Strawberries-And-Cream Cake
Yield
24 servingsPrep
1Cook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
vegetable |
* |
| 1 | x |
cake mix, white
|
* |
| Buttercream | |||
| 6 | tablespoons |
butter
softened |
|
| 2 | cups |
powdered sugar
|
|
| 3 | tablespoons |
heavy whipping cream
|
|
| 1 | cup |
strawberries
chopped |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
jelly
strawberry, melted |
* |
| 2 | cups |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
|
|
| 1 | x |
strawberries
diced for garnish |
*
|
| 1 | x |
blueberries
for garnish |
*
|
| 1 | x |
mint sprigs
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
vegetable |
* |
| 1 | x |
cake mix, white
|
* |
| Buttercream | |||
| 9E+1 | ml |
butter
softened |
|
| 473 | ml |
powdered sugar
|
|
| 45 | ml |
heavy whipping cream
|
|
| 237 | ml |
strawberries
chopped |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 79 | ml |
jelly
strawberry, melted |
* |
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
|
|
| 1 | x |
strawberries
diced for garnish |
*
|
| 1 | x |
blueberries
for garnish |
*
|
| 1 | x |
mint sprigs
for garnish |
* |
Directions
Heat oven to 350℉ (180℃). Line a 15 1/2x10½-inch jelly-roll pan with foil; lightly coat foil with vegetable cooking spray.
Make batter for one recipe White Cake. Spread batter evenly in prepared pan.
Bake 20 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on large wire rack 10 minutes; invert cake Remove pan and foil; cool completely. Repeat process with another recipe White Cake. (Can be made ahead. Cover and freeze cakes up to 1 month.) Thaw at room temperature 30 minutes. Make buttercream: Beat butter in large mixer bowl until smooth. Add confectioners' sugar, heavy cream and vanilla; beat until light and fluffy. Makes 1⅓ cups. Stir in chopped strawberries. Place 1 cake layer on large platter; tuck four strips of wax Brush top of cake with melted jelly. Spread buttercream over jelly; top with second cake layer. Beat cream and confectioners' sugar in mixer bowl. Spread over top and sides of cake. Remove wax-paper strips. Garnish cake with sliced strawberries, blueberries and mint sprigs, if desired. Refrigerate up to 2 hours before serving. Makes 24 servings. You'll need to make and bake our White Cake recipe twice to create this gloriou s spring dessert that's filled with fresh strawberries and frosted with whipped cream.
