Recipe Details
Ingredients
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1cupbutter
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1 ¼cupsmilk
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4eggs
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½teaspoonsalt
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2cupswhite sugar
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2 ¼cupsall-purpose flour
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2teaspoonsbaking soda
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1teaspoonvanilla extract
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2quartsfresh strawberries, halved lengthwise
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2(8 ounce) packagescream cheese, at room temperature
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½cupwhite sugar
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1teaspoonvanilla extract
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⅛teaspoonsalt
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2cupsheavy cream
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
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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.
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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.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories865 | |
% Daily Value * | |
Total Fat 55g |
70% |
Saturated Fat 34g |
168% |
Cholesterol 240mg |
80% |
Sodium 721mg |
31% |
Total Carbohydrate 85g |
31% |
Dietary Fiber 3g |
11% |
Total Sugars 58g |
|
Protein 12g |
|
Vitamin C 73mg |
363% |
Calcium 143mg |
11% |
Iron 3mg |
15% |
Potassium 387mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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