The whirlwind that was Lucy's birthday is over. The cake was awesome. I used a pound cake base and layered it with crushed, sweetened strawberries and stabilized whip cream.
1 1/2 t. real vanilla
2/3 c. heavy whipping cream
scant 1/2 t. baking powder
1/4 t. salt
2 c. flour
2 c. sugar
1 1/3 sticks of butter (not cups!)
Cream the butter with the sugar. Beat in eggs and vanilla. In a separate bowl mix the dry ingrediants. Alternatively add dry ingrediants and whipping cream to the butter batter. Pour into two 9 inch round pans. Bake in a 350 degree oven for 30 to 35 minutes.
One large bag of frozen strawberries
1 box of fresh strawberries
sugar to taste
1 1/2 c. heavy whipping cream
3 T. powdered sugar
3 T. wilton's piping gel (in cake decorating section of store)
3/4 t. vanilla
Take out the amount of fresh strawberries you will need to make a circle around the top of the cake. Mash the rest of the strawberries and add sugar until they are sweet. Whip the cream until peaks form. Then beat in the sugar, piping gel and vanilla. The whip cream should be stiff enough to hold its shape as frosting.
Cut the rounded tops off the cakes. On a plate, put the first layer down with the cut side up. Spread strawberries and juice over the top. Spread whipped cream on top of the strawberries. Put the next cake layer on top with the cut side up. (So the strawberries will soak into the cake). Cover it with strawberries and whipped cream. Spread remaining whipped cream around the sides of the cake. Top with strawberries in a circle.
We also had homemade Cafe Del Rio cheese dip. The million dollar dip. It may be cheaper to buy this from Cafe Del Rio. The cheese alone was $13. It's really good, if you haven't had it before.
Cafe Del Rio Cheese Dip
2 1/2 pounds of white American cheese, cubed
1/2 c. jalepenos
a small carton of 1/2 and 1/2
a small carton of heavy whipping cream
a small box of frozen spinach
Thaw the spinach and drain it really well. Mix everything else in a crock pot until melted and combined. Serve with tortilla chips.