Strawberries and Cream Cake
Description
This strawberry cream cake truly lives up to its name! Three yellow cake layers are filled with strawberry-studded whipped cream, covered with a fluffy cream cheese frosting and topped with more strawberries.
Ingredients
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2 3/4 cups cake flour
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2 1/2 teaspoons baking powder
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2 cups white sugar
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1 (3 ounce) package strawberry flavored Jell-O®
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1 cup butter, softened
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4 eggs
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1 cup milk
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1 teaspoon vanilla extract
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1/2 cup strawberries, pureed
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1 1/2 cups heavy cream
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2 tablespoons sugar
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1/2 teaspoon vanilla extract
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1 1/2 cups fresh strawberries, sliced
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1/2 cup margarine, softened
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1 (8 ounce) package cream cheese, softened
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4 cups confectioners' sugar
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2 teaspoons vanilla extract
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1 1/2 cups quartered strawberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2
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 the three 9-inch round cake pans.
3
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.
4
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.
5
To make the frosting: Beat margarine, cream cheese, confectioners' sugar, and 2 teaspoons vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6
Spread remaining whipped cream on cake top. Top with quartered strawberries.