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LOCATION: Recipes >> Cake Recipes >> Strawberry Cream 02

Print this Recipe    Strawberry Cream 02

Strawberry and Cream Cake

2 1/2 cups cake flour
1 1/2 cups sugar
2 tsp baking powder
1 1/2 tsp vanilla

1 tsp salt
1 1/4 cups whipping cream
4 eggs

Preheat oven to 350. Grease two 9-by-1.5-inch layer cake pans, dust
lightly with flour, tap out any excess. Measure flour, sugar, baking
powder, and salt into a sifter, reserve. Beat cream in a medium-size
bowl until stiff, reserve. Beat eggs in a small 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. Bake at 350 for 30
minutes or until center springs back when lightly pressed with
fingertip. Cool layers in pans on wire racks for 10 minutes, loosen
edges with a knife, turn out onto wire racks, and cool completely.
Put layers together with strawberry butter-cream frosting, then
frost top and side with remainder. Garnish with strawberries.


Strawberry Butter-cream Frosting

1 pint strawberries
1 lb confectioners' sugar
1/2 cup butter

Mash enough strawberries to measure 1/2 cup. Beat butter in a medium
bowl until soft. Beat in mashed strawberries. Add confectioners'
sugar slowly, beating until smooth.

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