria sponge cake filled with whipped cream and strawberry jam and top with fresh real strawberries just before serving for an extra strawberry hit.

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