Strawberry Cream Cake

Prep Time: 18 minutes
Bake Time: 30-40 minutes
Cool Time: 2 hours

Filling Time: 15 minutes
Sit Time: 1 hour
Cook Time: 5 minutes
Cream Time: 7 minutes
Assemble Time: 10 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated Magazine (May 2006)

My first layer cake. I used a cheap torter that I bought at Michaels to cut it, which was very helpful. It was still lopsided because I hurried putting it together, but I still think it looked nice.

I skipped the Kirsch and that was fine. I had lots of leftover strawberry and cream filling, and I'm not sure if I needed more. (I mixed the two leftovers together and froze for some strawberry ice cream, which was very good!)

I'll definitely make this again, but next time might make a 7" cake instead and cut the recipe in half, unless I am serving a big crowd. The leftovers were good the next day though, and I froze some in pieces and it has still tasted pretty good (although not as great as fresh.) This can be put together ahead of time and still taste good.