Name: Heavenly Strawberry Cream Cake
Cook time: 30 min
Ingredients: 2 3/4 cup cake flour, sifted; 3 teaspoon baking powder; 3/4 teaspoon salt; 4 egg whites; 1 1/2 cup sugar; 3/4 cup butter or margarine; 1 cup plus 2 Tbsp milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; __BLANK__; For the custard:; 1/2 cup sugar; 2 tablespoon Tbsp flour; dash of salt; 1/4 cup milk; 2 egg yolks; 1 cup milk; 2 tablespoon butter; 4 cup or 1 quart strawberries; 1 1/2 cup heavy cream whipped and sweetened to taste

Heavenly Strawberry Cream Cake

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Just like the name suggests, this strawberry cake is heavenly. If you're looking to make a strawberry cake from scratch, Heavenly Strawberry Cream Cake is the way to go. Any dessert with strawberries is sure to be a hit, especially during the summer months. With layers of custard filling and fresh strawberries, this cream cake looks impressive and tastes even better. Call it a birthday cake, wedding cake or any day of the week cake.

Notes

To prevent whipped cream from going flat, add 1 tsp unflavored gelatin, dissolved in 2 Tbsp of cold water to cream while whipping.

Cooking Time30 min

Ingredients

2 3/4 cups cake flour, sifted
3 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cup sugar
3/4 cup butter or margarine
1 cup plus 2 Tbsp milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the custard:
1/2 cup sugar
2 tablespoons Tbsp flour
dash of salt
1/4 cup milk
2 egg yolks
1 cup milk
2 tablespoons butter
4 cups or 1 quart strawberries
1 1/2 cup heavy cream whipped and sweetened to taste

Instructions

For the cake:

Preheat oven to 350 degrees F.
Sift flour with baking powder and salt.
Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating thoroughly after each addition. Continue beating until mixture forms soft peaks.
Cream butter; gradually add 1 cup sugar; cream until light and fluffy.
Alternately add flour mixture and milk, small amount at a time; beating after each addition until smooth.
Mix in flavoring, fold in egg whites.
Pour in two 9-inch round cake pans that have been lined on bottom with wax paper. Bake for about 30 minutes, or until top springs back when pressed lightly. Cool.

For the custard:

Meanwhile, make custard; combine sugar, flour and salt on top of double boiler.
Combine 1/4 cup milk and egg yolks. Blend into sugar mixture.
Stir in the 1 cup milk and butter; Cook and stir over bubbling water for 6-10 minutes or until thickened.
Remove from hot water; Add vanilla. Cool.

Assemble:

Split cake layers horizontally, making 4 layers.
Slice strawberries, reserving a few whole ones for garnishing.
Fill layers with custard filling, topped with sliced strawberries.
Frost cake with sweetened whipped cream, garnish with reserved whole strawberries. Chill.