Strawberry Whipped Cream Cake
Strawberry season is just about here and it’s time to start thinking about my version of strawberry shortcake…no biscuits as in the ultra traditional but rather a moist, buttery, golden cake layers and frosted with strawberries and whipped cream. I have also made this cake with fresh raspberries and it is equally dee-list
Really quite easy to throw together once you have baked the layers. Even more relaxing if you bake the layers the day before so you can thrown the cake together even faster.
Ingredients:
1 recipe Golden Layer Cake
1 pint heavy cream
1/4 cup granulated sugar or sifted confectioners sugar
2 pints of strawberries sliced lengthwise, reserving a few strawberries to place whole on top of the cake.
Instructions:
prepare the recipe for Golden Layer Cake and allow the layers to cool completely
Slice the strawberries lengthwise (removing the stems) in 1/4 inch slices and set aside
Place each layer on a cutting board or a clean surface and cut lengthwise (and evenly) with a long knife so that you have 2 layers. You will have 4 layers when both layers have been sliced
Place the heavy cream and the sugar in a medium size mixing bowl and beat until the cream forms firm peaks, about 1 ½ minutes
Place the bottom layer of golden cake upright on a plate and frost with 1/3 of the whipped cream so that it is slightly overlapping the cake (see above image) then place the sliced strawberries in concentric circles with the outer circle overlapping the cream so that when the cake is fully layered, the strawberries are visible.. Repeat this on the next two layers and then on the top spread only the whipped crean and garnish with the reserved whole berries.
Place the cake in the refrigerator if you are not eating within the next half hour.
