I don't know if its the recipe or if I did something wrong. The cake layers stuck and I had to piece them back together. This cake was one of three that I took to a church dessert buffet. Note: We've provided special diet and nutritional information for educational purposes. Spread strawberry ice cream over the fudge, level the top of the cake, and freeze until the whole cake is very firm, at least 3 hours and up to 1 day. This was amazing cake! And since product formulations change, check product labels for the most recent ingredient information. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Frosting comes in decorator tubes now so you could purchase that, attach a decorator tip, and then make the well for the whipped cream. I also used only 1/2 cup of sugar. Frosting comes in decorator tubes now so you could purchase that, attach a decorator tip, and then make the well for the whipped cream. My suggestion is to halve the recipe for cream cheese frosting if you don't want lots of leftover frosting. The flavor and appearance were good enough but the texture pretty much ruined it for me. Add comma separated list of ingredients to exclude from recipe. I made this for Christmas dinner- it was great. Release and remove the sides of the springform pan. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Reserve 2 tablespoons of the fudge sauce for decorating the top of the cake and spread the remainder evenly over the top of the chocolate ice cream. I will make it again for sure! Exclusively for Prime members in select ZIP codes. We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. I decorated that top with sliced strawberries and chocolate shavings (see photos of this recipe). © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It made a nice presentation and all but the texture was tough almost rubbery. This was better than your average strawberry shortcake. The cake is beautiful, moist, and delicious. Great recipe thanks for sharing! Nutrient information is not available for all ingredients. I did not see the rubbery texture everyone was talking about. The next one I made with just whipped cream instead of the icing and it was awesome! Top with quartered strawberries. The cream cheese frosting is used only for piping (perhaps with a star tip) around the top of the cake, outlining a pool for the whipped cream. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. The taste was great!!! Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. https://fabulesslyfrugal.com/recipes/strawberry-whip-cream-cake It's a beautiful cake and if you're traveling with it, easy to take the plain layers with you, then add the berries and the whipped cream and assemble it when you arrive. Two layers definitely would have cut down on the sliding. I also should have listened to my instincts and used nonstick cooking spray instead of greasing and flouring the pans per the recipe. Lightly spread the reserved fudge sauce over the top of the cake using the back of a spoon, and arrange strawberries however you like. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake. But instead of making it totally from scratch I used a yellow cake mix and substuited buttermilk for the milk and butter flavored crisco for the butter. Browse the Whole Foods Market bakery for custom cakes, artisan breads, decadent pies and more made with the best-loved ingredients. Makes an elegant presentation without too much fuss. Spread remaining whipped cream on cake top. My husband loved it. This cake took alot longer to make than I expected - i.e. I think that a filling other than whipped cream would work better - the whipped cream seems too light and is somewhat absorbed by the cake - a stickier vanilla icing might be better. Pour in butter and pulse just until mixed. Learn more. All the trouble was worth it - it got rave reviews at a family birthday party! To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry. I would have given this recipe 5 stars but I found the whole cake to very slidey. The cake is beautiful, moist, and delicious. Place in the freezer until firm, at least 1 hour. If you are short on time or want to cut the richness of the cake you can easily skip on the frosting. Congrats! The cake is beautiful, moist, and delicious. We suggest chocolate and strawberry ice creams, but any number of combinations would be wonderfully decadent as well, perhaps cherry and pistachio or coffee and dulce de leche. For anyone who hasn't tried it I've never had a cake stick when using Pam or Mazola. It’s so irresistible, in fact, that people have been known to stand in line for it through power outages and impending natural disasters (true story). Copyright 2020 Whole Foods Market IP. But remember - we're cooks, not doctors! It's a beautiful cake and if you're traveling with it, easy to take the plain layers with you, then add the berries and the whipped cream and assemble it when you arrive. I didn't get to taste it until it was almost gone however when I did I felt embarassed to think it came from my house. Frosting comes in decorator tubes now so you could purchase that, attach a decorator tip, and then make the well for the whipped cream. I used 2 pints of frozen strawberries. I also used a dash of almond extract in the cream and frosting. When I read that whipped cream earned its place as a key ingredient in American strawberry shortcakes around 1910, and that the popularity of cream was credited to French pastry chefs, I knew I wanted to come up with a Franco-American cake, as much to celebrate the tradition as to combine the sweets of the two countries I live in.