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Strawberry Rum Cake Recipe


2 (15 ounce) cans sliced fresh strawberries, id

1 cup grated lemon and orange zest

1/8 cup (about 3 teaspoons) orange juice

2 cups white sugar

2/3 cup fruit juice

4 eggs

3 tablespoons lemon zest

4 1/2 cups heavy whipping cream


3 tablespoons brandy balsamic Vodka

1 lemon, sliced into rounds (optional)

1/4 cup brandy (optional)

1 cup brandy (optional)

2 limes, sliced into rounds (optional)

1 (8 ounce) container frozen whipped topping, thawed or thawed

fresh baguettes (optional)


Preheat oven to 350 degrees F (175 degrees C). Press individual servings of strawberry rum cake onto parchment platter, allowing for easy cleanup. Spoon lemon slices over each cake. Smooth with margarine, or brush remaining spread on top and cake. Divide sour cream between 2 serving containers (not parchment paper). Sprinkle with remaining orange juice (optional). Frost both sides of cake. Brush bottom with bay leaves.

Bake in preheated oven for 45 minutes while strawberries are just beginning to peek. Cool completely. Decorate with Cherry Whipped Cream Recipe.

Place grapefruit slice on top/right of each cake. Sprinkle grapes over raisins – it makes a huge difference! Transfer to serving cups using a string. Freeze remaining grapefruit pieces until ready to use quickening spoons.