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Carry Cake with Strawberries and Whipped Cream

Carry Cake with Strawberries and Whipped Cream

Cost $15.5, save $25.5

Source: Recommended by CookPal

  • 55 Min
  • 10 Servings
  • $15.5

INGREDIENTS

  • Cake Base

    • 🧈 1 cup butter
    • 🥛 1 ¼ cups milk
    • 🥚 4 eggs
    • 🧂 ½ teaspoon salt
    • 2 cups white sugar
    • 2 ¼ cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon vanilla extract

  • Topping & Filling

    • 🍓 2 quarts fresh strawberries, halved lengthwise
    • 2 (8 ounce) packages cream cheese, at room temperature
    • ½ cup white sugar
    • 1 teaspoon vanilla extract
    • 🧂 ⅛ teaspoon salt
    • 2 cups heavy cream

STEPS

1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch tube pan.

2

Warm the butter and milk in a small saucepan until the butter melts, but do not boil.

3

In a medium bowl, beat eggs with ½ teaspoon salt and 2 cups sugar. Stir in the warmed milk mixture and vanilla extract.

4

Combine flour and baking soda, then stir into the batter until just blended. Pour into the prepared tube pan.

5

Bake for 55 minutes in the preheated oven or until a knife inserted into the cake comes out clean.

6

Cool the cake in the pan for 15 minutes, then transfer to a wire rack for complete cooling.

7

Prepare whipped cream by beating cream cheese, sugar, vanilla extract, and salt until smooth. Gradually add heavy cream while mixing until stiff peaks form.

8

Slice the cooled cake horizontally into three layers.

9

Layer strawberries and whipped cream between cake layers. Cover the top layer with remaining whipped cream and strawberries.

NUTRIENTS

Per 1 serving

🔥

865

Calories

  • 12
    Protein
  • 85
    Carbs
  • 55
    Fats

💡 Ensure the butter is fully melted but not boiling to maintain texture in the cake.For a smoother whipped cream, chill your mixing bowl and whisk before use.Use fresh, ripe strawberries for the best flavor and presentation.Let the cake layers cool completely before slicing to avoid crumbling.