Preheat oven to 350 F. Butter bottom of 8 in round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in three parts and milk in two; beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick comes out clean; 30 to 35 minutes. Cool in pan 10 minutes. Split cake in half hortizontally.
Make topping in a large bowl, combine strawberries and 1/4 cup sugar. Set aside. Place 2 Tbsp. cold water in a small saucepan, and sprinkle with gelatin, let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture- beat until soft peaks form.
Arrange half of strawberries over bottom cake layer, top with half of whipped cream, leaving a 1-in border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream. Refrigerate cake and remaining strawberries, at least one hour. Spoon strawberries over cake before serving.
0 Out of 5 from
You can add this Strawberry Cream Cake recipe to your own private DesktopCookbook.