Carry Cake with Strawberries and Whipped Cream Recipe
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Carry Cake with Strawberries and Whipped Cream

By: Rick Brown  
"This recipe has been in my mother's family for over 100 years. In fact the tube cake pan I use is my grandmother's which she bought in the 1930's. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy of this rendition of strawberry shortcake served with vanilla ice cream."

Rating: This weblink has been rated 11 times with an average star rating of 3.9 Read Reviews (10)

Rate/Review | 590 people have saved this

Prep Time:
30 Min
Cook Time:
55 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 cup butter
  • 1 1/4 cups milk
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups white sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 2 quarts fresh strawberries, halved lengthwise
  •  
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups heavy cream

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  2. In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
  3. Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
  4. In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
  5. Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 863 | Total Fat: 55g | Cholesterol: 252mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2006 by ScottFamily 
The cream filling elevates this dessert to a great level, it goes so well with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2006 by Stephanie 
This is by far the best strawberry short cake I have ever had. i made it for my sisters... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2007 by mammaclingman 
My family loved this cake and it has been requested for our families 4th of July cookout. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2007 by Jo-Lynn 
I ran out of time to bake the scratch cake in this recipe so I made a marble cake (2 - 8"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2006 by totally_adore_cooking 
My excellent cook mother-in-law and the whole family totally loved it. Met their standards and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by DESSERT QUEEN 
I really don't like people who write bad reviews however I just did not care for this recipe. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2006 by lisa marie 
This was a beautiful and easy cake to make. The taste I found was to heavy. Next time I will... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Chabz 
I thought this was a great recipe! I ended up baking it in a rectangle pan and just cutting... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by Sally Putman 
I made this cake for my daughter-in-law for her birthday. It was easy to make and absolutely... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by prell2k4 
I was not impressed at all, total waste of money, ingredients and time. The cake was very... MORE

 
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