Layered Strawberry Cake
Source of Recipe
The Pastry Shop
List of Ingredients
1 cup half & half
1/4 cup butter or margarine
1 1/2 cups granulated sugar
1 tsp vanilla
4 eggs
1 3/4 cups flour
3 tsp baking powder
dash salt
2-8 oz pkgs cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced
Recipe
Heat half & half in a saucepan until boiling, add butter and set
aside. In a bowl blend sugar, vanilla and eggs, beat at high speed
until mixture is very light and fluffy. In another bowl, mix flour,
baking powder and salt, add egg mixture, then add half & half
mixture, mixing well after each addition. Pour batter into a well
greased and floured springform pan. Bake at 350 degrees for
55 to 60 minutes, or until toothpick inserted into center of cake
comes out clean. Cool slightly and remove from pan. Let cool
completely then cut cake into three even layers. Brush away
any loose crumbs. Whip the cream cheese until very smooth,
beat in the powdered sugar and whipping cream, until mixture
is creamy and fluffy. You may add a few drops of food
coloring if desired to tint frosting. Spread frosting between
each layer, place sliced strawberries on each layer. Then
spread remaining frosting on top and sides of assembled
cake. Garnish with strawberries on top and on sides.
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