Strawberry Cream Cake Recipe
Strawberry Cream Cake a creamy delight for the parties. This is a favorite of the kids at home and the aroma of this Strawberry Cream Cake is enough for them to go drool. Why don’t you try this yummy Strawberry Cream Cake for the upcoming party?
Ingredients
Cake:
3 cups all purpose flour 750 mL
1 tb baking powder 15 mL
1 tsp baking soda 5 mL
1/2 tsp salt 2 mL
1/2 cup each butter and shortening, softened 125 mL
1 1/2 cups granulated sugar 375 mL
3 eggs 3
1 tb grated orange rind 15 mL
2 cups pureed unsweetened strawberries, fresh or (thawed) frozen (about 4 cups/11 whole berries) 500 mL
1/2 cup plain yogurt 125 mL
Whipped Cream Frosting:
2 cups whipping cream (35%) 500 mL
1/4 cup icing sugar 50 mL
1 tsp vanilla 5 mL
Garnish:
fresh or silk flowers (optional)
Directions
Cake: In medium bowl, combine flour, baking powder, baking soda and salt.
In separate bowl, using electric mixer, beat butter, shortening and sugar until fluffy.
Beat in eggs one at a time.
Beat in orange rind.
Fold in pureed strawberries and yogurt.
Gradually stir flour mixture into creamed mixture until well combined.
Spoon batter into greased 9 in (3 L) tube pan.
Bake in 350F (180C) oven 60 to 70 minutes or until toothpick inserted into cake comes out clean.
Stand pan on wire rack; let cake cool completely in pan.
Cake can be stored in refrigerator for up to 2 days, but don't frost it until day of serving.
Whipped Cream Frosting: In medium bowl, whip cream until soft peaks form.
Gradually beat in icing sugar and vanilla.
Continue beating until stiff peaks form.
Cover cake with frosting.
Fill centre of cake with fresh or silk flowers.
If using fresh flowers, choose non toxic varieties such as violets, nasturtiums, lilacs, pansies and fuchsias, and make sure they're free of chemical sprays or pesticides.
In separate bowl, using electric mixer, beat butter, shortening and sugar until fluffy.
Beat in eggs one at a time.
Beat in orange rind.
Fold in pureed strawberries and yogurt.
Gradually stir flour mixture into creamed mixture until well combined.
Spoon batter into greased 9 in (3 L) tube pan.
Bake in 350F (180C) oven 60 to 70 minutes or until toothpick inserted into cake comes out clean.
Stand pan on wire rack; let cake cool completely in pan.
Cake can be stored in refrigerator for up to 2 days, but don't frost it until day of serving.
Whipped Cream Frosting: In medium bowl, whip cream until soft peaks form.
Gradually beat in icing sugar and vanilla.
Continue beating until stiff peaks form.
Cover cake with frosting.
Fill centre of cake with fresh or silk flowers.
If using fresh flowers, choose non toxic varieties such as violets, nasturtiums, lilacs, pansies and fuchsias, and make sure they're free of chemical sprays or pesticides.
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