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Strawberries And Cream Cake

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Ingredients
  Sifted cake flour 2 2⁄3 Cup (42.67 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Heavy cream 1 1⁄3 Cup (21.33 tbs)
  Eggs 4
  Vanilla 1 1⁄2 Teaspoon
  Strawberry butter cream frosting 1⁄2 Cup (8 tbs)
Directions

1. Grease two 9x1 1/2 -inch round layer-cake pans; dust lightly with flour; tap out excess.
2. Measure flour, sugar, baking powder, and salt into a sifter.
3. Beat cream in a medium-size bowl until stiff.
4. Beat eggs in a large bowl until very thick and light; beat in vanilla; fold in reserved whipped cream. Sift dry ingredients over cream mixture; gently fold in until batter is smooth; pour batter into prepared pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
6. Cool layers in pans on wire racks 10 minutes; loosen aronud edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with strawberry butter cream frosting; frost side and top with remaining frosting; garnish with strawberries, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Strawberry
Servings: 
4

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