Preheat oven to 350 degrees. Butter bottom of an 8-inch round
cake pan, and line with parchment paper. Butter and flour paper
and sides. In a medium bowl, whisk together flour, baking powder,
and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup
sugar in a large bowl until light and fluffy. Add eggs and yolks,
one at a time, beating well after each addition. Beat in vanilla.
With mixer on low, alternately add flour mixture in 3 parts and
milk in 2, beginning and ending with flour mixture; mix just
until combined. Spread batter in prepared pan
Bake until a toothpick inserted in center of cake comes out clean,
30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to
cool completely. Using a serrated knife, split cake in half
horizontally; place bottom half, cut side up, on a serving plate.
Make topping- In a large bowl, combine strawberries and 1/4 cup
sugar; set aside. Place 2 tablespoons cold water in a small
saucepan, and sprinkle with gelatin; let soften 5 minutes. Place
saucepan over very low heat, and stir until gelatin is dissolved.
Remove from heat; let cool.
Step 5
Using an electric mixer, beat cream and remaining 1/4 cup sugar
in a large bowl until very soft peaks form. Continue to beat, and
gradually add gelatin mixture; beat until soft peaks form.
Step 6
Arrange half of strawberries over bottom cake layer; top with
half of whipped cream, leaving a 1-inch border. Cover with top
half of cake, cut side down. Top cake with remaining whipped
cream, leaving a 1-inch border. Refrigerate cake and remaining
strawberries separately, at least 1 hour (or up to 1 day). Just
before serving, spoon strawberries over cake.
Originally Submitted
4/25/2011
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