My mom was one of the most creative people I knew when it came to making beautiful desserts. She had a way of turning basic ingredients into a symphony of decadent flavors like a masterful art piece. One of her specialties was this Chocolate Strawberry Whip Cream Layered Chocolate Cake.
She has another variation of this cake using bananas instead of strawberries. However with the banana version, she often paired it with a vanilla cake instead of chocolate but believe me they were both beyond delicious.
There is a technique to make this cake when using fresh beaten whip cream. The trick is to use a chilled bowl when whipping the cream, then keep the whip cream refrigerated while you are frosting each layer or it tends to soften and loose it’s pliable shape. Then when the cake is completely assembled, refrigerate the cake immediately and don’t remove it until you are ready to serve.
A piece of advice: because this cake needs refrigeration, it is not a very good cake to travel with. So if you are on dessert duty at your next potluck party, consider another dessert choice like my Chewy Gooey Chocolate S’mores or Gluten-free, Dairy-free Coconut Lemon Bars or maybe my Cranberry Bliss Bars. They are each an excellent choice for a crowd pleasing dessert.
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