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Strawberry Layer Cake
1 cup light cream
1/2 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
4 eggs
1 3/4 cups flour
3 tsp. baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
2 cups heavy cream
1/2 cup strawberry jam
1 pint fresh sliced strawberries
Preheat oven to 350°F. Grease a 9-inch springform pan.
Heat cream and butter until butter melts. In a medium bowl beat sugar, vanilla and eggs until light and fluffy. Combine flour, baking powder and salt. Add dry ingredients to egg mixture alternately with cream/butter mixture, beating well after each addition.
Pour batter pan and bake for 50-60 minutes or until cake tester comes out clean. Cool 10 minutes in pan, then remove from pan and cool on wire rack completely.tely. Cut cake into three even layers.
Whip the cream with the powdered sugar until until thick. Place 1 cake layer on a serving platter. Spread with 1/4 cup of the jam, 1/3 of the whipped cream, and 1/3 of the strawberries. Place second cake layer on top, spread with 1/4 cup of the jam, 1/2 of the remaining whipped cream and 1/2 of the remaining whipped cream. Place third cake layer on top and garnish with remaining cream and strawberries.
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From Helen's Kitchen
Baker's Best