Strawberry Cream Cake

When I was a child growing up in Northern California (in the days when produce wasn't shipped in from other places), our local strawberries came into season just around my birthday on June 18. And so I always asked for a strawberry cream cake for my birthday.

A local bakery made the most beautiful strawberry cream cake, with three layers of soft cake, filled between the layers with strawberries and whipped cream, frosted with whipped cream and topped with a crown of huge strawberries and scallops of whipped cream piped from a pastry bag.

I make a simpler version today with only one layer of cake, but it is just as delicious. I love this cake so much, we had it for our wedding cake.

makes 8 servings

1/2 recipe Fabulous All-Organic Special Occasion Cake
1 recipe Whipped Cream
1 pint beautiful ripe strawberries

1. Bake the cake.
2. Frost with whipped cream.
3. Clean and hull the strawberries, and arrange them upside down on top of the cake.

It's best to assemble this cake right before serving, but it can be stored in the refrigerator for a few hours.

You could also top the cake with Chocolate-Covered Strawberries or drizzle Chocolate Sauce over the top.