Diana's Desserts - www.dianasdesserts.com

Strawberry Layer Cake

Servings: 12
3 cups cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 large eggs
1 tsp. vanilla extract
3/4 cup cranberry-strawberry juice
Strawberry Syrup (see recipe below)
1 1/2 cups heavy cream plus 3 tbsp. sugar, whipped
1 quart strawberries, hulled and sliced (3 cups)

1). Preheat oven to 350 degrees F (180 C). Coat two 8 x 2-inch round cake pans with cooking spray. Line bottoms of pans with parchment or waxed paper. Coat paper.

2). In medium bowl, mix flour, baking powder and salt. In large bowl, beat butter and sugar for 2 minutes. Beat in eggs, one at a time. Beat in vanilla, then flour mixture in 3 additions with juice: beat for 1 minute. Divide batter between the 2 pans.

3). Bake in preheated 350 degree F (180 C) oven until toothpick tests clean, 35 minutes. Cool for 15 minutes then invert onto wire racks; remove paper. Cool. Slice each cake layer in half horizntally into 2 layers.

4). Brush one layer with 1/3 of the Strawberry syrup. Top with 1/3 of the whipped cream, 1/3 of the strawberries and the second cake layer. Repeat layering twice more, ending with the cake.

Strawberry Syrup
In a medium saucepan, heat 3 tbsp. sugar, 1/4 cup water, 2 tbsp. strawberry liqueur until sugar dissolves.

Makes 12 servings.

Source: Family Circle Magazine
Date: April 16, 2004