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    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
    4 eggs
    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

    Cream Cheese


    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.




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