Strawberries and Cream Cake
Whipped Cream Cake -- (recipe follows)
Whipped Cream Cheese Frosting -- (recipe follows)
1 pint strawberries -- sliced
WHIPPED CREAM CAKE
2 cups all-purpose flour
2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whipping (heavy) cream
1 1/2 teaspoons vanilla
WHIPPED CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese -- softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar
Bake Whipped Cream Cake as directed. Spread 1 layer with 1/2 cup of the
Whipped Cream Cheese Frosting; top with layer of sliced strawberries.
Place remaining cake layer on top. Spread thin layer of frosting on side of cake.
Place remaining frosting in decorating bag with large open star tip #4B.
Pipe vertical rows on side of cake. Pipe shell border around top edge of cake. Arrange sliced strawberries on top of cake. Refrigerate remaining cake.
WHIPPED CREAM CAKE:
Heat oven to 350º. Grease and flour 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches. Mix flour, sugar, baking powder and salt.
Beat whipping cream in chilled large bowl until stiff. Beat eggs in small bowl about 5 minutes or until very thick and lemon colored. Fold eggs and vanilla into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour batter into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
WHIPPED CREAM CHEESE FROSTING:
Beat cream cheese and milk in chilled bowl on low speed until smooth; beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.