Loading taste...

Multilayer Cake with Whipped Cream and Strawberries

COOK: no cook recipe
SERVING: 8-10 people
AUTHOR: Matilde Vicenzi
LEVEL: Medium



14 oz. pack of Matilde Vicenzi Sponge cake bases

2 cups of strawberry jam

2 cups of fresh cream

4 ½ cups of strawberries

2/3 cups of chocolate sprinkles or flakes


Wash the strawberries and dry on kitchen towel. Keep half of them whole and cut the other half into cubes. Whip the cream.

Separate the three discs of  Matilde Vicenzi Sponge cake bases and place one on a wire rack. Spread with half of the jam and cover with just under a third of the cream. Scatter over half of the chopped strawberries and sprinkle with a spoonful of chocolate. Cover with a second disc of sponge.

Repeat the layering process on the second disc and again on the third, then use a spatula to spread the remaining cream over the dessert.

Stick the rest of the chocolate sprinkles to the edges of the cake and decorate with the whole

strawberries. Transfer to a serving plate and keep chilled until ready to eat.

Other recipes

Vicenzi S.p.A. with sole shareholder
Via Forte Garofolo, 1
37057 San Giovanni Lupatoto (VR)

I agree to receive communications about our products and initiatives also in the form of newsletters.

© Vicenzi S.p.A. with sole shareholder – P.IVA 00227320231 | Privacy Policy​ | Cookie Policy | Review your cookies preferences | Credits

Choose region