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The "Strawberries and Cream Torte" recipe can be found on the Pampered Chef website under the "Desserts" category. The recipe calls for a torte pan, fresh strawberries, and whipped cream. First, preheat your oven to 350°F and prepare the torte pan by greasing and flouring it. Then, mix together the cake mix according to package instructions and pour it into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan. Once cooled, slice the cake in half horizontally and spread a layer of whipped cream on the bottom half. Place sliced strawberries on top of the whipped cream and top with the remaining cake half. Spread another layer of whipped cream on top of the cake and decorate with more sliced strawberries. Serve and enjoy!
Yes, you can use a regular cake pan instead of a torte pan for this recipe. However, it is important to note that the torte pan is specifically designed to create taller, more layered cakes. So if you use a regular cake pan, your cake may not turn out as tall or layered as the one pictured on the Pampered Chef website.
You can make the "Strawberries and Cream Torte" up to 24 hours before serving. Once the cake has completely cooled and been assembled with the whipped cream and strawberries, cover it and refrigerate until ready to serve. This will allow the flavors to meld together and make for a delicious and easy dessert option.
Yes, you can use frozen strawberries in this recipe. However, it is important to thaw and drain the strawberries before using them in the torte. Excess moisture from the frozen strawberries can make the cake soggy and affect the texture and taste.
Yes, there are gluten-free cake mix options available that can be used in this recipe. You can find gluten-free cake mixes at most grocery stores or health food stores. Simply follow the instructions on the cake mix package and proceed with the rest of the recipe as directed.