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    You are in: Home / Recipes / Strawberry Cream Cake - America's Test Kitchen Recipe
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    Strawberry Cream Cake - America's Test Kitchen

    Average Rating:

    3 Total Reviews

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    • on July 30, 2012

      This cake is amazing!! It's my favorite! Though, I leave out the Kirsch.
      I entered it this past weekend for a bake-off and won the $100 prize!
      I use the creamy frosting recipe for lots of other things as well.
      It always gets comments and requests for the recipe.

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    • on May 01, 2012

      Fantastic cake. Blew everyone away at the birthday party. And it was fun to make. In fact, a lady has posted step-by-step photos on the internet, which helped. We baked the cake the day before, wrapped it in plastic, and kept it in the fridge overnight. It isn't dry, but it is firm enough to cut in three layers without falling apart. I used toothpicks as a guide when slicing the cake in layers, and a large pancake flipper to transfer the layers. I didn't use the stand mixer for the cake part -- it is easy enough to do by hand. But I did use it for the cream. The cream is WONDERFUL -- a real revelation. The finished cake did stay in the fridge a few hours before serving, but it didn't get soggy. The layers separated a bit once cut, but the ensemble was so delicious that no one complained.

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    • on March 28, 2011

      I've seen and heard about this cake, and it is spectacular!!! Can't wait to make. Thank you for posting. :D Becky

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    Nutritional Facts for Strawberry Cream Cake - America's Test Kitchen

    Serving Size: 1 (251 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 711.7
    Calories from Fat 394
    Total Fat 43.8 g
    Saturated Fat 25.6 g
    Cholesterol 251.9 mg
    Sodium 353.4 mg
    Total Carbohydrate 72.6 g
    Dietary Fiber 2.6 g
    Sugars 50.6 g
    Protein 9.4 g

    The following items or measurements are not included:


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