Strawberry cream cake recipe for my Birthday?

Alright, Tomorrow is my Birthday and I want to make a strawberry whip cream cake. Now here's what I wanna do.





I want it to have two layers with a creamy filling.


I want to have the whipped cream icing kinda thick and very vanilla-buttery.


The tops going to have chocolate shavings (the chocolate is lint extra creamy).


I'd like to use regular yellow cake, because it's easy. I'll probably just use betty crocker (I just want to get my cake done).


The top will be garnished with strawberries.


I plan to make a filling out of the heavy whipping cream, strawberry gelatin, and real strawberries inside it.





I tried this already and had trouble with making the icing taste right (fluffy and buttery), and I originally tried using angel food cake but I messed it up.


The quicker the recipe the better! Thanks!Strawberry cream cake recipe for my Birthday?
Sounds like you got the basics down, for the ';icing'; use heavy whipping cream mixed with a box of Vanilla pudding, it makes the creamiest, prettiest, tastiest frosting around (Awesome for filling too!)Strawberry cream cake recipe for my Birthday?
look here


http://www.foodnetwork.com/recipes/emeri鈥?/a>





http://www.foodnetwork.com/recipes/racha鈥?/a>
Ingredients





Cake


1 1/4 cups cake flour


1 1/2 teaspoons baking powder


1/4 teaspoon table salt


1 cup sugar


5 large eggs (2 whole and 3 separated), room temperature


6 Tbsp unsalted butter, melted and cooled slightly


2 Tbsp water


2 teaspoons vanilla extract





Strawberry Filling


2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed


4-6 Tbsp sugar





Pinch table salt





Whipped Cream


8 ounces cream cheese, room temperature


1/2 cup sugar


1 teaspoon vanilla extract


1/8 teaspoon table salt


2 cups heavy cream


Method





Bake the cake


strawberry-cream-cake-1.jpg


1 Adjust oven rack to lower-middle position. Preheat oven to 325掳F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.





2 Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.





Strawberry filling


strawberry-cream-cake-2.jpg strawberry-cream-cake-3.jpg


3 Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and use a potato masher to mash them; set aside.





In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled





hope ur cake turns out great with these ingredient i know they will