Strawberry Kit Kat Cake

I’ve done so much baking over the years, but this is the first time I’ve fully decorated a whole cake. Of course, using kit kats makes it much easier but it also looks pretty cool too doesn’t it?

Ingredients:

 favorite chocolate cake recipe (see note)

 2 packs of fresh strawberries

 3-4 cups of heavy cream

 1/2 cup of sugar

 4 tbsp of high quality cocoa powder

 Kit Kats 17 extra large ones needed for a 6 inch cake, likely you will need about 30 regular ones, or more for an 8 inch cake

 1/2 cup apricot preserves

Directions:

• cake according to instructions in a round springform pan or 2 round cake pans. Let cake cool completely. If you used one springform pan you will need to slice the cake to make two round cakes. If you baked in 2 round cake pans, gently slice uneven top surface so that you are working with two level round cakes.
• Make whipped cream by combining cream, sugar, and cocoa powder on high speed until stiff peaks form. You may want to add more sugar or cocoa powder, depending on your preference. I chose to use a less sweet whipped cream to balance out the kit kats and cake.
• Using a spatula, spread a thin layer of whipped cream across the surface of one of the cake rounds. Slice up 6-7 strawberries and place on top of the whipped cream layer, scattering evenly across the cake surface. Spread another layer of whipped cream on top of the strawberries. Place the untouched cake round on top of the whipped cream layer.
• For full instructions please see : kirbiecravings.com

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