CNYEats A Taste of Utica Strawberry & Cream Cake

This week’s recipe from our book A Taste of Utica is posted by Mikki and dedicated to Don the Menace. I’m not sure who Don is nor why he is a menace, maybe because he had his fingers in the batter while Mikki was trying to bake the cake.

Makes 1 9” Double Layer cake to serve 10 – 12

1 1/2 cups sliced strawberries
2 cups sugar
6 TBS butter, room temperature
3 oz pkg of strawberry flavored gelatin (*I used this but think it made the texture …funny?! – besides, if you’re vegetarian, don’t use regular gelatin)
3 large eggs
2 1/4 cup flour
1 1/2 cups whipped topping
2 1/2 tsp baking powder
1 1/2 tsp vanilla
2 TBS granulated sugar
2 1/2 cups 1% milk
1/2 tsp vanilla
1 1/2 cups quartered strawberries

Preheat oven to 350 F. Coat 2 x 9” cake pans with cooking spray and line bottom with parchment.

Place 3/4 cup sliced berries in a blender and puree.

Place 2 cups sugar, butter and gelatin in a large bowl and beat until blended. Add the eggs one at a time, beating well after each addition.

Spoon flour into a dry measuring cup and level with a knife for exactness. Combine flour and baking powder. Add to the sugar mixture alternately with the milk. Begin and end with flour. Stir in the pureed berries plus 1 tsp vanilla.

Pour batter into prepared pans and bake for 45 minutes or until knife comes out clean. Cool before finishing.

Filling: Mix the whipped topping with 2 TBS sugar and 1/2 tsp vanilla.

Frosting: 8 oz cream cheese (can use 1/3 less fat kind if you like) + 1/4 cup butter, 1/4 tsp vanilla, and 1 cup powdered sugar.

Beat the cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar and mix well.

Assembly:

Place 1 cake layer on a plate and spread with 3/4 of the filling. Arrange 3/4 cup sliced berries over the filling and top with 2nd cake layer. Spread the remaining filling just on top and decorate with berries.

Spread the frosting around the sides of the cake. Store in the fridge.