Fresh Strawberry Cream Cake

2
Eudocia Romulus

By
@Eudocia508

I made this with strawberries we picked and a friend said it was the best cake he ever had! I made it for my birthday--yes, I sometimes like to bake my own birthday cake!

Rating:
★★★★★ 1 vote
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

2 2/3 c
sifted cake flour
1 1/2 c
sugar
2 tsp
baking powder
1/4 tsp
salt
1 1/3 c
heavy cream
4
eggs
1 1/2 tsp
vanilla extract

STRAWBERRY BUTTERCREAM FROSTING

1 stick
butter
1 lb
confectioners' sugar
1/3 c
fresh strawberries hulled, chopped and drained

Step-By-Step

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.
7For frosting:
Hull and wash strawberries, chop and drain excess moisture. Cream butter and confectioner's sugar, add strawberries.

About Fresh Strawberry Cream Cake

Course/Dish: Cakes