Strawberries and Cream Cake
Source of Recipe
List of Ingredients
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups sugar
1 package (4-serving size) strawberry-flavored gelatin
1 cup butter, softened
1 cup milk
1 teaspoon vanilla
1/2 cup pureed strawberries
1 1/2 cups whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 1/2 cups sliced fresh strawberries
Cream Cheese Frosting (see recipe below)
1 1/2 cups quartered fresh strawberries
Heat oven to 350 degrees. Grease and flour 3 round pans, 9 x 1 1/2 inches.
Mix cake flour and baking powder; set aside (add up to 1/2 teaspoon salt if
using unsalted butter).
Beat 2 cups sugar, the dry gelatin and butter in a large bowl with electric
mixer on medium speed 3 minutes. Beat in eggs, one at a time. Beat flour
mixture and milk alternately into butter mixture. Beat in 1 teaspoon vanilla
and the pureed strawberries. Pour into pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire rack. Cool completely.
Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in chilled
large bowl on high speed until stiff. Place one layer, top side down, on
cake plate. Spread with 3/4 cup whipped cream; top with 3/4 cup sliced
strawberries. Repeat with second layer. Add third layer, top side up. Frost
side of cake with Cream Cheese Frosting; pipe decorative edge around top
edge of cake with frosting. Spread remaining whipped cream on top of cake.
Top with quartered strawberries. Store covered in the refrigerator.
Cream Cheese Frosting:
Beat 1/2 cup butter, softened, and 8 ounces of softened cream cheese in
large bowl with electric mixer on low speed until well blended. Beat in 4
cups powdered sugar and 2 teaspoons vanilla until creamy.