Strawberry Cream Cake
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Strawberry Cream Cake
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Last updated 6/12/2012 12:58:42 AM. Recipe ID 21531. Report a problem with this recipe.
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      Title: Strawberry cream cake
 Categories: Live
      Yield: 4 Servings
           One batch yellow cake, baked
           In two 9-inch pans
           Strawberry filling and
  1 1/2 pt Strawberries
    1/4 c  Sugar
      2 ts Lemon juice
           Whipped cream:
  2 1/2 c  Heavy whipping cream
    1/4 c  Sugar
      2 ts Vanilla extract
           Toasted, sliced almonds for
  Bake and cool cake layers. For the strawberries, reserve 6 perfect
  berries and leave the hulls intact. Rinse, hull and slice the
  remaining berries. Combine them with the sugar and lemon juice in a
  bowl and let them macerate for a few hours.  When ready to assemble
  the cake, drain the berries, reserving the juice. For the whipped
  cream, combine all ingredients in the bowl of an electric mixer and
  whip cream until it holds a firm peak. To assemble, place one of the
  cake layers on a platter or cardboard and spread with whipped cream.
  Spread with the drained strawberry filling, then with another thin
  layer of whipped cream. Place second layer on and mask outside of
  cake with whipped cream. Press the sliced almonds against the side of
  the cake. To decorate, pipe 12 rosettes of the remaining whipped
  cream at the top border of the cake.  Decorate each rosette with a
  halved strawberry, cut side up. ---Chocolate Raspberry Cream Cake
    1 1/2    cups cream 2 tablespoons butter 2 tablespoons light corn
  syrup 1 pound finely cut chocolate Fresh raspberries Milk chocolate
  Omit whipped cream. Bring cream, butter and light corn syrup to a
  boil and remove from heat. Add chocolate and whisk until smooth. Cool
  until thickened. Beat on mixer with a paddle and use instead of the
  whipped cream. Decorate with raspberries instead of strawberries and
  use chocolate shavings instead of almonds.

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Recipe ID 21531 (Apr 03, 2005)

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