Strawberries and Cream Cake


Original recipe makes 1 - 3 layer 9 inch cake

 3 cups cake flour
 3 1/2 teaspoons baking powder
 1 1/2 teaspoon vanilla extract
 2 cups strawberries, pureed
 2 cups heavy cream
 3 tablespoons sugar
 1/2 teaspoon vanilla extract
 1 1/2 cups fresh strawberries, sliced
 1/2 cup margarine, softened
 3 cups white sugar
 1 1/2cup butter, softened
 4 eggs
 1 cup milk
 1 (8 ounce) package cream cheese, softened
 4 cups confectioners' sugar
 2 teaspoons vanilla extract
 1 1/2 cups quartered strawberries


1-Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

2-In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Melt flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 1/2 teaspoons vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.

3-Bake 20 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.

4-To make the filling: Beat whipping cream, 3 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

5-To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.

6-Spread remaining whipped cream on cake top. Top with quartered strawberries.

7-Enjoy !