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Cream Cake with Fresh Strawberries
in Diana's Recipe Book
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This is a perfect cake to serve on a warm summer's day or evening. It's quick and easy and your guests will love the lightness of the cake with it's simple strawberry and whipped cream topping. If you want to cut down on fat for the topping use fat-free non-dairy whipped topping or serve cake topped with strawberries only. It will still be delicious!
If you like, sliced fresh peaches may be substituted for the sliced strawberries.
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups granulated sugar
2 cups heavy cream
2 large eggs
2 small baskets fresh strawberries, washed, hulled and sliced
1/4 to 1/2 cup granulated sugar
1 cup heavy whipping cream, whipped or frozen non-dairy whipped topping, thawed
Whipped cream or non-dairy whipped topping is optional
1. Preheat oven to 325 degrees F/160 degrees C. Line the bottom of a 8 or 9-inch square baking dish with parchment paper and spray paper with nonstick cooking spray. Set aside.
2. In a large mixing bowl, mix flour, salt, baking powder, sugar, heavy cream, and eggs with an electric mixer on medium speed until smooth and creamy (batter will be very thick).
3. Spoon batter into prepared baking dish and bake in preheated oven until a toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool cake in pan on wire rack for 15 minutes, then invert onto rack, remove parchment paper and let cake cool completely.
4. For Topping:
In a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes (you can refrigerate the strawberries, if desired). Serve cake topped with strawberries and their juices and whipped cream or non-dairy whipped topping, or serve with strawberries only.
Makes 9 servings.
Photograph taken by Diana Baker Woodall© 2006
|Date: June 25, 2006|