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Fruit - Strawberry -  Heavenly Strawberry Cream Cake Post by :trost Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3443

Click below to download : Fruit - Strawberry - Heavenly Strawberry Cream Cake (Format : PDF)

Fruit - Strawberry - Heavenly Strawberry Cream Cake

Source: Llene Decker, Thousand Oaks, CA; Circuit City Cooks
Makes about 12 servings

2 3/4 cups sifted cake flour
3 tsp baking powder
3/4 tsp salt
4 egg whites
1 1/2 cups sugar
3/4 cup butter or margarine
1 cup plus 2 Tbsp milk
1 tsp vanilla extract
1/2 tsp almond extract
4 cups or 1 quart strawberries

Custard Filling:
1/2 cup sugar
2 Tbsp flour
dash of salt
1/4 cup milk
2 egg yolks
1 cup milk
2 Tbsp butter
1 tsp vanilla extract
1 1/2 cups heavy cream whipped and sweetened to taste*

Sift flour with baking powder and salt.

Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating thoroughly after each addition. Continue beating until mixture forms soft peaks.

Cream butter; gradually add 1 cup sugar; cream until light and fluffy. Alternately add flour mixture and milk, small amount at a time; beating after each addition until smooth. Mix in flavoring, fold in egg whites.

Bake in 2 (9-inch) round cake pans which have been lined on bottom with wax paper. Bake at 350 for about 30 minutes, or until top springs back when pressed lightly. Cool.

Meanwhile, make custard: Combine sugar, flour and salt on top of double boiler. Combine 1/4 cup milk and egg yolks. Blend into sugar mixture. Stir in the 1 cup milk and butter. Cook and stir over bubbling water for 6-10 minutes or until thickened. Remove from hot water; add vanilla. Cool.

To assemble: Split cake layers horizontally, making 4 layers. Slice strawberries, reserving a few whole ones for garnishing. Fill layers with custard filling, topped with sliced strawberries. Frost cake with sweetened whipped cream, garnish with reserved whole strawberries. Chill.

*To prevent whipped cream from going flat, add 1 tsp unflavored gelatin, dissolved in 2 Tbsp of cold water to cream while whipping.
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Fruit - Heavenly Strawberry Cream Pie Fruit - Heavenly Strawberry Cream Pie

Fruit - Heavenly Strawberry Cream Pie
1 graham cracker crust/pastry shell 1 pkg. cream cheese (large) 1 pkg. frozen strawberries few drops red food coloring 2 tsp. powdered sugar 1 c. powdered sugar 3 tsp. cornstarch 1/2 pt. whipped cream Cream cream cheese and powdered sugar with mixer until smooth; place in graham cracker crust. Meanwhile, place thawed strawberries in small pan, combined with cornstarch. Add red food coloring (optional) and thicken. Place in refrigerator until cool. Place over cream cheese mixture. Beat whipped cream until thick. Add powdered sugar, place over cooled strawberries. Let stand in refrigerator for at least an hour.

Fruit - Strawberry -  Greek Strawberry Pie With Phyllo Fruit - Strawberry - Greek Strawberry Pie With Phyllo

Fruit - Strawberry -  Greek Strawberry Pie With Phyllo
6 tablespoons butter or margarine -- melted 6 sheets phyllo dough -- about 12x16-inches 1 package cream cheese (8-oz.) -- softened 4 tablespoons honey 1 tablespoon lemon juice 1 cup chopped walnuts 1 pint fresh strawberries -- stemmed Powdered sugar Brush a 9-inch pie plate with melted butter. Working quickly, brush 1 phyllo sheet with butter; place in pie plate, allowing ends to extend over sides. Repeat with rest of phyllo sheets, criss-crossing them alternately. Gently press down so layers of phyllo conforms to the plate sides. Gather up overhanging phyllo and press together gently to form edge crust. Brush lightly