A delightful cream cake layered with fresh strawberries and whipped cream, perfect for any celebration.
Ingredients
1 1/2 cups sugar
2 tablespoons gelatin
1/2 cup butter
3 large eggs
2 cups flour
2 teaspoons baking powder
1 cup milk
3 teaspoons vanilla extract
1 cup strawberries
1 cup whipping cream
2 tablespoons sugar (for filling)
1/2 cup margarine
8 oz cream cheese
2 cups confectioners' sugar
Method
Start by preheating your oven to 350°F (175°C) and grease three 9-inch round cake pans, dusting them lightly with flour.
In a large bowl, mix together sugar, gelatin, and softened butter, beating until the mixture is fluffy and light. Add the eggs one at a time, mixing well after each addition.
In another bowl, combine the flour with baking powder. Gradually blend this dry mixture into the creamed mixture, alternating with milk until everything is fully incorporated. Gently fold in 1 teaspoon of vanilla extract and the pureed strawberries.
Divide the batter evenly among the prepared pans and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before moving them to a wire rack to cool completely.
For the filling, whip the cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. Layer each cooled cake with one-third of the whipped cream and sprinkle sliced strawberries on top.
To make the frosting, beat together margarine, cream cheese, confectioners' sugar, and 2 teaspoons of vanilla extract until smooth and creamy. Apply this frosting around the sides of the cake and create a decorative edge on top.
Finish the cake by spreading the remaining whipped cream on the top and garnish generously with quartered strawberries.
