Strawberries & Cream Cake

Prep

10 mins

Cook Time

50 mins

Serves

10-12

Ingredients

6 eggs (at room temperature)

1 cup granulated sugar

1 teaspoon vanilla

1 cup cake & flour pastry

1/2 teaspoon baking powder

1/3 cup butter, melted & cooled until lukewarm

2 cups whipping cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla

2 cups strawberries, sliced whole strawberries

chocolate-dipped strawberries

1 oz. melted semi-sweet chocolate

Instructions

Step 1

Grease 13x9-inch cake pan. Line with waxed paper and grease again.

Step 2

Add eggs in large mixing bowl and beat until foamy; gradually beat in sugar. Beat at high speed for 8 to 10 minutes or until thick, pale yellow and tripled in volume. Beat in vanilla. Sift together flour and baking powder; lightly fold in batter. Fold in butter. Pour into prepared pan.

Step 3

Bake in 325°F oven for 25 to 30 minutes or until cake springs back when lightly touched in centre. Turn cake out into rack; remove paper and let cool.

Step 4

Cut cake in half lengthwise; cut halves horizontally to make total of 4 layers.

Step 5

Whip cream; beat in sugar and vanilla. Set 1 cup aside. Fold strawberries into remaining cream.

Step 6

Assemble cake, spreading 1/3 of the filling over each layer. Top cake with remaining cream. Decorate with berries. Drizzle with melted chocolate.

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