Strawberries and Cream Cake

 

One of the recipes that we enjoyed over the weekend with our freshly picked strawberries is this Strawberries and Cream Cake. It is yellow cake, layered with sweetened strawberries, and topped with whipped cream. I took it to a friends house for a Memorial Day luncheon and it was devoured. Although this is just like Strawberry Shortcake, I have found that this travels more easily and it can be made up completely in advance. The leftovers will even keep in the refrigerator overnight.

My little one especially loves this Strawberries and Cream Cake. She even asked for it to be served as her birthday cake last year.

Cake

½ cup butter, softened
1 cup white sugar
2 eggs
1 tsp. vanilla
1 1/3 cups all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
1 scant cup milk

Cream together butter and sugar. Beat in eggs and vanilla. Add half of the flour, baking powder, and salt. Add half of the milk. Add remaining flour and milk, mixing until thoroughly combined. Pour into a greased 9x9 pan. Bake at 350º for 40-45 minutes or until a toothpick comes out clean. Cool completely.

Strawberries

2 cups of crushed strawberries
½ cup sugar (white or raw)

Stir together berries and sugar. Poke 15+ holes in cooled cake with the handle of a wooden spoon. Pour berries evenly over the cake. Let sit 15 minutes to soak into the cake.

Whipped Cream

2 cups of your favorite whipped cream recipe (my recipe can be found here)

Spread whipped cream evenly over the cake. Refrigerate until ready to serve.

 

Confession: I made twice as much whipped cream as I needed and refrigerated it for later. The next day I used it to top a homemade Chocolate Peanut Butter Pudding Pie.

 

This post has been linked to Blissful and Domestic's Feature Friday.