2Set a side Strawberries and begin to slice each strawberries into small half . Place in a big Mixing bowl and add 1 cup of sugar to make it's own extra Glaze and set aside in the refridgerator,
3Place each ingredent Flour, Sugar and in a mixing bowl, then add vanilla sugar and eggs. Mix with mixer until completly smooth.
4Prepare Baker Pan. In which I used Wilton deep 12/18 pan .
5Slightly use Crisco oil on bottom of pan and along the ides and using 2 tsp of flour evenly in and around the pan and turning pan over to release any extra flour
6Place Parchement paper inside of pan. And begin to pour cake mixture into Pan Moving pan side to side to make sure batter is even. Place in oven 325 for 45 min
7When the cake is done allow to warm before apply your glaze and strawberries. (45min) While your cake is warming up start your whiping cream which also can be done while making your cake and placeing in the freezer. Add 2 to 3 cups of whipping cream 1 cp of sugar and 2 tps of Vanilla and began to whip unti it thickins and place in freezer
8Slide Parchement paper of the bottom of cake as you turn over you cake. Follow step one with second cake. Glazed 1st cake with Pastry Starwberry filling and start to apply each cut small strawberries and place on 1st cake until completly full with strawberries and whip crean. Apply same ingredents to second cake but before you do place 2nd cake on top and start to even out your filling and strawberries.
9Last, Place cut up whole strawberries around the cake. The Strawberry pastry filling will help the fruit stay in place. You can serve this cake right away or allow to chill for 45 min then serve.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...