Recipe: Deep-Dish Strawberry Whipped Cream Cake (no bake, using pound cake)

DEEP-DISH STRAWBERRY WHIPPED CREAM CAKE

FOR THE GRAND MARNIER SYRUP:
1/4 cup water
1/4 cup granulated sugar
1/4 cup Grand Marnier liqueur
FOR THE STRAWBERRY WHIPPED CREAM FILLING:
1 1/2 cups fresh strawberries, cleaned and coarsely chopped
1 Tbsp. granulated sugar
3 cups cold heavy (whipping) cream
3 Tbsp. powdered sugar
2 tsp. vanilla extract
FOR THE CAKE:
1 loaf pound cake
15 whole strawberries, washed and stemmed, for topping the cake

FIRST, PREPARE THE SYRUP:
Heat the water and 1/4 cup granulated sugar in a small saucepan over low heat just until the sugar dissolves. Remove the pan from the heat and stir in the Grand Marnier. Set the syrup aside to cool; it can be stored in the refrigerator for up to 1 week.

TO MAKE THE FILLING:
Combine the chopped strawberries and 1 tablespoon granulated sugar in a medium bowl. Stir and set aside to macerate for 30 minutes.

Meanwhile, in a large bowl, beat the cream, powdered sugar and vanilla with an electric mixer on medium speed until the cream is firm enough to hold it shape. Put 4 cups whipped cream in a large bowl. Put the remaining whipped cream in the refrigerator while you assemble the cake.

Drain off and discard any accumulated juice from the chopped strawberries and gently mix them into the 4 cups whipped cream.

TO ASSEMBLE:
Trim the ends from the pound cake and discard or eat them. Cut the pound cake into 16-18 slices, each 1/3 inch thick. Line the bottom of a 3-quart glass bowl with slices of pound cake, breaking the cake to fit the bowl if necessary.

Use a pastry brush to brush the cake lightly with the Grand Marnier syrup. Spread about 1/3 of the whipped cream and strawberry mixture evenly over the cake. Repeat this layering of cake, syrup and whipped cream for 2 additional layers. Add a fourth layer of cake and brush it lightly with syrup.

Spread the reserved plain whipped cream evenly over the top layer of cake. Arrange whole strawberries, pointed side up, over the top. Cover carefully with plastic wrap and refrigerate for at least 3 hours and as long as overnight.

Serve cold.

Makes about 10 servings
Adapted from source: Fearless Baking: Over 100 Recipes That Anyone Can Make by Elinor Klivans