Strawberry Cream Cake
|All purpose flour||750 Milliliter (3 Cups)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Baking soda||5 Milliliter (1 Teaspoon)|
|Salt||2 Milliliter (0.5 Teaspoon)|
|Butter||125 Milliliter, softened (0.5 Cup)|
|Shortening||125 Milliliter (0.5 Cup)|
|Granulated sugar||375 Milliliter (1.5 Cups)|
|Grated orange rind||15 Milliliter (1 Tablespoon)|
|Pureed unsweetened strawberries||500 Milliliter (Fresh Or frozen, Thawed, About 4 Cups/11 Whole Berries)|
|Plain yogurt||125 Milliliter (0.5 Cup)|
|Whipping cream||500 Milliliter (2 Cups, 35%)|
|Icing sugar||50 Milliliter (0.25 Cup)|
|Vanilla||5 Milliliter (1 Teaspoon)|
Cake: In medium bowl, combine flour, baking powder, baking soda and salt.
In separate bowl, using electric mixer, beat butter, shortening and sugar until fluffy.
Beat in eggs one at a time.
Beat in orange rind.
Fold in pureed strawberries and yogurt.
Gradually stir flour mixture into creamed mixture until well combined.
Spoon batter into greased 9 in (3 L) tube pan.
Bake in 350F (180C) oven 60 to 70 minutes or until toothpick inserted into cake comes out clean.
Stand pan on wire rack; let cake cool completely in pan.
Cake can be stored in refrigerator for up to 2 days, but don't frost it until day of serving.
Whipped Cream Frosting: In medium bowl, whip cream until soft peaks form.
Gradually beat in icing sugar and vanilla.
Continue beating until stiff peaks form.
Cover cake with frosting.
Fill centre of cake with fresh or silk flowers.
If using fresh flowers, choose non toxic varieties such as violets, nasturtiums, lilacs, pansies and fuchsias, and make sure they're free of chemical sprays or pesticides.