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.
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