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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!
Servings 6 Serves
Author Vianney Rodriguez


  • 1 cake size concha or 6 regular size conchas sliced
  • 1 pound strawberries hulled (halved or quartered if large)
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 to 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract


  1. For berries: Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes
  2. 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.
  3. 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.