Nothing says warm weather to me quite like fresh strawberries. I know they are available year round, but I really like strawberries when the weather is nice. I like them plain, with cream, or mixed into a fruit salad. So back in July of 2004, when Country Living featured a strawberry cake on the cover, I was intrigued. I tried it, and it became a popular summer choice at our house. This year, I celebrated spring by making strawberry cake for Easter weekend. To make it extra festive, I tinted the whipped cream pink.
I apologize for the quality of the picture. It was late evening by the time we whipped up the cream and assembled the cake, and our dining room is notorious for bad lighting in night-time pictures.
The neat thing about this recipe is that it makes two layers, but you serve it as a single layer, so you can freeze the other layer for another time. The recipe is available on Country Living's website, even though it appeared in print eight years ago. I see that it didn't get great reviews there, but we've always liked it. Frankly, whipped cream makes even an ordinary cake extraordinary, and pink whipped cream -- well, it just doesn't get more special!
I apologize for the quality of the picture. It was late evening by the time we whipped up the cream and assembled the cake, and our dining room is notorious for bad lighting in night-time pictures.
The neat thing about this recipe is that it makes two layers, but you serve it as a single layer, so you can freeze the other layer for another time. The recipe is available on Country Living's website, even though it appeared in print eight years ago. I see that it didn't get great reviews there, but we've always liked it. Frankly, whipped cream makes even an ordinary cake extraordinary, and pink whipped cream -- well, it just doesn't get more special!
