Strawberries and Cream Cake
This cake is absolutely divine. I've made it three times lately and there is never any left. I only know one person who won't eat it and that's my husband because he hates strawberries.
I found this gem over at Lauren's Latest and I'm beginning to realize that I need to visit her site more often. It's full of great recipes.
Ingredients:
One recipe for a white cake plus ingredients for that cake
2 1/2 cups heavy cream
1 Tbsp. vanilla
1/2 cup powdered sugar
1 cup fresh strawberries + more for garnish
Directions:
1. Make vanilla cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
2. Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
3. Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling over the top. Add another layer of the cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with the remaining plain whipped cream. Top with sliced strawberries as a garnish.
4. Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.
Notes: I found the most amazing recipe for making any boxed cake mix taste divine and that's what I used for my white cake. I'm posting it next.
I found this gem over at Lauren's Latest and I'm beginning to realize that I need to visit her site more often. It's full of great recipes.
Ingredients:
One recipe for a white cake plus ingredients for that cake
2 1/2 cups heavy cream
1 Tbsp. vanilla
1/2 cup powdered sugar
1 cup fresh strawberries + more for garnish
Directions:
1. Make vanilla cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
2. Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
3. Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling over the top. Add another layer of the cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with the remaining plain whipped cream. Top with sliced strawberries as a garnish.
4. Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.
Notes: I found the most amazing recipe for making any boxed cake mix taste divine and that's what I used for my white cake. I'm posting it next.
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