Old-Fashioned Strawberry Layer Cake with Whipped Cream Frosting
NOTE: To
enhance the flavor in out-of-season berries, sprinkle the fruit
sliced for the in-between layer (step 2) with one teaspoon of sugar
and let it stand for fifteen
minutes.
1 recipe Basic Yellow Cake
1 recipe Whipped Cream Frosting
1 quart (19 ounces) medium-sized strawberries, lightly rinsed, thoroughly dried, and hulled
INSTRUCTIONS:
1. Prepare and cool cake layers. Prepare frosting.
2. Cut three-quarters of strawberries in half through stem ends.
3. Place first cake layer on cardboard round or cake plate. Frost top with 1/4-inch-thick layer of whipped cream. Lay halved strawberries, cut side down, over whipped cream in single layer. Fill in spaces between berries with a little more whipped cream.
4. Add second cake layer. Press down lightly to secure. Frost top and sides of cake. Arrange remaining whole strawberries, stem side down, in decorative fashion on top of cake.