Cream Cake with Fresh Strawberries

Karen Steffens

A great way to use all those ripe berries. Prep and Cook Time: about 1 hour, plus at least 30 minutes to cool.

Yield: Makes 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 52%
  • Protein: 4.5g
  • Fat: 20g
  • Saturated fat: 12g
  • Carbohydrate: 46g
  • Fiber: 1.8g
  • Sodium: 210mg
  • Cholesterol: 103mg

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cups sugar, plus additional to taste for berries
  • 2 1/2 cups whipping cream
  • 2 large eggs
  • 1 quart strawberries, sliced

Preparation

  1. 1. Preheat oven to 325°. Grease a 9- by 13-inch pan. In a large bowl, mix flour, salt, baking powder, sugar, 1 1/2 cups cream, and eggs until smooth, creamy, and quite thick.
  2. 2. Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool at least 30 minutes before serving.
  3. 3. Meanwhile, in a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes. Whip remaining cup cream to soft peaks. Serve cake topped with strawberries and their juices and whipped cream.
  4. Note: Nutritional analysis is per serving.
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