Strawberries and Cream Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners` sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries
Preheat oven to 350 degrees. 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. |