STRAWBERRY CREAM CAKE

MAKES 12 SERVINGS

CAKE

• 2 1/4 cups cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 1/2 tsp vanilla
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs

FILLING

• 1 pound strawberries, hulled, sliced
• 1/4 cup sugar
• 6 oz raspberries
• 1/2 cup strawberry jam

FROSTING

• 2 cups heavy cream
• 1/4 cup sour cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla

CAKE:

1. Heat oven to 350 degrees.
2. Grease 2 round cake pans.
3. Line bottoms with wax paper.
4. Grease paper and flour pans.
5. Sift cake flour, baking powder and salt into a bowl.
6. Combine milk and vanilla in a cup.
7. In a bowl, beat butter until creamy.
   
8. Beat in sugar, beat in butter mixture 4 min.
   
9. Beat in eggs until blended.
10. Beat in flour mixture alternating with milk mixture until blended.
    
11. Spoon batter into pans.
    
12. Bake 35 min. or until done.
    
13. Cool 10 min.
    
14. Run a knife around sides and invert cakes to cool completely.
    

FILLING:

1. Combine strawberries and sugar in a bowl.
2. Let stand 15 min. or until sugar dissolves and juices form.
3. Stir in raspberries.

FROSTING:

1. In a bowl, beat frosting ingredients until stiff.
2. Peel wax paper off cake layers.
3. Spread one cake layer with 1/4 cup jam.
4. Spoon 1 1/2 cups of the berry mixture over jam.
5. Spread with 3/4 cup frosting.
6. Top with second cake layer.
7. Spread with the remaining jam.
8. Frost cake.
9. Serve cake with the remaining berry mixture.

MAKES 12 SERVINGS

CAKE

• 2 1/4 cups cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 1/2 tsp vanilla
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs

FILLING

• 1 pound strawberries, hulled, sliced
• 1/4 cup sugar
• 6 oz raspberries
• 1/2 cup strawberry jam

FROSTING

• 2 cups heavy cream
• 1/4 cup sour cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla

CAKE:

1. Heat oven to 350 degrees.
2. Grease 2 round cake pans.
3. Line bottoms with wax paper.
4. Grease paper and flour pans.
5. Sift cake flour, baking powder and salt into a bowl.
6. Combine milk and vanilla in a cup.
7. In a bowl, beat butter until creamy.
   
8. Beat in sugar, beat in butter mixture 4 min.
   
9. Beat in eggs until blended.
10. Beat in flour mixture alternating with milk mixture until blended.
    
11. Spoon batter into pans.
    
12. Bake 35 min. or until done.
    
13. Cool 10 min.
    
14. Run a knife around sides and invert cakes to cool completely.
    

FILLING:

1. Combine strawberries and sugar in a bowl.
2. Let stand 15 min. or until sugar dissolves and juices form.
3. Stir in raspberries.

FROSTING:

1. In a bowl, beat frosting ingredients until stiff.
2. Peel wax paper off cake layers.
3. Spread one cake layer with 1/4 cup jam.
4. Spoon 1 1/2 cups of the berry mixture over jam.
5. Spread with 3/4 cup frosting.
6. Top with second cake layer.
7. Spread with the remaining jam.
8. Frost cake.
9. Serve cake with the remaining berry mixture.