Italian Strawberry Cream Cake Recipe
2 cups sugar
1/2 cup shortening
1/2 cup butter
5 eggs seperated
2 cups double sifted flour or cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
1 teaspoon pure vanilla
3/4 cup finely shredded coconut
1/2 cup finely chopped pecans
Whipped Cream Frosting (see below recipe)
Glaze Recipe (see below recipe)
2 quarts Fresh Strawberries washed and hulled mixed with glaze
Preheat oven to 350 grease two 8 inch pans ( I make two cakes and freeze one for a later use)
In a large mixing bowl beat together the sugar, shortening, butter until fluffy. Add egg yolks one at a time beating after each one added. In another bowl add flour, salt. Add buttermilk and baking soda. Mix all together. Stir in the vanilla and coconut then chopped nuts.
Beat egg whites until stiff in another mixing bowl until stiff. Gently fold into the batter. Pour into prepared pans. Bake at 350 until brown and middle springs back to the touch or use a toothpick method. Cool. Spread cake layer or layers with whipped cream and mound Sstrawberries in the center to serve.
Whipped Cream Frosting
2 cups heavy cream
1/4 cup powdered sugar
pinch of salt
1 teaspoon clear vanilla or almond extract
Beat heavy cream with sugar, salt until stiff peaks. Refrigerate until ready to use on completely cooled cakes.
Glaze for Strawberries:
2 tablespoons cornstarch
2 tablespoons jello strawberry powder
1/2 cup water + 2 tablespoons cold water
3/4 cup corn syrup
red food coloring (2 drops optional)
Combine water, cornstarch, jello powder and corn syrup. Whisk to dissolve. Place on medium heat until the mixture thickens.
Add food coloring if using. Set aside to cool.
Add the strawberries to the cooled glaze and garnish cake.+claudia lamascolo Author