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Strawberry Sensation Cake




Source of Recipe


Mattie Fowler, Winston-Salem, NC. This was the second place winner in the NC Strawberry Association






List of Ingredients



• 2 3/4 cups cake flour
  
• 2 1/2 teaspoons baking powder
  
• 2 cups white sugar
  
• 1 (3 ounce) package Strawberry flavored gelatin
  
• 1 cup butter, softened
  
• 4 eggs
  
• 1 cup milk
  
• 1 teaspoon vanilla extract
  
• 1/2 cup pureed strawberries
  
• Filling:
  
• 3 (1.55 ounce) each Hershey chocolate bars, chopped
  
• 1 1/2 cups heavy cream
  
• 2 tablespoons sugar
  
• 1/2 teaspoon vanilla extract
  
• Cream Cheese Frosting:
  
• 1/2 cup butter, softened
  
• 1 (8 ounce) package cream cheese, softened
  
• 4 cups confectioners' sugar
  
• 2 teaspoons vanilla extract
  
• Garnish:
  
• 4 to 6 whole fresh strawberries, washed
  
• 1 1/2 cups fresh strawberries, sliced
  
• 1 cup sweetened chocolate chips, melted
  
• 1 tablespoon shortening
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans, Mix flour and baking powder together and set aside. In a large bowl on medium speed, beat sugar, gelatin and butter until fluffy (about 4 minutes with a heavy duty mixer, 6 minutes with a less powderful one). Add eggs one at a time, beating well after each addition. Beat in flour and milk alternately, beginning and ending with flour. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until toothpick inserted into cake comes out clean. Cool for 10 minutes int the pans on wire racks, then remove from pans onto racks to cool completely.
   
2. Filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fold in 1/2 cup chopped chocolate bars. Store in refrigerator until ready to use.
   
3. Frosting: Beat the butter and cream cheese until fluffy, about 1 minute. Add the powdered sugar and vanilla and beat until desired consistency.
   
4. Chocolate Dipped Strawberries: Rinse strawberries and dry thoroughly on paper towels (chocolate will not stick to wet strawberries); set aside. Place chocolate morsels and shortening in top of a double boiler, bring water to boil. Reduce heat to low and cook until chocolate melts. Cool chocolate to lukewarm (110 degrees). Grasp strawberries by the top and dip in chocolate mixture. Place on a wire rack sprayed with vegetable cooking spray and chill until firm.
   
5. Assembly: Cover two cooled cake layers with 1/3 of the filling, then stack all three. Frost sides of cake with frosting. Pipe and edge frosting around cake top. Spread remaining 1/3 cup of cake filling on top. Garnish top of cake with dipped strawberries. Put sliced strawberries around base of cake.