3-Layer Strawberries-and-Cream Cake

 From The Christmas Singing, by Cindy Woodsmall

2 cups sugar
1 small package strawberry gelatin
1 cup butter, softened
4 eggs
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1/2 cup strawberries, puréed

Preheat oven to 350 degrees. Grease and flour three 9-inch, round cake 
pans. In a large mixing bowl, beat sugar, gelatin, and butter until 
fluffy. Add eggs one at a time, beating after each. Mix the flour and 
baking powder together, and add to the sugar mixture in two parts, 
alternating with the milk and beating after each addition. Fold in 
vanilla and puréed strawberries. Divide equally into the three cake pans.

Bake for 25 minutes. Cool for 10 minutes in the pans, then remove from 
the pans and cool completely.
Filling:

1 1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 1/2 cups fresh strawberries, sliced

Beat the whipping cream, sugar, and vanilla until stiff. Cover the 
bottom and middle cake layer each with 1/3 of the whipped cream and 3/4 
cup sliced strawberries. Set aside remaining whipped cream.
Frosting:

1/2 cup butter, softened
8-ounce package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla
1 1/2 cup fresh strawberries, halved or quartered

Beat the butter, cream cheese, powdered sugar, and vanilla until creamy. 
Spread frosting around the sides of the cake. Make a pretty piping of 
frosting along the top edge of the cake. Gently spread remaining whipped 
cream on cake top. Decorate top with strawberries

Source: cindywoodsmall.com 
<http://www.cindywoodsmall.com/recipes/recipes-by-book/>

-- 



*Ginny Butterfield
Cranberry Twp, PA


*


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