|
|
Instructions |
|
|
|
(for one 9” x 13” pan or two 8” round pans) Cake-
• Preheat oven to 350° F
• Sift together all dry ingredients (except sugar) and set aside
• Cream together the butter and sugar
• Mix in eggs and vanilla
• Alternate dry ingredients with milk until blended completely.
• Bake at 350° F for about 35-40 minutes or more, until tester inserted in the center comes out clean
• Cool completely
|
|
|
|
Whipped Cream-
• Whip cream in a chilled bowl until almost stiff
• Add sugar and vanilla
• Beat until cream holds peaks
|
|
|
|
Assembly-
1 quart of fresh strawberries
• Rinse the strawberries
• Hull all of them
• Cut half of them into quarters
Spread whipped cream over the top and sides of the sheet cake or between and on the top and sides of the round the layers
NOTE- If you are making a layer cake with two rounds, then put the other half of the quartered strawberries in between the layers. If you are making a sheet cake, use all of the cut strawberries in the middle.
|
|
|
|
• Decorate the cake with the whole strawberries
• Refrigerate until you serve
|
|
|
|
Originally Submitted
5/17/2012
|
