Strawberry Cream Cake

By srumbel

This Strawberry Cream Cake is a perfectly simple Summer cake! A yellow cake is filled with creamy strawberry filling with a touch of almond.

Read more: http://www.confessionsofacookbookqueen.com/#ixzz39vDY1lpF

Ingredients

• Filling:
• 1 9x13 yellow cake, baked and chilled in the refrigerator (for ease in splitting)
• 2 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 can (15 oz can) sweetened condensed milk
• 3 Tablespoons lemon juice
• 1/2 teaspoon almond extract
• 1 pint strawberries, hulled and thinly sliced
• Read more: http://www.confessionsofacookbookqueen.com/#ixzz39vDKLJw0

Preparation

Step 1

Place metal mixing bowl and mixer whisk attachment in the freezer for about 10 minutes. Remove from freezer and add whipping cream and powdered sugar. Beat on medium speed until it begins to thicken -- increase speed and beat on high until stiff whipped cream is formed.
Set half of the whipped cream aside in a separate bowl.
To half of the whipped cream, fold in the sweetened condensed milk, lemon juice, and almond extract. Fold in the sliced strawberries.
Remove chilled cake from the fridge and split horizontally using a serrated knife. Spread strawberry filling on the cut side, then top with the other cake half, cut side down. Frost with remaining whipped cream.


Read more: http://www.confessionsofacookbookqueen.com/#ixzz39vDPIE6d