1 Bavarian or sponge cake
(purchased) or 1 tart cake or
1 quart strawberries
1 (.35-ounce) package of clear glaze
Cook's note: Other fruits such as blueberries, peach slices, and sliced kiwi may be used with strawberries.
Place cake on cake plate. Wash and drain perfect strawberries. Hull and slice in half lengthwise and drain on paper towel. On top of the cake, place strawberry halves around the perimeter, followed by inner circles of berries until the cake top is filled. Prepare glaze according to package directions. Drizzle across fruit until fruit is lightly covered. Cover with foil and place in refrigerator. Let sit in refrigerator two hours before serving. Slice in wedges and serve with whipped cream, if desired.
Yield: 8 to 10 servings
Source: Kathie Smith
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.