Trionfo di Fragole, Strawberry and Cream Cake Recipe

Ingredients

• di Fragole” Strawberry and Cream Cake from “La Cucina Italiana”
• 1 stick (1/2 cup) unsalted butter,
• softened, 
plus more for greasing pans
• 2 cups cake flour (not self-rising)
• plus more for dusting pans
• 2 teaspoons baking powder

• 1/2
• teaspoon salt

• 1 cup granulated sugar

• 3 large eggs, kept at room temperature
• for 30 minutes

• 1 1/2
• teaspoons vanilla extract
• 3/4 cup whole milk
• For the Filling:
• 5 1/2
• tablespoons granulated sugar
• 1/4 cup limoncello (see note)
• 1 tablespoon fresh lemon juice
• 1 pound strawberries, preferably small,
• trimmed
• 1 1/4
• cups heavy cream
• Confectioners sugar for dusting
• Mint leaves for garnish
• SPECIAL EQUIPMENT: 2 (8- or 9-inch)
• cake pans
• Heat
• oven to 350º with rack in middle. Lightly grease 2 (8- or 9-inch) cake pans
• a small saucepan, combine 3 tablespoons sugar, limoncello, lemon juice and 1
• tablespoon water;
heat over medium heat, whisking, just until sugar is
• 1 cake with 1/2 of the cream, leaving a 1-inch border. Arrange sliced
View Full Recipe at CHEWING THE FAT