Italian Sfoglia Cake with Strawberries
https://easyhomemaderecipes.caThere’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.
Ingredients
Cake
- 15.8 oz puff pastry 2 sheets, thawed
Cream Filling
- 1 lb strawberries washed, dried and quartered
- 3 oz KRAFT Dream Whip Dessert Topping Mix 2 pouches
- 2 tbsp instant vanilla pudding
- 1 cup whole milk
Frosting
- 3 oz KRAFT Dream Whip Dessert Topping Mix 2 pouches
- 1 cup whole milk
- ¼ cup confectioner's sugar
- 2 tbsp Jello Powder Strawberry, optional
Instructions
Cake
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Ensure that your puff pastry is completely thawed out. Roll out puff pastry so that they are large enough to cut out two 8" circles. I rolled out my dough to 11 x17". Using a plate or the bottom of an 8" spring form pan cut out a circle using a knife and gently place puff pastry on baking sheet. You should be able to put 2 puff pastry circles on each baking sheet.
- Straighten the pastry out if necessary. Using a fork, prick the pastry so that they do not over puff while baking. Repeat for all circles, total 4. Follow the directions for baking the pastry. Bake for about 10 to 15 minutes or until golden and flaky. (leftover puff pastry can be rerolled if needed to make more circles)
- Let the puff pastry cool completely.
Cake Filling
- Mix two packages of Dream whip with 1 cup of the milk and 2 tbsp of instant vanilla pudding powder. Use a hand blender to mix until stiff and soft peaks form.
- Prepare either a plate or a cake board by placing a dollop 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 dream whip 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. Leave the top layer bare. If not frosting the sides, you can sprinkle powdered sugar on the top layer then refrigerate for 24 hrs for best results. Use a serrated knife to slice the cake.
Frosting (optional)
- Mix two packages of Dream whip with 1 cup of the milk. Make as per package directions. You can also add a couple of tablespoons of strawberry Jello for extra flavor and a pretty color!
- 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. Use a knife to spread the whipped topping as evenly as possible.
- Decorate with rosettes on top using a piping bag and tip (optional). Sprinkles powdered sugar on any bare spots on the top layer.
- Refrigerate the cake over night for best result and use a serrated knife to slice pieces of cake.
Notes
Top Tips
Wait for the puff pastry to cool down completely before you start layering the cake with cream, otherwise the cream will melt. Use a piping bag to load and squeeze the whipped topping onto each layer, that will be easier than trying to spread it. Once you have assembled the cake, you should let it rest in the fridge for 24 hours.Nutrition
Serving: 1Calories: 404kcalCarbohydrates: 42gProtein: 7gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 11mgSodium: 179mgPotassium: 240mgFiber: 2gSugar: 10gVitamin A: 143IUVitamin C: 33mgCalcium: 113mgIron: 2mg
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