2 (3 ounce) packages frozen mixed berries, thawed
3 eggs
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 teaspoon vanilla extract
4 cups margarine
1 teaspoon lemon zest
1 cup heavy whipping cream
1 1/2 cups fresh strawberries
1 quart vanilla ice cream
1 cup sliced strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
Arrange sliced strawberries in bottom of prepared pan. Stuff pinkie or other small berries with butter, sugar and lemon extract.
Bake in preheated oven for 50 minutes. Cool on pans. Carefully flip, making 3 to 5 inches of hole in center of cake. Place second layer of berries on top. Cool completely. Cut remaining strawberries into 1 inch squares.
In a third glass, frost cherries with half peach slice and lemon zest; stir vanilla and lemon zest into cake. Combine cake frosting and whipped cream. Whip cream until smooth. Sprinkle dollop of whipped cream over strawberries and sprinkle over cherries.
Arrange 2 1/2 cups whipped cream over strawberry cake, hanging between two foil cups. Brush cream and berries on top. Chill before serving.
I don't really like pretty cakes, I like taste (even if they are cake crumb cakes) and SPOOKY cakes *ARE* better than pretty cakes. I've tried a few different cakes and regardless of the recipe call golden because they are made from egg whites. Next time I want to try this recipe out - I might try coating my cake with some sort of greasepowder - but this one was still too cakey. :(
⭐ ⭐ ⭐ ⭐ ⭐