STRAWBERRY CREAM CAKE

Cake:
3 cups		All Purpose Flour	
1 tbsp		 baking powder 	   	
1 tsp		  baking soda         
1/2 tsp		salt                	
1/2 cup	       each butter and shortening, softened	
1 1/2 c 	granulated sugar  	 
3   		   eggs                   	    
1 tbsp	        grated orange rind 	 
2 cups	       pureed unsweetened strawberries, fresh or thawed
1/2 cup	       plain yogurt	

-In bowl, combine flour, baking powder, baking soda, salt.
-In separate bowl, using electric mixer, beat butter, shortening and sugar until fluffy.
-Beat in eggs 1 at a time. Add orange rind.  Fold in strawberries and yogurt.
-Gradually pour flour mixture into creamed mixture until well combined.
-Spoon butter into greased 9-in (3L) tube pan.  Bake in 350F (180C) oven  60-70 minutes or until toothpick inserted comes out clean.  
-Let stand in pan on wire rack until completely cool.	

Whipped Cream Topping:
2 cups		whipping cream
1/4 cup		icing sugar		
1 tsp		  vanilla		

-Whip cream, gradually beating in icing sugar and vanilla.
-Cover cake with frosting.
-Spread over top of cake or individual servings.
-If desired, garnish with strawberries.
 Ths recipe is from www.hortns.com Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE