Strawberry and Cream Cake

[kaci]

Strawberry and Cream Cake


18 Servings


Cake:
Cooking spray
3/4 cup sliced strawberries
2 cups granulated sugar
6 tablespoons butter, softened
1 (3-ounce) package strawberry-flavored gelatin
3 large eggs
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups
1percent low-fat milk
1 teaspoon vanilla extract

Filling:
1-1/2 cups frozen fat-free whipped topping, thawed
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Frosting:
1 (8-ounce) block 1/3-less-fat cream cheese
1/4 cup butter, softened
1/4 teaspoon vanilla extract
1 cup powdered sugar

Remaining ingredients:
3/4 cup sliced strawberries
1-1/2 cups quartered strawberries


1. Preheat oven to 350 degrees.

2. To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray;
line bottoms of pans with wax paper. Coat wax paper with cooking spray.

3. Place 3/4 cup sliced strawberries in a blender; process until smooth.

4. Place 2 cups granulated sugar, butter, and gelatin in a large bowl; beat
with a mixer at medium speed until blended (about 5 minutes). Add eggs, 1 at
a time, beating well after each addition.

5. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and baking powder, stirring well with a whisk. Add flour mixture to
sugar mixture alternately with milk, beginning and ending with flour
mixture. Stir in pureed strawberries and 1 teaspoon vanilla.

6. Pour the batter into prepared pans; sharply tap pans once on counter to
remove any air bubbles. Bake at 350 degrees for 45 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes on a wire
rack, and remove from pans. Peel off wax paper, and cool completely.

7. To prepare filling, combine whipped topping, 2 tablespoons granulated
sugar, and 1/2 teaspoon vanilla in a small bowl.

8. To prepare the frosting, beat cream cheese, 1/4 cup butter, and 1/4
teaspoon vanilla in a medium bowl with a mixer at low speed just until
well-blended (do not overbeat). Gradually add powdered sugar, and beat just
until well-blended (do not overbeat).

9. Place 1 cake layer on a plate; spread with 3/4 cup filling. Arrange 3/4
cup sliced strawberries over the filling; top with remaining cake layer.
Spread the remaining filling over top of cake. Spread the frosting over
sides of cake. Arrange quartered strawberries on top of cake. Store cake
loosely covered in refrigerator.

Yield: 18 serving (serving: 1 slice).


NUTRITIONAL INFO:

CALORIES 322 (30% from fat); FAT 10.6g (sat 6.3g, mono 3.1g, poly 0.6g);
PROTEIN 5.1g; CARB 51.6g; FIBER 1g; CHOL 64mg; IRON 1.1mg; SODIUM 255mg; CALC 80mg