Wimbledon Strawberries And Cream Cake

Strawberries and cream is served at Wimbledon tennis tournaments and I have watched many tournaments with my Dad.  So in tribute to all of the matches I have watched with my Dear Dad, I present this delicious strawberry cake with whipped cream frosting. 

2 cups sugar

1 1/2 sticks of butter, melted and cooled

4 eggs

1 teaspoon vanilla

1 teaspoon strawberry extract

Red food coloring, optional (I am not a fan of food coloring but strawberry batter is kind of gray in color. It’s up to you)

1 cup of puréed strawberries (use your blender, food processor or hand mixer to purée your strawberries)

1 cup whole milk

3 cups flour

1 1/2 baking powder

1 teaspoon salt

Preheat oven to 325 degrees. Spray pans* with cooking spray with flour and line the bottom with parchment paper. Don’t forget to spray the parchment paper too.

In a separate bowl, whisk flour, baking powder and salt together. Set aside. 
In your mixer, blend sugar and melted butter.  Add your eggs one at a time and combine. Blend in your extracts and food coloring if you are using. Add puréed strawberries. 
Alternate flour and milk into your wet ingredients, ending with flour. Pour into your baking pans and bake for 25 – 30 minutes or until cake tester comes out clean. Cool completely before frosting. 
*Bake this recipe in two 9 inch pans, three 8 inch pans. Just make sure to divide your batter evenly.  

Whip Cream Frosting:

First chill your bowl and attachments in the refrigerator for 30 minutes or longer. 

1 8 ounce block of cream cheese, softened

1 quart of heavy whipping cream

1/2 to 1 cup of powdered sugar, taste it to see how sweet you want your whipped cream frosting

2 teaspoons vanilla
Blend cream cheese until creamy. Add cream and start to blend. Once it has thicken some, add powdered sugar and vanilla and beat on high until stiff peaks have formed. Frost cake and decorate with additional strawberries if desired.