Cake Ingredients:
- 2 cups cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup of melted butter cooled (optional)
- 1 tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 16 ounces of frozen strawberries
- 6 tablespoons of sugar
- 1/4 cup of fresh lemon juice
- 1/4 cup all purpose flour
Whipped Cream Filling:
- 1 1/2 cups whipping cream
- 6 tablespoons sugar
- Bring strawberries, lemon juice and 4 tablespoons of sugar to a boil in saucepan and cook for 5 minutes.
- Whisk in the rest of the sugar and flour and cook over medium heat 5 minutes or until it thickens and bubbles around edges.
- Put in glass bowl and chill for at least 2 hours.
- Grease a 15 by 10 inch jellyroll pan and line with parchment paper and than grease the paper. Preheat oven to 350 degrees.
- Combine cake flour, sugar, baking soda, and salt in bowl
- Whisk eggs, milk, oil, butter, lemon rind and juice until blended. (I say the butter is optional because when I made this cake I stuck the butter in the freezer to cool it faster and completely forgot about it. So, my cake had no butter and it was still delicious!)
- Add the dry ingredients in with the liquids and mix until blended. Pour batter into pan.
- Bake for 30 minutes. Make sure a toothpick comes out clean
- Cool in pan for 10 minutes on wire rack. Remove from pan and cool on wire rack completely.
- Combine ingredients and beat at high speed with electric mixer until it stiffens.
The recipe makes a layered sheet cake, but I decided it would look prettier in a round glass dish so you could see the layers. So, I used by dish to cut the sheet cake in perfect circles. I put a cake than strawberry filling and topped it with whipped cream. I repeated the layers and topped with strawberries.
This was a lot of work, but it was absolutely delicious and worth it!
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Recipe from Southern Living 2004 Annual Recipes Cookbook
