This Strawberry Cream Mamon Cake is made with just 5 simple ingredients including ready made Mamon. So there is no baking required at all.
This is a super short cut for making one of the best cakes ever invented - the Strawberry Cream Cake. In Japan they are classified as Christmas cakes. Don't ask me why but they are. In this recipe we will be using Mamon, a Filipino cake that is similar to Chiffon. It's nice and light and pairs well with whipped cream and fresh strawberries.
Ingredients
Butter Mamon - Buy your favorite Mamon. I get my from Red Ribbon. You do have to freeze them before making the cake so that they are easier to frost. Or else the cake will just rip and the cake crumbs will just get into the whipped cream.
Heavy Cream - We are going to whip 2 cups of heavy cream to cover the cake. Make sure it is super chilled.
Powdered Sugar - This sugar is optional. It's not needed if you don't want a sweet cake. If you do use it add between 2 tablespoons and ¼ cup according to to your taste.
Vanilla - You can use either extract, paste or scrape it directly from the inside of a vanilla bean.
Fresh Strawberries - Pick the nicest of the bunch. As this is going to be a small cake I recommend dicing them into 1 cm pieces. It will just be easier to cut and eat.
How To Make Strawberry Cream Mamon Cake
First we will make the whipped cream. Place the heavy cream, powdered sugar and vanilla into a large chilled bowl.
Mix well making sure there are no lumps.
Using a metal whisk, whisk the cream mixture for 5-8 minutes until stiff and can hold its shape. Place in the refrigerator to chill.
Meanwhile cut the fresh strawberries into small 1 centimeter cubes. You will need about a cup of cut strawberries.
Now we will start building the cake. Place small squares of parchment paper and place it around the edges of your cake stand.
Place a mamon on top. I would recommend placing the biggest one on the bottom.
Then top with a tablespoon of whipped cream.
Spread it out evenly over the Mamon.
Then top with strawberries.
Top the strawberries with more whipped cream.
And spread. Build the second layer the same way.
Then place the last Mamon on top. To prevent the cake from toppling over place a stick or straw in the middle of the Strawberry Cream Mamon Cake. Cut any excess off the top.
Now it's time to make it pretty. If there are any strawberries near the edge just scoop it off.
Place a dollop of cream on top of the cake.
Then start spreading it all over the cake adding more whipped cream.
Once you have it covered start smoothing out the cream.
To finish top the cake with any remaining cut strawberries. You can even press it into the cream like I did making it look like rubies.
There is an Ube Version!
I also have an Ube Mamon Layer Cake that you can make. It's filled with Ube Halaya and frosted with an Ube flavored frosting.
How To Serve and Store Your Strawberry Cream Mamon Cake
Once you have it decorated, place in the refrigerator to chill and set for 30 minutes. It is best to eat this cake the day that it is made to ensure the freshness of the strawberries.
Since it's a nice and small cake there should be no problem finishing this Strawberry Cream Mamon Cake.
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Equipment
- Large Bowl Chilled
- Whisk
- 6 inch plate or cake stand
Ingredients
- 2 Cups Whipped Cream
- 2 Tablespoons Powdered Sugar (Sifted) Add more if needed
- 1 Teaspoon Vanilla Extract or Paste
- 1 Cup Fresh Strawberries Diced
- 3 Butter Mamon (Frozen)
Instructions
- Note before starting please freeze the Mamon first in the freezer for at least 4 hours or overnight. Or better yet always have some frozen Mamon in the freezer in case you need to make a quick, but small layered cake. Freeze them in the plastic package it comes in.
- First we will make the whipped cream. Place the heavy cream, powdered sugar and vanilla into a large chilled bowl. Mix well making sure there are no lumps. Using a metal whisk, whisk the cream mixture for 5-8 minutes until stiff and can hold its shape. Place in the refrigerator to chill.
- Meanwhile cut the fresh strawberries into small 1 centimeter cubes. You will need about a cup of cut strawberries.
- Now we will start building the cake. Place small squares of parchment paper and place it around the edges of your cake stand. Place a mamon on top. I would recommend placing the biggest one on the bottom. Then top with a tablespoon of whipped cream. Spread it out evenly over the Mamon. Then top with strawberries. Top the strawberries with more whipped cream. And spread. Build the second layer the same way.
- Then place the last Mamon on top. To prevent the cake from toppling over place a stick or straw in the middle of the Strawberry Cream Mamon Cake. Cut any excess off the top. Now it's time to make it pretty. If there are any strawberries near the edge just scoop it off. Place a dollop of cream on top of the cake. Then start spreading it all over the cake adding more whipped cream. Once you have it covered start smoothing out the cream.
- To finish top the cake with any remaining cut strawberries. Chill in the refrigerator for 30 minutes to set. Serve the same day.
Notes
- Both the bowl and the cream need to be extra cold. It just makes the cream whip faster.
- Make sure your powdered sugar is sifted before adding to the cream.
- It is best to use a hand held whisk to whip up the cream so that it doesn't get over whipped.
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