Recipe & Photo BBC Good FoodI lucked upon this recipe when I was browsing around the Internet and it's been trouble ever since. Maybe it's the teen temperatures and icicles dripping on my head when I'm unlocking the door. Maybe it's the fact that I HEART strawberries. Maybe it's because I've been non-compliant getting back on track (all though I did do the treadmill today...yeah!) since the holidays but this little naughty had to be made. It's like a sponge cake make on a jelly roll pan, sliced impossibly thin, then CHAMBORD (raspberry heavenly liquor) brushed in between the layers...while that is soaking in, you make the BUTTER CREAM frosting with more fresh strawberries blended in, and viola....your family thinks you are a pastry goddess.
Now, as your friend, I must warn you...the recipe (BTW the link is here) is in METRIC. I'm sure you college educated folks out there will have no problem switching the metric values around, and then there are the Nancy's of the world. The girl who only passed High School Algebra because her gymnastic coach was the teacher and if he failed me, I couldn't be on the team...I know Too Much Information. ANYHOW friends, I'm going to save you. The caster sugar is roughly 3/4c. and the flour is roughly 1c. The butter in the icing is a 1/2c. and the icing sugar (aka powdered sugar) is 2 1/2 c. You can thank me later, because if you've ever gone on to a metric conversion website, words may come out of your mouth that you haven't heard since the girls bathroom in High School (or as Melinda says "Potty Mouth")
My local liquor store had a $4.00 mini-airplane size bottle(not that I'm a lush when I fly or anything) of the Chamboud...which was a little shy of what I could have used. You also can use a strawberry liquor too. Either way I'm sure they are both delicious! Enjoy my friends! You will not be disappointed! 58 days until Spring and victory will be ours!