Strawberry Cream Filled Yellow Cake
Yield
8 servingsPrep
20 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
cake flour
|
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 4 | each |
egg yolks
|
*
|
| 1 | x |
whipped cream
sweetened |
*
|
| 1 | cup |
strawberries
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
cake flour
|
|
| 355 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 4 | each |
egg yolks
|
*
|
| 1 | x |
whipped cream
sweetened |
*
|
| 237 | ml |
strawberries
coarsely chopped |
*
|
Directions
Grease and flour 2 round 9 x 1½ inch pans.
Beat all ingredients except sweetened cream and strawberries in a large bowl on low speed for 30 seconds, scraping the bowl constantly.
Beat on medium speed 3 minutes, scraping the bowl occasionally.
Pour into pans.
Bake in preheated 350℉ (180℃) F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes.
Remove from pans; cool layers completely.
Spread about ½ cup sweetened whipped cream over bottom layer.
Place chopped strawberries on whipped cream; top with remaining cake layer.
Frost side and top with remaining sweetened whipped cream.
Garnish with additional strawberries.
Serve immediately or refrigerate until ready to serve.
Refrigerate remaining cake.
