Strawberries'n Cream Cake

8
Servings
40m
Prep Time
35-40m
Cook Time
1h 15m
Ready In

Recipe: #32441

June 02, 2019



"Canadian Living - Summertime Cookbook Special - 1981"

Original recipe yields 8 servings
OK

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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