I know you all have been there. You are standing in the checkout lane of a grocery store and a magazine photo catches your eye. Maybe it is one with the current celebrity gossip. Maybe you are more of the House and Garden type and spot a cover with a gorgeous room makeover. If you are like me, it is the food magazines that are the most tempting. I will see a cover photo of something delectable and fight with myself not to pick up the magazine to purchase it.
A few weeks ago my friend Kathy called with a request. She had purchased a copy of Family Circle magazine while she was at the grocery store simply because on the front cover was a photo of a cake that was entirely to tempting to go without. Her request, since she claims to not be a baker, was for me to make this dessert. Several days later she stopped by with the recipe including the photo and I could tell right away why her taste buds were interested in having a bite of this treat. Before me was a four layer white cake stacked with cream and strawberries in the middle. Since I love strawberries in almost any form, I told her I was up to the task.
This cake makes a beautiful presentation. The layer after layer of summer goodness is just too good to pass up. I was surprised at how mild the flavor was though. I am a sweet and sugary sweets girl, and this cake was not nearly as sweet as I would have liked. Kathy, my family and some other neighbors loved the cake, so I would call it a hit.
Berries ‘n’ Cream Cake
Delicious cake perfect for spring or any parties.
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup vegetable oil
- 4 large eggs separated
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon cream of tartar
- 2 quarts strawberries rinsed
- 1/4 cup strawberry jelly melted
- 2 teaspoons unflavored gelatin
- 1 package 8 ounces cream cheese, softened
- 3 tablespoons sugar
- 2 cups heavy cream
- Heat oven to 325° F. Coat the bottoms of two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper. In a large bowl, whisk flour, sugar, baking powder and salt. In second bowl, whisk oil, egg yolks, 1/2 cup cold water, vanilla and lemon juice. Let sit 3 minutes to thicken, then stir slightly thickened oil mixture into flour mixture until blended. Set aside.
- In large, clean bowl, beat egg whites and cream of tartar on medium speed, until foamy. Increase speed to high; beat until stiff peaks form, about 3 minutes. Fold one-third of the whites into flour mixture; then fold in remaining whites.
- Divide batter between prepared pans, gently smoothing tops.
- Bake cakes at 325° F for 30 minutes or until cakes spring back when lightly pressed. Run a thin knife around edge of pans to release cakes. Invert cakes onto racks; tap to release from pans. Remove waxed paper; return to right-side up. Let cakes cool completely.
- Slice one of the cake layers in half. Repeat with second layer, for a total of 4 layers.
- Slice 6 cups of the berries and toss in a small bowl with 2 tablespoons of the melted jelly. Place one cake layer on pedestal. Top with 1-1/4 cups Filling (recipe follows). Layer with 3/4 cup of the sliced berries. Repeat twice more, then top with final cake layer. Cut remaining berries in half. Toss with remaining 2 Tablespoons jelly. Spread remaining Filling on top of cake. Top with strawberries and serve.
- 7.Berries ‘N’ Cream Filling: Once cakes have cooled, combine gelatin and 2 tablespoons cool water in a bowl. Let stand 3 minutes. Microwave on HIGH for 15 seconds or until melted. Stir until smooth and then cool slightly.
- Combine cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until smooth. Add cream; continue to beat until very foamy. While beating, add gelatin in a thin stream. Continue beating until stiff peaks form. Use immediately to fill layers of cake; do not prepare ahead of time.