STRAWBERRY DREAM CAKE

This cake recipe has been in our family a long time. It is the recipe my sister Leah used when she made this dessert for the restaurant we owned growing up. It was one of our best sellers.

This cake can be made using any white cake recipe you choose or you can give mine a try but remember, homemade beats a box any day. Also, if you use your own recipe it needs to be one with at least 3 cups of flour.

INGREDIENTS:

• 2 sticks butter, room temp.
• 2 1/4 c. sugar
• 3 1/4 c. cake flour
• 1 1/2 tbsp baking powder
• 1 1/4 tsp salt
• 1 1/2 c. milk
• 1 3/4 tsp vanilla extract
• 1/4 tsp almond extract
• 6 egg whites
• 2 quarts fresh strawberries
• 1/4 to 1/2 c. sugar, depending on sweetness of berries
• 2 c. heavy whipping cream
• 2 1/2 c. powdered sugar
• splash of vanilla

Wash and slice strawberries. Put in a medium size bowl and add sugar. Refrigerate several hours to develop natural syrup.

Preheat oven to 350*.

Cream butter and sugar until light and fluffy. Add extracts.

Mix flour, powder and salt. Add flour to butter mixture a little at a time alternating with milk beginning and ending with flour.

In another bowl beat egg whites until stiff peaks. Carefully fold whites into batter.

Pour batter into 2 9" cake pans that have been buttered and floured.

Bake 25-30 minutes. Let cakes cool completely before cutting and frosting.

FROSTING:

Beat whipping cream in a large bowl gradually adding sugar and a splash of vanilla. Beat until desired spreading consistency.

Split cake layers in half. Layer strawberries and cream frosting on bottom layer then place another cake layer on top topping that layer with strawberries and cream until all layers are stacked. On top layer frost entire top of cake and sides with cream frosting. Put a layer of strawberries on top and drizzle with syrup. Left over strawberries and syrup can be drizzled over each individual piece if desired.

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