“All-American” Chocolate
Cake with Strawberry Whipped
Cream and Strawberries
Best Brands Corp.
1 Kirkland Signature fresh bakery
“All-American” chocolate cake
1 cup seedless strawberry jam
(not jelly)
1 quart whipping cream
2 quarts fresh strawberries
Cut cake into serving pieces. It is easier to cut the cake accurately and without
distorting the frosting by using dental floss. Using taut floss (about 24 inches
with ends wrapped around fingers), cut the cake in half, then each half in half
again. Repeat cuts in the opposite direction. This will yield 16 wedges.
In a mixing bowl, combine jam and cream. With an electric mixer, whip ingredients
until very stiff. This can be made 4 hours in advance. (If you’re not serving the
entire cake, the ratio is 1 cup whipping cream to 1/4 cup jam.)
Rinse strawberries and pat dry. Trim and cut vertically into halves or quarters.
To serve, place a piece of chocolate cake on each plate. Top with strawberry
whipped cream and fresh strawberries. Makes 16 servings.
Tip: After making a downward cut through the cake, slide one end of floss out
through the side instead of pulling upward so that the frosting is minimally
disturbed (think “cut, slide”).
