Tree Top


Chocolate Dipped Strawberry Cake



66 g Tree Top Strawberry Apple Fruit Flakes

368 g sugar

257 g buttermilk

247 g boiling water

91 g whole grain pastry flour

206 g flour

116 g canola oil

68 g cocoa powder

52 g eggs

6.3 g salt

5.3 g vanilla extract

7.88 g strawberry flavor

4.83 g baking soda

4.83 g baking powder


110 g Tree Top Strawberry Apple Fruit Flakes

294 g Tree Top Strawberry Sorbet Base

262 g palm shortening

529 g confectioner's sugar

4.6 g pink color



For Cake, preheat oven to 350°F. Line a baking sheet with parchement paper and grease with nonstick cooking spray. 

Sift together the sugar, flours, salt, baking soda and baking powder.

Whisk together the boiling water, fruit flakes, and cocoa powder. Allow to cool for 5 minutes.  

Add the oil, vanilla, flavor, buttermilk and eggs to the cocoa mixture and mix until combined. Fold in dry ingredients until incorporated. 

Spread batter evenly in pan with an offset spatula, then rap pan on counter several times to eliminate air bubbles. 

Bake until a wooden pick inserted in center of cake comes out clean, ~20 minutes. 

Cool in pan on a rack 10 mins, then run a knife around edge of pan. Invert onto rack and discard parchment and cool completely, 1 hour.

For Filling, beat together the palm shortening and sugar; mixture will be dry. 

Pulverize the fruit flakes in a spice grinder until they are a fine powder. 

Whisk together the fruit flake powder and sorbet base until thoroughly combined. 

Add fruit mixture and color to the shortening mixture. Beat on high speed for 3 minutes until light and fluffy. 

Add water to adjust consistency if needed.

To assemble, place a layer of cake on a cardboard tray; frost the top with 1/4 inch filling. 

Place the second layer of cake on top; frost the top with 1/4 inch filling. 

Place the third ayer of cake on top; frost the top and sides with 1/4 inch filling.

Box and freeze. Store in freezer top side up. Do not store on side. Thaw cake outside of the box.

To serve a single slice, remove cake from package, cut a slice of frozen cake. Thaw at roomtemperature for 20 minutes. 

To serve the whole cake, remove cake from package. Thaw in refrigerator for 3 hours or at room temperature for 1-2 hours. Clean knife between each cut.