STRAWBERRIES-AND-CREAM LAYER CAKE

STRAWBERRIES-AND-CREAM LAYER CAKE image

Categories Fruit

Yield 16 servings

Number Of Ingredients 10

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1 Box butter recipe golden cake mix (1 pd 2.5 oz)
3 large eggs
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter, room temp.
1 Tbl vanilla extract
3/4 tsp almond extract
1 10-oz pkg frozen strawberries in syrup, thawed
4 cups chilled whipping cream
3/4 cup sugar
3 1-pint baskets fresh strawberry

Steps:

Preheat oven to 350. Butter and flour 13x9x2 inch metel baking pan. Using electric mixer, beat cake mix, eggs, buttermilk and butter in large bowl until moistened, about 30 sec. Beat on medium speed 4 minutes. Beat in both extracts.Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean. about 28 minutes. Cool in pan on rack 20 minutes. Turn cake ot onto rack and cool completely. Puree thawed berries with syrup in processor. Beat cream with sugar in large bowl until peaks form. Using serrated knife, cut cake horizontally in half.Transfer bottom half of cake, cut side up to platter. Spread 1 cup strawberry puree over cake(puree will soak into cake). Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.Spread 2 cups whipped cream over strawberries. Top with second half of cake, cut side down. Spread remaining strawberry puree over top of cake. Spoon 1 1/2 cups whipped cream into pastry bag fitted with medium star tip. Spread remaining whipped cream over top and sides. Pipe cream decoratively on top edge of cake. Garnish cake top and side with sliced berries. (Can be prepared 8 hours ahead; refrigerate.)