*Ingredients:
°1 cup sugar
°3 large eggs
°2 tsp vanilla
°1/3 cup water
°1/4 tsp salt
°1 cup flour
°1 tsp baking powder
°12 ounce carton of whipped topping
°2 oz cream cheese
°1/3 cup powdered sugar
°2 pounds fresh strawberries
*Instructions:
Preheat oven 350 degrees F. Grease the bottom of the 9x13 mould and line with parchment paper.
Beat the eggs very lightly. Add the sugar, water and vanilla. Sift the flour, yeast and salt and stir quickly. Immediately pour into the mould.
Cook at 350 degrees for 25 to 30 minutes or until the toothpick inserted comes out clean.
Turn over a flat surface. Remove the parchment paper and let cool completely. Freeze for about one hour to facilitate carving. Once cooled, you will need a large serrated knife to cut all layers.
Slice the cake evenly horizontally into three layers. Set aside. Place one of the layers in the bottom of the parchment paper lined with baking sheet/cookie sheet and spread a layer of whipped topping over it, then arrange the strawberry slices evenly over the whipped topping.
Taking second layer of cake & spreading layer of whipped top over it, & place it, whip side down, on top of the cake already made/ whipped cream/ strawberry layer.
Repeat 1 time (2 times total). In a bowl, beat cream cheese, powdered sugar and 1 teaspoon vanilla until smooth.
Stir 1 cup whipped filling into cream cheese mixture. Spread on top of the cake, reserving a portion of the rosettes if desired. Place a spoon or fork on top to make scratches.
Refrigerated for at least 4 h or overnight. Cutting to squares. Garnish every square with half strawberry
Enjoy !
