-Nancy Speicher DPXX20A
1 pk Lemon-chiffon cake mix
1 tb Grated lemon peel
2 Eggs
3 pt Large strawberries
3 c Heavy cream
1 1/2 c Confectioners’ sugar
2 ts Vanilla extract
1/3 c Red currant jelly
1. Preheat oven to 350F.
2. Prepare lemon chiffon cake mix as package label directs, adding lemon
peel with 2 eggs called for. Turn into 2 9x9x2″ baking pans.
3. Bake 30-35 min, or until surface springs back when gently pressed with
fingertips. Invert pans immediately by hanging each between 2 other pans.
Let the cakes cool completely – about 1 1/2 hours.
4. Meanwhile, wash strawberries and hull them. Refrigerate until they are
needed.
5. In large bowl, combine cream, sugar, and vanilla. Refrigerate until
well chilled – at least 1 hour. Then beat with electric mixer, at medium
speed, until stiff. Return to refrigerator until needed.
6. To assemble cake: Set aside in refrigerator 1 cup of whipped cream, for
decorating the cake. Select 16 of the largest strawberries, and set them
aside in refrigerator, for decorating the cake.
7. Split one cake into 2 even layers. (Wrap and freeze second cake.) Place
bottom layer, cut side up, on serving tray. Spread with about 1 cup whipped
cream. Top with remaining strawberries, standing each berry, hulled side
down, in cream. Spread whipped cream around berries to make layer even. Top
with other cake layer, cut side down, pressing gently.
8. Spread top and sides with thin layer of whipped cream. Refrigerate cake
at least 2 hours.
9. Shortly before serving, melt currant jelly over low heat. Brush jelly
on reserved strawberries. Arrange berries in 4 rows on cake. With reserved
whipped cream, in pastry bag with number 6 star tip, decorate cake as
desired. Serve at once, or refrigerate until needed.
Yields
16 Servings