Strawberry Gingercake

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended.
  • Add ginger and eggs; beat well.
  • Beat in combined dry ingredients alternately with water.
  • Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely.
  • Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form.
  • To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.
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