vegetable cooking spray white cake — see recipe ***BUTTERCREAM*** 6 tablespoons butter — softened (no
— substitutions) 2 cups confectioners’ sugar
3 tablespoons heavy or whipping cream
1 cup finely chopped fresh strawberries
1/2 teaspoon vanilla extract
****** 1/3 cup strawberry jelly — melted
2 cups heavy or whipping cream
1/4 cup confectioners’ sugar
sliced strawberries — for garnigh blueberries — for garnish mint sprigs — for garnish
1. Heat oven to 350?F. Line a 15 1/2×10 1/2-inch jelly-roll pan with foil; lig htly coat foil with vegetable cooking spray.
2. Make batter for one recipe White Cake. Spread batter evenly in prepared pa n. Bake 20 minutes, until toothpick inserted in center comes out clean.
3. Cool cake in pan on large wire rack 10 minutes; invert cake onto rack. Rem ove pan and foil; cool completely. Repeat process with another recipe White Ca ke. (Can be made ahead. Cover and freeze cakes up to 1 month. Thaw at room t emperature 30 minutes.)
4. Make buttercream: Beat butter in large mixer bowl until smooth. Add confec tioners’ sugar, heavy cream and vanilla; beat until light and fluffy. Makes 1 1/3 cups. Stir in chopped strawberries.
5. Place 1 cake layer on large platter; tuck four strips of wax paper undernea th cake. Brush top of cake with melted jelly. Spread buttercream over jelly; top with second cake layer.
6. Beat cream and confectioners’ sugar in mixer bowl at medium-high speed to s tiff peaks. Spread over top and sides of cake. Remove wax-paper strips. Garn ish cake with sliced strawberries, blueberries and mint sprigs, if desired. Re frigerate up to 2 hours before serving. Makes 24 servings.
You’ll need to make and bake our White Cake recipe twice to create this gloriou s spring dessert that’s filled with fresh strawberries and frosted with whipped cream.
Prep time: 1 1/2 hours plus cooling and chilling Baking time: 20 minutes per ca ke Degree of difficulty: moderate Microwave Can be frozen up to 1 month
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