Fresh Strawberry Cream Cake
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- 2 2/3 c
- sifted cake flour
- 1 1/2 c
- 2 tsp
- baking powder
- 1/4 tsp
- 1 1/3 c
- heavy cream
- 1 1/2 tsp
- vanilla extract
- 1 stick
- 1 lb
- confectioners' sugar
- 1/3 c
- fresh strawberries hulled, chopped and drained
STRAWBERRY BUTTERCREAM FROSTING
1Preheat oven to 350 degrees
Grease two 9" cake pans and lightly dust with flour, tap off excess. (I like to use parchment paper or wax paper on the bottom.)
2Sift flour, sugar baking powder and salt. Set aside.
3Beat cream in a medium-size bowl until stiff.
4Beat eggs in large bowl until very thick and light. Beat in vanilla; fold in reserved whipped cream.
5Sift dry ingredients over cream mixture; gently fold in until batter is smooth; pour in prepared pans.
6Bake for 30 minutes or until centers spring back when lightly pressed with fingertip.
Cool on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
Hull and wash strawberries, chop and drain excess moisture. Cream butter and confectioner's sugar, add strawberries.