Concha Cake with Whipped Cream and Macerated Strawberries
The perfect addition to your Mother’s Day celebration, the concha cake! A giant pink concha sliced in half then filled with creamy whipped cream, macerated strawberries. Easy to make and oh so delicious!
Servings6Serves
AuthorVianney Rodriguez
Ingredients
1cake size concha or 6 regular size conchassliced
1poundstrawberrieshulled (halved or quartered if large)
2tablespoonssugar
1cupheavy cream
1 to 2tablespoonsgranulated sugar
1teaspoonpure vanilla extract
Instructions
For berries: Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes
For whipped cream: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
Layer whipped cream over sliced concha, top with strawberries, then place top slice over strawberries. For cake size concha, slice and serve. For regular size, serve with knife and fork for guests.