Fresh Strawberry Frosted Whipped Cream Cake
1 cup butter, at room temperature
2 cups sugar
4 eggs, room temperature
1 1/2 cups flour
1 1/2 cups Self Rising flour
1 cup milk
Heat oven to 350 degrees
Line the bottom of 2 8 inch cake pans with parchment. Spray sides with non stick cooking spray.
With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.
In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.
Spread a thin layer of frosting over the top of one layer. Top with whipped cream. Place cake layer on top and frost top and sides with a thin layer of frosting. Refrigerate for at least 20 minutes and frost with a final layer and refrigerate until ready to serve.
Remove cake from refrigerator 5-10 minutes before serving and garnish top of the cake with fresh strawberries.
Fresh Strawberry Frosting
4 1/2 cups powdered sugar
1/2 cup butter, at room temperature
1/4 cup milk
1 tsp vanilla
1/4 cup chopped, or blended fresh strawberries
With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.
Makes about 2 1/2-3 cups
Vanilla Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla
With an electric mixer, beat all ingredients on high until soft peaks.
Makes 2 cups
Recipes by Amy Richardson