Danish Heirloom Layer Cake
(from cokerlj’s recipe box)
Reminds me of a strawberry shortcake, especially those little round cakes you buy at the store.
Source: Facebook
Categories: Cakes
Ingredients
- 1/2 cup vanilla yogurt
- 1/2 cup sour cream
- 1 cup sugar
- pinch salt
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups flour
- 1 teaspoon vanilla
- -
- Filling & Frosting:
- **1 pint whipping cream, whipped and sweetened with 1 tablespoon confectioners sugar per cup of cream
- 1-2 pounds sliced slightly sweetened strawberried or fruit of choice
Directions
-
**NOTE: My concern was the whipped cream…would it separate on cake…needed a stabilizer. Found out that you needed 1 tablespoon confectioners sugar per cup of whipping cream to help stabalize your whipped cream. Other concern was regarding the strawberries in the filling. Anytime cut strawberries and sugar come in contact with each other the strawberries make lots of juice. I followed recipe and there was no problem with any of my concerns!
-
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.
-
Grease or spray 3, 9 inch layer pans and divide batter evenly between pans. (The batter will seem skimpy…but spread as evenly as you can with a spatula in each pan. Layers will rise on baking.)
-
Bake at 350 degrees for only 10 to 12 minutes, until very light brown.
-
Cool on racks…and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.
-
IMPORTANT: Do NOT over bake! If not using immediately, put wax paper between layers, cover with plastic and refrigerate or freeze until ready to assemble cake.
-
Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice, then 1/3 sweetened whipped cream and 1/2 berries. Last layer…just sweetened whipped cream.
-
Decorate with berries.