Italian Sfoglia Cake with Strawberries
There’s nothing like a slice of Italian Sfoglia Cake with strawberries to celebrate the perfect occasion. Easy to make, this homemade sfoglia cake recipe filled with an easy to make copycat chantilly cream is one of those desserts that will make you look like you're a chef in the kitchen.
Servings: 8
Calories: 539kcal
Ingredients
Cake
- 450 g puff pastry 4 sheets, frozen
Cream Filling
- 250 ml frozen strawberries thawed and drained
- 2 tbsp Jello strawberry flavor
- 85 g KRAFT Dream Whip Dessert Topping Mix You need 2 pouches
- 250 ml whole milk
Frosting
- 85 KRAFT Dream Whip Dessert Topping Mix You need 2 pouches
- 1 tbsp Jello strawberry flavor
- 2501 ml whole milk
Instructions
Cake
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. (Assuming that you have three racks in your oven).
- Ensure that your puff pastry is completely thawed out otherwise place it back in the fridge to completely thaw out. Roll out puff pastry so that they are large enough to cut out an 8" circular base. Using a plate or the bottom of an 8" spring form pan cut out a circle using a knife and place puff pastry on baking sheet. You should be able to put 2 puff pastry circles on each baking sheet.
- You will need to work quickly so that the puff pastry does not completely come to room temperature. Using a fork, prick the puff pastry circles so that they do not overpuff while baking. Follow the directions for baking the pastry. Bake for about 10 minutes or until golden and flaky.
- Repeat to make another two circles so that you have a total of 5 puff pastry rings. (You can use the remnants of the cutouts to make your 5th piece, it doesn't have to be pretty, just piece it together and bake.) Let the puff pastry cool completely.
Cake Filling
- Mix two packages of Dream whip with 1 cup of the milk. Make as per package directions. As you are whipping it, add in 2 tbsps of strawberry jello powder. Have the strawberries drained and ready for the next step.
- Prepare either a plate or a cake board by placing a dolip of cream in the center and then placing the first puff pastry layer on it. The cream will prevent the cake from slipping. Spread a layer of the strawberry cream on the puff pastry. Then layer some strawberries on top ensuring you are reserving enough strawberries for all layers. (use a piping bag to load and squeeze the whipped topping onto each layer, that will be easier than trying to spread it)
- Repeat until you have used up all the layers.
Frosting
- Mix two packages of Dream whip with 1 cup of the milk. Make as per package directions. As you are whipping it, add in 1 tbsp of strawberry Jello powder.
- Place the whipped topping into a piping bag fit with a large star tip. Use the piping bag to squeeze and cover the sides of the cake as your turn the cake. Keep turning and covering the cake with whipped topping until you reach the top then cover the top. Just frost a very light coat on the cake as a crumb coat. Try and level the sides and the top.
- Repeat the step above to cover the cake with the second coat of whipped topping. This time finish to decorate. I used some reserved jello powder to sprinkle on the top of my rosettes that where on top of the cake.
- Refrigerate the cake over night. The longer the puff pastry soaks up the strawberry and cream the better it will taste.
Nutrition
Serving: 1/8 of Cake | Calories: 539kcal | Carbohydrates: 46g | Protein: 16g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 43mg | Sodium: 287mg | Potassium: 596mg | Fiber: 1g | Sugar: 21g | Vitamin A: 577IU | Vitamin C: 11mg | Calcium: 445mg | Iron: 2mg