Strawberry & Cream Cake


  • ½ cup unsalted butter – softened
  • 2 ½ cups flour
  • 3 tsp. baking powder
  • 1 tsp. sat
  • 1 ½ cups sugar
  • 1 cup whole milk
  • 1 tsp. vanilla
  • 2 eggs
  • 1-quart fresh strawberries – halved
  • Strawberry preserves
  • ½ cup of chopped almonds
  • 1-pint heavy cream
  • 1 tbs. powdered sugar
  • 1 tsp. vanilla


  1. Preheat oven 350 degrees F.
  2. Stir the softened butter in a large mixing bowl.
  3. Sift together the flour, baking powder, salt and sugar and add to the shortening.
  4. Add the milk and vanilla and mix on a low speed; add the eggs and mix for a minute longer.
  5. Butter two nine-inch layer pans and dust each with flour.
  6. Divide the batter between the two pans.
  7. Bake 20 – 25 minutes or until the toothpick test comes out clean.
  8. Cool in the pans for 10 minutes before turning onto racks.
  9. Add a tablespoon of powdered sugar and 1 teaspoon of vanilla to the heavy cream and then whip until peaks form.
  10. Spread two tablespoons of the strawberry preserves, or more if you like, on the bottom side of the first layer.
  11. Top with strawberries, sprinkle with chopped almonds and them cover with whip cream.
  12. Place the topside of the next cake, so that it is flat-side up, (the bottom of the cake is facing up.)
  13. Spread with the strawberry preserves topped with halved strawberries, followed by the whipped cream and sprinkled with the chopped almonds.


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