Wednesday, July 19, 2017


For my birthday I usually have one of two cakes: either my mother's recipe for Coconut Cake or a Strawberry Whipped Cream Cake; four years ago, I served both;   last year was the coconut cake; this year the Strawberry Whipped Cream Cake is planned.  My brother Les made the piece de resistance in the photograph below:

Christy Cooper, a woman who worked for me, first made the Strawberry Whipped Cream Cake in 1997 for my birthday and people were literally licking the cake plate.

Christy had a thriving business making cakes; however, I was surprised to learn she used cake mixes.



Preheat oven to 325 degrees

1 10-inch cake pan, greased and floured

1 Duncan Hines white cake mix
1/4 cup flour
3 egg whites
1/2 teaspoon almond extract
1/4 cup Crisco oil
1 1/3 cups water
Mix together, using package directions. Bake at 325 degrees for 50-60 minutes until done (springs back to touch, toothpick inserted comes out clean; cake comes away clean from pan)


1 quart + 1/2 pint heavy whipping cream
8 tablespoons powdered sugar
8 tablespoons piping gel (Christy used clear; Les uses red to make it pink)
2 teaspoons clear vanilla

Beat whipping cream and sugar together until it forms a soft peak. Add piping gel and vanilla. Beat until a soft peak.
Divide into two portions.

To one portion add 4 cups of fresh, sliced, strawberries.

Slice cake in the center and place on cake plate. Spread strawberry cream mixture on the cake.

Place other layer on top. Spread remainder of whipped cream icing on the top and sides of cake.

Refrigerate before and after serving.

TIP from my mother: Put mixing bowl, beaters and spatula in freezer an hour prior to making the whipped cream, especially in hot and humid times; it helps to keep the whipped cream firm.

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