Print Friendly Recipe
- Sue Zelez
Serves/Makes:8 or more
- 2-1/2 cups (600 ml) sifted cake flour
- 2/3 cup (150 ml) sugar
- 4 tsp (20 ml) baking powder
- 1 tsp (5 ml) Salt
- 1/2 cup (125 ml) butter
- 1-1/4 cups (300 ml) milk
- 1 tsp (5 ml) lemon extract
- 1/2 tsp (2 ml) vanilla extract
- 5 egg yolks
- 4 cups (950 ml) strawberries
- 2 cups (475 ml) heavy cream, whipped with 1/4 cup (60 ml) sugar and 1 tsp (5 ml). vanilla extract
- 3/4 cup (175 ml) red currant jelly
- Preheat oven to 350 degrees (175 C.).
- Sift together the cake flour, sugar, baking powder and salt into a mixing bowl.
- Add the butter and half the milk.
- Beat with an electric mixer at medium speed for two minutes, scraping the bowl occasionally.
- Add the remaining milk, lemon extract, vanilla extract and the egg yolks.
- Beat with the electric mixer for another two minutes.
- Pour the batter into two buttered layer-cake pans that have been lined with parchment paper.
- Bake in a preheated 350 degree (175 C.) oven for 30 minutes, or until a cake tester inserted in the centers of the layers comes out clean.
- While the cake is cooling, wash and hull the strawberries.
- Fold the chopped strawberries into one cup of the whipped cream.
- Place one cake layer, top side down, on a serving plate.
- Spread it with the strawberry-cream filling.
- Top with the second cake layer, top side up (I'd put the bottom side up myself, in order to make a flat surface). Slice the reserved strawberries lengthwise.
- Arrange the sliced strawberries on top of the cake, starting at the outer edge and placing the slices with their pointed ends toward the edge of the cake.
- After the first circle of berries is complete, continue placing the berries in this manner until the top is covered.
- Refrigerate the cake for 10 minutes.
- Melt the red currant jelly in a small saucepan over low heat, stirring constantly.
- Carefully spoon or brush the hot jelly over the strawberries.
- Spread some of the remaining whipped cream around the sides of the cake.
- Spoon the rest of the whipped cream into a pastry bag fitted with a No. 190 drop flower tube. Pipe rosettes between the strawberry points around the rim of the cake. Then change to a No. 24 star tube and fill-in the spaces.
- Finally, change to a No. 71 leaf tube, and pipe a border around the bottom edge of the cake.
- If you do not wish to decorate the cake with decorating tips, spoon the remaining cream in small puffs on the top of the cake between the strawberries.
- Refrigerate the cake until time to serve.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.