Same as for “Honey Chocolate and Strawberry Cake.”I make strawberry jam and syrup during strawberry harvesting in our garden and freeze in containers for future use. Freshly made syrup or store bought strawberries is fine too. If you make the syrup, it should be done the day before you make the cake.
Outer/Decorating Cream Ingredients:
38 oz. or 226 g – Cool Whip (thawed in fridge - 24 hrs before use)
½cup143 g – plain Greek Yogurt
½cup62 g – powdered sugar
Pink and green food coloring paste
Preheat oven to 350F. Beat eggs and sugar for 5 minutes or until fluffy and a cream color. Sift in half of the flour. Mix the flour in carefully not to deflate too many air bubbles.
Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown.
Remove from the oven and let the cake sponges cool completely.
Inner Cream Instructions:
Beat Greek Yogurt and powdered sugar in a medium bowl for 2 minutes. Set aside until ready for use.
Pour heavy cream into the mixer bowl. (Tip: Chill the bowl in the freezer for 15 minutes before pouring heavy cream; this speeds up the beating process.) Beat heavy cream for a couple of minutes or until it becomes thick (do not over beat). Add Greek yogurt cream to heavy cream and beat for 30 seconds. Scrape down the sides of the bowl and beat again for 30 seconds.
Cut each sponge cake evenly in half (see how here).
Place a sponge on a cake stand. Cover with strawberry syrup. Spread a generous amount of cream evenly. Layer another sponge and repeat the same assembly steps.
Cover the top layer with syrup and crumb coat the cake with the rest of the cream. Place the cake into the fridge while preparing the decorating cream.
Outer/Decorating Cream Instructions:
Place all the ingredients into the mixer bowl. Beat on high for a couple of minutes. Scrape down the sides of the bowl with a spatula and beat for another minute.
Place about 2 cups of cream into a small bowl and set aside. Add 4 cups into a separate small bowl. Drop some pink food coloring onto the bowl of 4 cups of cream. Mix in food coloring into cream thoroughly. Scrape down any cream on the sides of the bowl if necessary. Place the pink cream into a piping bag with a large 1M cupcake decorating tip.
Pipe out one row of roses at the base of the cake.
Add remaining pink cream to the reserved 2 cups of cream. Beat the cream together until well combined to make a lighter shade of pink than the bottom roses. (The lighter shade still turned out a little darker than I like; try to make the lighter shade even lighter than this.) Pipe out the middle row of roses above the bottom layer.
Use white cream to pipe the third and final row of roses around the side and the entire top of the cake. Add a tad of green food coloring paste to the remaining white cream. Mix until well combined. Pipe the leaves out in an evenly scattered design.
Refrigerate the cake for at least 2 hours before serving.
Slice and Enjoy! It is fantastic with a hot cup of coffee or tea!
Strawberry Biskvit Cake with Greek Yogurt Cream https://www.valyastasteofhome.com/strawberry-biskvit-cake-with-greek-yogurt-cream/