Recipe - Strawberry Cream Cake

One batch yellow cake; baked
in two 9inch pans
STRAWBERRY FILLING AND
DECORATION:
1 One half pt Strawberries
One fourth cup Sugar
2 teaspoon Lemon juice

WHIPPED CREAM
2 One half cup Heavy whipping cream
One fourth cup Sugar
2 teaspoon Vanilla extract
Toasted; cut or sliced up almonds for
finishing

Bake and cool cake layers.

For the strawberries, reserve 6 perfect berries and leave the hulls intact.
Rinse, hull and slice the remaining berries. Combine them with the sugar
and lemon juice in a bowl and let them macerate for a few hours. When ready
to assemble the cake, drain the berries, reserving the juice.

For the whipped cream, combine all ingredients in the bowl of an electric
mixer and whip cream until it holds a firm peak.

To assemble, place one of the cake layers on a platter or cardboard and
spread with whipped cream. Spread with the drained strawberry filling, then
with another thin layer of whipped cream. Place second layer on and mask
outside of cake with whipped cream. Press the cut or sliced up almonds against the
side of the cake.

To decorate, pipe 12 rosettes of the remaining whipped cream at the top
border of the cake. Decorate each rosette with a halved strawberry, cut
side up.

Chocolate Raspberry Cream Cake Version: 1 One half cups cream 2 tablespoons
butter 2 tablespoons light corn syrup 1 pound finely cut chocolate Fresh
raspberries Milk chocolate shavings

Omit whipped cream. Bring cream, butter and light corn syrup to a boil and
remove from heat. Add chocolate and whisk until smooth. Cool until
thickened. Beat on mixer with a paddle and use instead of the whipped
cream. Decorate with raspberries instead of strawberries and use chocolate
shavings instead of almonds.

Recipe by: Cooking Live Show #CL8948

Posted to MCRecipe Digest V1 #785 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 17, 1997