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Guava Berry Cream Cake

Guava Berry Cream Cake


I owe my love for guavas to my son.  When he was younger he would always want to pick the most unique fruits in the produce section to try.  And ever since then I have been fond of them myself.  If you’ve never had a guava, this tropical fruit can be yellow to deep red and has a deeply floral aroma that is “heavenly”. They can be eaten raw, added to smoothies, used in baking or cooked to make a jelly. After finding packaged guava pulp in the freezer section on a recent shopping trip, that’s exactly what I did— make jelly!  I loved that the recipe I found used strawberry jello.  I thought that was brilliant! However, maybe I didn’t boil it long enough since it came out rather saucy instead of jelled after chilling.  But I don’t throw anything away and my cream cheese base didn’t mind a bit!  Then I came across ladyfingers,  the soft, sponge-like ladyfingers.  Ooo La La!  They were just screaming for guava cream.  No worries if you decide to for-go the liqueur.  The ladyfingers will just suck up that cream which makes it a perfect make ahead dessert. If you want to know how to make the gumpaste petunia shown on the plate visit my youtube channel.


Guava Berry Cream Cake
ladyfingers (about 30 for 9″ cake)
Framboise liqueur (optional)
1 recipe for guava cream
1 pint fresh strawberries, sliced

Guava Jelly*
1 1/2 cups frozen guava pulp, thawed
1 1/2 cups sugar
1 (30z) box strawberry jello

Combine ingredients is a saucepan and bring to a boil.  Boil 3 minutes.  Pour into jelly jars and let cool.  Store in the refrigerator.

*If you choose to make the jelly, do so a day or two ahead or substitute any store-bought brand.
Recipe from


Guava Cream
1 1/2 cups heavy whipping cream
4 oz. cream cheese, softened
1/2 cup guava jelly

In a mixer, add whipping cream and cream cheese.  Mix to a smooth consistency.  Add guava jelly and beat until smooth and spreadable.  Be cautious not to over mix.  You want a creamy consistency not stiff.


Using a 9″ springform pan, cut ladyfingers to fit standing around outer edge of pan.  Fill in the bottom with more ladyfingers cutting to fit if necessary.  If desired, brush on Framboise liqueur.  Spread half the cream on top.  Layer half the strawberries.  Cover with another layer of ladyfingers.  Repeat.  For top layer, cut ladyfingers and place in a spoke-like pattern, making rows until completely covered.  Cover with plastic and refrigerate at least an hour or overnight.  To remove the cake, run a knife around the sides of the pan before releasing. Top center with strawberries or sugar flower and serve.








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