Strawberry Cream Cake

This is the recipe for the Strawberry Cream Cake which came out in the February issue of Wanita. Because the cake is made from whipped cream, it makes a delicious base for this ensemble, and a grand entrance to be served on special occasions or for that special someone.

For orders, I freeze it as soon as I make it, and right before delivery, or else the Whipped Cream Cheese Frosting will melt. This is a cake to be eaten fresh, cold and as a luxurious, rich dessert, ...so only for those who deserve a reward and have been keeping healthy. ;)

For this cake, prepare the following and assemble as follows:-

• Whipped Cream Cake, see recipe below
• Whipped Cream Cheese Frosting, see recipe below
• 250 gms fresh strawberries, cleaned and sliced

Spread the first layer of the Whipped Cream Cake with the frosting and top with sliced strawberries. Place the remaining layer on top and spread a thin layer of frosting on the sides. Put the remaining frosting in a piping bag with a large open star tip #4B and pipe vertical rows on the sides, scallops on the borders. Arrange the remain sliced strawberries on the top and pipe lattices over them. Refrigerate immediately before serving.
Whipped Cream Cake

• 2 cups flour
• 1 1/2 cups granulated sugar
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups chilled whipping cream
• 3 eggs
• 2 teaspoon vanilla

Preheat oven to 350 degrees F. Grease and flour 2 heart shaped pans.
Mix the dry ingredients; flour, sugar, baking powder and salt in a bowl.
In a chilled bowl, beat the whipping cream until stiff. In another bowl, beat the eggs until thick and lemon colored in texture. Fold the eggs into the whipped cream. Fold in the dry ingredients a little at a time, until blended. Pour into pans and bake until cooked about 30 to 35 minutes. Cool 10 minutes, remove from pans to cool completely.
Whipped Cream Cheese Frosting

• 3 oz cream cheese, softened
• 1 tablespoon milk
• 2 cups chilled whipping cream
• 2/3 cup powdered sugar

In a well chilled bowl, beat the cream cheese and milk, until smooth. Beat in whipping cream and powdered sugar (high on an electric mixer) until stiff peaks form.
A cake to be proud of to serve... and delicious too.
Credits:
Thanks to Betty Crocker's recipes, "Betty Crocker's Cake Decorating with Cake Recipes for Every Occasion", Random House, Inc. New York, 1984"