Strawberries and Cream Cake

Amanda made this cake for her friend's bridal shower and it was excellent. Definitely one of the best cakes I've ever had. She refrigerated it before serving and I think that made it even better. She also put kiwi on top of the cake instead of strawberries because her friend's wedding colors were different shades of green. It turned out really cute! It is from Betty Crocker's Best of Baking book.

Whipped Cream Cake

2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whipping (heavy) cream
3 eggs
1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Grease and flour 2 round pans (8 or 9 inch). Mix flour, sugar, baking powder and salt.

Beat whipping cream in chilled large bowl until stiff. Beat eggs in small bowl about 5 minutes or until very thick and lemon colored. Fold eggs and vanilla into shipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour batter into pans.

Bake 30 to 35 minutes or until toothpick insterted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.


Whipped Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar

Beat cream cheese and milk in chilled bowl on low speed until smooth; beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.