Superb Strawberry And Cream Cake
Ingredients
A baked yellow or chocolate cake, baked with two 9 inch round layer pans
Strawberry Cream Filling (recipe below)
3/4 C. red currant jelly
Strawberry cream filling
2 pints fresh strawberries, hulled
2 C. heavy cream
1/4 C. sugar
1 tsp. vanilla
Cooking Instructions
Filling: Chop enough strawberries to make 1 C. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. Set aside 1 C. of whipped cream. Fold the 1 C. berries into 1 C. of whipped cream. Fill cake layers with Strawberry Cream Filling. Take the sliced strawberries reserved from filling recipe and arrange them in a circle around the top of cake, placing points toward the edge. Make another circle of berries within this circle and continue in same way until top is covered. Refrigerate 10 minutes. Melt currant jelly in small saucepan over low heat, stirring constantly. Carefully spoon or brush the jelly over strawberries on cake. Frost the sides of cake using some of the reserved whipped cream. Spoon remaining whipped cream mixture in puffs around top edge of cake. Refrigerate until serving time.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)