Strawberries and Cream Cake
From henrie 16 years agoIngredients
- 2 3/4 cups cake flour shopping list
- 2 1/2 teaspoons baking powder shopping list
- 2 cups white sugar shopping list
- 1 (3 ounce) package strawberry flavored gelatin shopping list
- 1 cup butter, softened shopping list
- 4 eggs shopping list
- 1 cup milk shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup strawberries, pureed shopping list
- 1 1/2 cups heavy cream shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 1/2 cups fresh strawberries, sliced shopping list
- 1/2 cup margarine, softened shopping list
- 1 (8 ounce) package cream cheese, softened shopping list
- 4 cups confectioners' sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 1 1/2 cups quartered strawberries shopping list
How to make it
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
- Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
- To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the
- whipped cream and 3/4 cup sliced strawberries.
- To make the frosting: Beat the margarine, cream cheese, confectioners' sugar and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
- Spread remaining whipped cream on cake top. Top with quartered strawberries.
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