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Strawberry Cream Mamon Cake

This Strawberry Cream Mamon Cake is made with just 5 simple ingredients including ready made Mamon. So there is no baking required at all.
Prep Time15 minutes
Cook Time0 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Filipino
Servings: 4 Servings
Author: Rezel Kealoha

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

  1. Both the bowl and the cream need to be extra cold.  It just makes the cream whip faster.
  2. Make sure your powdered sugar is sifted before adding to the cream.
  3. It is best to use a hand held whisk to whip up the cream so that it doesn't get over whipped.