Strawberries and Cream Layered Cake

Let's cook it
Difficulty Intermediate
Portions: 12
Total 95 min

Ingredients

  • 1 Cup Butter (room temperature)
  • 2 Cups Granulated Sugar
  • 4 Units Eggs
  • 3 Cups All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Tablespoon Vanilla Extract (Or Vanilla Essence)
  • 1 cup CARNATION® Full Cream Evaporated Milk
  • 3 Cups Strawberries (whole and sliced)
  • 1/2 Cup Caster Sugar
  • 4 Cups Heavy Whipping Cream
  • 1 Cup Powdered Sugar

Instructions

  • 1.  Preheat oven to 375°F (180˚C). Grease and flour two 9-inch cake pans and set aside.
  • 2.  In an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time. Beating well in between additions.
  • 3.  Sift flour, baking powder and salt in to a medium bowl.
  • 4.  Add vanilla extract/essence to Carnation Full Cream Evaporated Milk and set aside.
  • 5.  Add flour mixture and milk mixture to creamed butter alternating the additions, beginning and ending with the flour mixture.
  • 6.  Beat until ingredients have combined thoroughly.
  • 7.  Pour batter equally into prepared pans and bake for 25 – 30 minutes or until a wooden pick comes out clean when inserted.
  • 8.  Leave to cool on a wire rack for 10 minutes.
  • 9.  Turn cakes out of pan and leave to cool completely on wire rack.
  • 10.  In a large bowl combine strawberries and sugar gently stirring until the sugar has dissolved. Set aside.
  • 11.  With a hand or stand mixer whip whipping cream and icing sugar until firm and set aside.
  • 12.  Slice cakes in half and set aside.
  • 13.  Begin to layer the cake beginning with half of the sponge cake, then strawberries, then cream and begin again. Until all layers have been topped with whipped cream
  • 14.  Top with fresh strawberry slices and icing sugar.

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