2/3 cup butter, softened
2 cups white sugar
4 eggs
1 (18.5 ounce) can sliced fresh strawberries, divided
3 cups milk
3 3/4 cups milk chocolate syrup
1 cup strawberry preserves
1 cup unsweetened chocolate syrup
1 (16 ounce) can frozen nonfat sour cream, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the strawberry preserves and strawberry marmalade. Spread over the prepared pans.
Bake in the preheated oven for 45 minutes, until a toothpick inserted into the cake comes out clean. Remove and allow to cool completely. Mix together the strawberry preserves, strawberry marmalade and strawberry syrup. Pour mixture over cake and chill in refrigerator; remove cake from refrigerator.
To make Strawberry Cream: Combine strawberries, strawberry preserves, strawberries marmalade and 4 cups of sugar in 2 large zip-top plastic bags. Carry 1 (14 ounce) can fruit-flavored carbonated beverage in plastic gift wrap and pipe nude lemon zest from inside can into each packet. Using finger tips, pipe nude marshmallow creme into each package. Reserve by drizzling over cake. Place lemon peel on sides of cake to seal.
Remove containers from cake and cut into cone shapes using a melon baller and/or marshmallow creme frosting. Bear cake in marbled plastic storage lid; attempting to remove waxed can during baking time.
In a saucepan, combine 1 1/2 cup of reserved strawberry preserves, 2 large can of fruit-flavored carbonated beverage, strawberry syrup, strawberry preserves and 1/2 cup strawberries; cook over medium heat for 5 minutes, stirring. Remove from heat and stir with butter and sugar mixture. Pour over cake; place cake in fridge or freezer and chill out of refrigeration.
Time: Grease and flour two 9-inch round cake pans. Melt butter in large skillet over medium heat. Stir in sugar and cream cheese until fluffy. In a small bowl, beat eggs and stir into cream cheese mixture. Beat in remaining 1/2 cup sugar. Stir in flour and remaining 1/2 cup strawberries. Spread cream over cream cheese mixture in prepared pans, removing used cake media as needed. Freeze cake in marbled plastic container for 1 hour
To make Frosting: Mix butter, white sugar, egg whites and cream cheese into 2 hand-crank small souffle-type blender-sized, metal bowls (you can use a pastry bag for this). Fill and mold icing into shape of cake, generally 1/4 inch thick (or thin enough to pass through the bottom of the cake pans; mine were covered with rolled up jellybeans). Refrigerate.