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Strawberry Cream Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 240
% Daily Value**
Total Fat 21g
32%
Saturated Fat 13g
20%
Unsaturated Fat 1g
Cholesterol 77mg
26%
Sodium 22mg
1%
Total Carbohydrate 13g
4%
Dietary Fiber 1g
6%
Sugars 10g
Protein 2g
Vitamin A  17%Vitamin C  67%
Calcium  5%Iron  1%
Potassium  4%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Strawberry Cream Cake

Recipe Tags: Ice Cream Recipes

Date Added: May 31, 2020

Ingredients:

2 1/2 Cups Heavy Whipping Cream (1/2 pt.)
1/4 Cup Sugar
2 Teaspoons Lemon Juice fresh
1 1/2 Pints Strawberries hulled
2 Teaspoons Extract Of Vanilla (optional)
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Directions:

1. Bake and cool cake layers.

2. For the strawberries, reserve 6 perfect berries and leave the hulls intact.

3. Rinse, hull and slice the remaining berries.

4. Combine them with the sugar and lemon juice in a bowl and let them macerate for a few hours.

5. When ready to assemble the cake, drain the berries, reserving the juice.

6. For the whipped cream, combine all ingredients in the bowl of an electric mixer and whip cream until it holds a firm peak.

7. To assemble, place one of the cake layers on a platter or cardboard and spread with whipped cream.

8. Spread with the drained strawberry filling, then with another thin layer of whipped cream.

9. Place second layer on and mask outside of cake with whipped cream.

10. Press the sliced almonds against the side of the cake.

11. To decorate, pipe 12 rosettes of the remaining whipped cream at the top border of the cake.

12. Decorate each rosette with a halved strawberry, cut side up.

13. Chocolate Raspberry Cream Cake Version: 1 1/2 cups cream 2 tablespoons butter 2 tablespoons light corn syrup 1 pound finely cut chocolate Fresh raspberries Milk chocolate shavings Omit whipped cream.

14. Bring cream, butter and light corn syrup to a boil and remove from heat.

15. Add chocolate and whisk until smooth. Cool until thickened.

16. Beat on mixer with a paddle and use instead of the whipped cream.

17. Decorate with raspberries instead of strawberries and use chocolate shavings instead of almonds.

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Dietary Notes:
This recipe is low-sodium with 21.88mg per serving

This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 67% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Strawberry, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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