| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
Ingredients
- Nonstick vegetable spray, for coating the pans
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
- 1 1/4 cups sugar
- 2 pints fresh strawberries
- 1 recipe whipped cream frosting
- 1 teaspoon gelatin
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
- Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
- Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners’ sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
- Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.
Reviews
Excellent recipe. Added additional butter 8 tablespoons as suggested above and came out great. Also made icing day before.
I have made this cake several times for potlucks and it is always a hit with everyone. The recipe is easy to follow and works beautifully. I will be baking a few of these to serve at a youth group American Diner fund raiser in April
I made this for a dinner party and everyone loved it! I’m not very confident in my baking abilities, but I felt like the recipe was fairly easy to follow. I’ve never really worked with gelatin before either (not even jello-shots!) so that threw me off a little. I made the Cake the night before and the only thing I have to say is that the whipped cream icing wasn’t as fluffy as I had hoped it would be, so in my opinion, prepare and bake this deliciousness shortly before serving. Of course, let the gelatin within the mixture set in the fridge. For the Cake batter, I used all-purpose flour and because of that I had to let it bake for roughly 25 mins instead of 15 mins. I would actually bake it for an additional 5, only because it was still a little dense, even tho the knife test came clean. I also used lemon zest instead of lemon extract and I think it had more of a airiness to it rather than a distinguishable flavor. Other than my little diversions, it was a big success!
I followed the directions VERY carefully, and this came out great! It tasted like it was right out of a diner, and it looked great too. I’ve made it a few times since, and each time it has come out the same. Hint – Stored the leftovers in the freezer, and let it thaw slightly before cutting. It gave the cake a great cold/moist texture!
I rate this a 3 as the cake did not come out nicely. I can only assume I did something wrong as I am not a baker 🙂 the cake looked golden brown and fluffy but as it cooled the middle sank in. Taste of cake was not fluffy – more dense as others said. Not sure what I did wrong as I followed recipe to a T. Took almost half hour to bake and not 15 min. Will try again as the frosting recipe is amazing – light, fluffy, sweet but not overly sweet.
As someone mentioned VERY IMPORTANT for gelatin mix to remain liquidy. I also got big lumps of gelatin in my frosting. So I just resteamed as original directions and got rid of most of the lumps. Frosting def needs to be mixed a minimum of 10-15 minutes to get it fluffy and thick. I made the frosting the night before to let it sit in fridge overnight. Perfect texture and did not slip off cake. Will def try this again. At the very least found a great frosting recipe!!
Made this cake yesterday for an intimate birthday party. Everyone loved it! It was easy to make. I did not have cake flour so I substituted with All purpose flour minus 3 tablespoons. (The recipe calls for 1 1/2 C. cake flour, I used all-purpose flour subtracted 3 tbsps from 1 1/2 C.) Came out spongy and soft, but held its shape! I made the mistake of sticking it in the fridge to try and cool i faster (I was in such a hurry!) -That made the cake a little tough. Definitely will wait for it to cool completely next time. Despite that, the cake was delicious! Everyone raved about it. Also,I used Cool Whip instead of the whipped cream frosting in this recipe. Again, because of the hurry. Very good cake. It would have been even better if I had taken my time! Will make this again and again!
The cake came out amazing and instead of the whip cream (since my family and I are trying to watch our weight I used strawberry jam instead. Also since I love strawberries it made it even better. Everything worked out well and I followed the recipe exactly. So excited!!!!
I loved this cake, had no problems and looked great!!!!
i love this recipe! i am making it again tomorrow for my sister and sending one to my best friends house! also if you dont over mix the batter the cake is really soft, fluffy, and thick, i almost couldn’t fit it in my cake holder. p.s. do not add food coloring after mixing the frosting do it before or it will be lumpy and look like vomit
Just wanted to give another tip regarding the whip cream, use a mixer, it works much better than a whisk. And expect to mix for at least 10-15mins. I’ve learned that the longer you mix the cream the thicker it becomes. It really is an excellent recipe, follow it exactly as it is and your sure to have a scrumptious cake.