BAKER'S CORNER… Strawberries are in peak season from April to June--the ideal time to highlight them in a pretty cake like this one.
MIX 'N' MATCH…… For s different shape, bake cake in a fluted pan for 35-45 minutes. Frost cake with whipped cream. Fill well in center of cake with sliced strawberries. Decorate top with wholestrawberries.
HELPFUL HINTS… Ifthe cream is inadvertantly whipped too long and turns buttery, just use a whisk to blend an extra tbsp ofcream to lighten it up.
1. Preheat oven to 350°F. Prepare cake according to package directions. Grease and flour two 9-inch cake pans; pour batter into pans. Bake cakes until toothpick inserted in centers comes out clean, about 25 minutes Cool completely on wire racks.
2. Reserve 8-10 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.
3. Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating just until mixed.
4. Place 1 cake layer on serving plate. Cover with mashedstrawberries. Top with about 1-1/2 c whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 49 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 334.7mg||12 %|
|Potassium 59.8mg||2 %|
|Total Carbohydrate 49.3g||14 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 48.8g|
|Protein 2.3g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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