Strawberry N Cream Cake with Tea Berries
I'm so excited when I got invited to work with 11 other bloggers....We are all doing the Twelve Cakes of December. Let me tell you there are some yummy looking cakes, and great bloggers behind those cakes.
So as you'll notice in the title of this cake it say Tea Berries. Now, most of you or a lot of you will be wondering what the heck those are....They are American Winter Green berries..They use them to get the winter green extract. So that is what they are...I went in the woods to gather them from plants :-) No worries I washed them off :-)
I had originally planned on just doing the Strawberries N Cream Cake, but thought it was kind of to plain. So last night about midnight I decided to go gather tea berries to dress up the cake a bit. Who knew that Tea Berries and Strawberries...Plus whip cream go together??? This cake is awesome and tastes great....If you don't have access to tea berries don't worry...just skip them.
1 Container of Whipping Cream
3 T. Sugar
1 T. Vanilla
Whip till you can make peaks with it....Most of the time you don't want to do it to hard but actually you'll need to whip it a bit more then usual. Just so it gets stiff. You'll be using this as the topping. Keep in the fridge till you need it.
1/2 C. Diced Strawberries
Put them in the fridge till you need them as well.
1. C Butter
1 C. Sugar
2 T. Warm Water
1/2 Tsp Vanilla
1 Tsp Cinnamon
2. C Cake Flour
2 Tsp Baking Powder
1/4 Tsp Salt
In a mixing bowl combine your room temp butter, and your sugar. Mix for about 5 minutes. Add eggs one at a time beating after each egg. Add your warm water, vanilla and cinnamon. Mix...Then add your cake flour, baking powder and salt. Beat for 15 minutes till it becomes shiny. Grease two round cake pans. Split the batter between both pans. Preheat oven to 350. Put the cakes in the oven for about half hour but check it....When it becomes golden brown and stick a tooth pick in it. If it comes out clean it's done. Take them out and let them cool. Once they have cooled off you'll want to take them out of their pan. You'll need to make the cakes each into two cakes. On a flat dish lay the bottom piece out very carefully. Spread whip cream on it and top with some of your diced strawberries. Keep doing this till you got to the top. Place the last cake piece VERY carefully on top. Take the rest of your whip cream and top the cake and around the sides with the whip cream. Which is WHY I said STIFF...:-) Once you have the cake all pretty and white then you can decorate the top with strawberries. Also top with the Tea Berries if you wish. Refrigerate till you wanna eat it :-)
December 1st - Libby Lemony Thyme Chocolate Truffle Pirouette Cake