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Strawberries'n Cream Cake
8
Servings
Servings
40m PT40M
Prep Time
Prep Time
35-40m PT35-40M
Cook Time
Cook Time
1h 15m
Ready In
Ready In
"Canadian Living - Summertime Cookbook Special - 1981"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (334.5 g)
- Calories 752.5
- Total Fat - 40.4 g
- Saturated Fat - 14 g
- Cholesterol - 384.6 mg
- Sodium - 566.9 mg
- Total Carbohydrate - 84.1 g
- Dietary Fiber - 5 g
- Sugars - 57.8 g
- Protein - 17.9 g
- Calcium - 217.4 mg
- Iron - 3.1 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.2 mg
Step 1
Combine flour, baking powder and salt, mixing well
Step 2
Cream shortening, 1 2/3 cup sugar, eggs and extract
Step 3
Add flour mix to the creamed mixture, alternating with the milk, making 3 dry and liquid additions and stirring gently between each
Step 4
Spread batter evenly between two greased and floured 8" round cake pans
Step 5
Bake at 350F for 35-40 minutes, or until a toothpick inserted in the center comes out clean
Step 6
Let cool in pan 10 minutes, then turn out onto wire rack to cool completely
Step 7
Whip the cream to soft peaks and gradually add the remaining 1/4 cup sugar, beating till stiff peaks form
Step 8
Reserve half of the strawberries., leaving them whole
Step 9
Slice the other half of the strawberries
Step 10
Spread half of the whipped cream on one cake layer, cover with sliced strawberries
Step 11
Place second cake layer on top of strawberries and top with remaining whipped cream and garnish with whole strawberries
Tips & Variations
No special items needed.
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