Concoct A New Menu Four-Layer Strawberry Cream Cake :: Best Dishes

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Four-Layer Strawberry Cream Cake

"Since I first made this cake, every body at work requests it for unique activities and I actually have even bought some! Keep refrigerated."

Ingredients :

• Cakes:
• 2 cups white sugar
• 1 cup butter, softened
• 4 eggs
• 3 cups self-rising flour
• 1 cup 2% milk
• 1 teaspoon vanilla extract
• Filling:
• 1 (sixteen ounce) field sour cream
• 1 (16 ounce) package deal frozen sweetened sliced strawberries, unthawed
• Frosting:
• 1 (16 ounce) bundle frozen whipped topping, thawed
• 1 pint whole fresh strawberries
• 2 sprigs clean mint, stemmed

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

• Preheat oven to 350 stages F (a hundred seventy five levels C). Grease 4 9-inch spherical cake pans and line with parchment paper.
• Combine sugar and butter in a stand mixer outfitted with the paddle attachment; beat till clean and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with last flour and milk, beating in brief after each addition. Scrape down sides of bowl and mix in vanilla extract.
• Pour batter evenly into the organized cake pans. Smooth the tops with a spatula.
• Bake inside the preheated oven till a toothpick inserted into the center comes out easy, approximately 15 mins. Cool desserts within the pans for 10 mins; invert onto a twine rack to cool absolutely, about 20 minutes.
• Mix sour cream and sliced strawberries collectively in a large bowl. Spread flippantly between the cooled cake layers.
• Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.

Notes :

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