Strawberry & Cream Layered Cake
Indulge in the enchanting allure of our Strawberry & Cream Layered Cake, a dessert that embodies the essence of elegance and sweetness. Topped with fresh strawberry slices and a sprinkle of icing sugar, this Strawberry & Cream Layered Cake is a visual and culinary masterpiece, ready to be shared and savored with those who appreciate the beauty of dessert as art.
Ingredients
- 1 cup Butter
- 2 cups Granulated Sugar
- 4 Eggs
- 3 cups All-purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 tbsp Vanilla Essence
- 1 cup CARNATION Full Cream Evaporated Milk
Macerated Strawberries
- 3 cups Strawberries whole & sliced
- 1/2 cup Castor Sugar
Whipped Cream
- 4 cups Whipping Cream
- 1 cup Icing Sugar
Instructions
- Preheat oven to 375 degrees F (180 degrees C.). Grease and flour two 9-inch cake pans and set aside.
- In an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well in between additions.
- Sift flour, baking powder and salt into a medium bowl.
- Add vanilla to CARNATION Full Cream Evaporated Milk and set aside.
- Add flour mixture and milk mixture to creamed butter, alternating the additions. Beat until ingredients have combined thoroughly.
- Pour batter equally into prepared pans and bake for 25-30 minutes or until a wooden pick comes out clean when inserted.
- Turn cakes out of pan and leave to cool for 10 minutes on a wire rack.
Strawberries
- In a large bowl, combine strawberries and sugar, gently stirring until the sugar has dissolved. Set aside.
Whipped Cream
- With a hand or stand mixer, whip whipping cream and icing sugar until firm and set aside.
Assembly
- Slice cakes in half and set aside.
- Begin to layer the cake beginning with half of the sponge cake, then strawberries, then cream and begin again until all layers have been topped with whipped cream.
- Top with fresh strawberry slices and icing sugar. Serve immediately.