The best delicious Chocolate Strawberry Whipped Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Strawberry Whipped Cream Cake recipe today!
Hello my friends, this Chocolate Strawberry Whipped Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Strawberry Whipped Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Strawberry Whipped Cream Cake.
What Makes This Chocolate Strawberry Whipped Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Strawberry Whipped Cream Cake.
Ready to make this Chocolate Strawberry Whipped Cream Cake Recipe? Let’s do it!
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3 Eggs
1 c Sugar
1/3 c Water
1 ts Vanilla extract
3/4 c All-purpose flour
1/4 c European Style Cocoa
-(HERSHEY’S)
-or HERSHEY’S regular cocoa
1 ts Baking powder
1/2 ts Salt
WHIPPED CREAM FILLING
1 c Fresh strawberry slices
1/4 c HERSHEY’S Strawberry Syrup
1 Envelope unflavored gelatin
1 c Cold whipping cream
-ROYAL GLAZE-
2/3 c HERSHEY’S Chocolate Chips
-(Semi-Sweet)
1/4 c Whipping cream
1. Heat oven to 375 F. Grease 15-1/2×10-1/2×1-inch jelly roll pan.
Line with wax paper; grease paper.
2. In small bowl, on high speed, beat eggs until very thick and cream
colored, about 5 minutes; gradually beat in sugar. With mixer on low
speed, beat in water and vanilla. Stir together flour, cocoa, baking
powder and salt; gradually add to egg mixture, beating just until
combined. Pour into prepared pan.
3. Bake 10 to 13 minutes until wooden pick inserted in center comes
out clean. Immediately invert pan onto linen towel sprinkled with
powdered sugar; carefully peel off wax paper. Invert onto wire rack
covered with wax paper. Cool completely.
4. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal
rectangles, 3-1/2×10-inches; divide filling into thirds and spread
evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and
refrigerate until firm.
5. Prepare ROYAL GLAZE. To assemble, stack layers on top of each
other with cake layer on top. Top with ROYAL GLAZE; refrigerate until
ready to serve. Cut into slices; refrigerate leftover cake. 8
servings.
STRAWBERRY WHIPPED CREAM FILLING: 1. In food processor or blender,
puree strawberry slices with strawberry syrup until liquid; sprinkle
unflavored gelatin over mixture. Let stand until softened, about 5
minutes; puree again for several seconds.
2. Pour mixture into medium microwave-safe bowl. Microwave at HIGH
(100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and
gelatin is dissolved. Cool to room temperature.
3. In small bowl, beat whipping cream until stiff; fold in strawberry
mixture.
ROYAL GLAZE: In small microwave-safe bowl, place 2/3 cup HERSHEY’S
Semi-Sweet Chocolate Chips and 1/4 cup whipping cream. Microwave at
HIGH 30 seconds to 1 minute until chips are melted and mixture is
smooth when stirred. Cool slightly until thickened, about 5 to 10
minutes.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
8 Servings
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