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Strawberries And Cream Cake (D, TNT)
Source: South Bend Tribune
Serves: 12

Cake Batter:
2-3/4 cup cake flour
2-1/2 tsp. baking powder
2 cup sugar
1 package (3 oz.) strawberry-flavored gelatine
1 cup butter, softened
4 eggs
1 cup milk
1 tsp. vanilla
1/2 cup pureed strawberries

Cream Filling:
1-1/2 cup whipping cream
2 tbsp. sugar
1/2 tsp. vanilla
1-1/2 cup sliced fresh strawberries

Cream Cheese Frosting:
1/2 cup butter
8 oz. softened cream cheese
4 cup confectioners sugar
2 tsp. vanilla

1-1/2 cup quartered fresh strawberries

Heat oven to 350°F. Grease and flour three round pans. (9")

Mix cake flour and baking powder, and set aside. If using unsalted butter, add 1/2 tsp. salt to flour.

Beat two cups of sugar, dry gelatine, and butter in a large bowl. Beat in eggs, one at a time.

Beat flour mixture and milk alternately into the butter mixture. Beat in 1 tsp. of vanilla and the pureed strawberries.

Pour into cake pans. Bake for 25 to 30 minutes. Cool for ten minutes before removing from pans. Cool completely on a wire rack.

Beat whipping cream, 2 tbsp. sugar, and 1/2 tsp. vanilla until stiff. Spread 1/3 of the cream on top of one of the cake layers. Top with 1/2 of the sliced strawberries. Put second cake layer on top. Spread with another 1/3 of the cream and the rest of the strawberries on top. Top with the last cake layer. Do not put remaining cream on top yet.

Make frosting by beating butter and cream cheese in a large bowl. Beat in confectioners sugar and vanilla until creamy. Frost side of cake with cream cheese frosting. Spread remaining cream on top of cake. Top with quartered strawberries. Store covered in the refrigerator.

Poster's Notes: This cake is dairy. I made it a couple of years ago for my husband on his birthday. I remember it as a lovely, and very pink, cake. Also, I prepared only half of the frosting and found it to be enough.

Posted by Deena Abraham

Nutritional Info Per Serving: N/A