ROD RECIPES 01/05/2009 National Whipped Cream Day Strawberry Whipped Cream Cake
Strawberry Whipped Cream Cake
1 quart strawberries, divided, sliced
2 tablespoons sugar
1 tablespoon Grand Marnier
2 teaspoon fresh lemon juice
1 teaspoon powdered gelatin
4 teaspoons water
1 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla
1. Make 9" butter cake and allow to cool.
2. While cooling, toss 1 1/3 cup sliced strawberries with sugar, Grand Marnier,
and lemon juice. Refrigerate for 1 hour.
3. Refrigerate the mixing bowl and beater for 15 minutes or more.
4. Place gelatin and water in a microwave-safe bowl. Let sit for 5 minutes.
5. Microwave on high for 10 seconds once or twice, and stir until gelatin is
dissolved.
6. Cool to room temperature, 7-9 minutes.
7. Beat sugar and cream until you can see distinct beater marks.
8. While continuously beating, pour gelatin mixture in a steady stream into
whipping cream. Add vanilla and beat until stiff peaks form.
9. Strain the marinated strawberries and gently fold into whipped cream.
10. Pour onto cooled cake and spread evenly over the top with an offset
spatula. (Optional, whether you want to cover the sides or not. )
11. Use remaining strawberries to decorate the top.
12. Chill for at least 3 hours before serving.
source is foodmayhem.com
God Bless, Marla
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