Recipe for cooking Strawberry Banana Cream Cake
Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes
Strawberry Banana Cream Cake1 store-bought angel food cake
2 c. cream
1 to 2 Tbsp. sugar
1 c. sour cream
2 pt. fresh strawberries (or
1 (16 ounce) bag frozen berries, defrosted
1 to 2 bananas, diced sm. In a cold bowl with cold beaters, whip cream and sugar to stiff peaks, then fold in sour cream. Using a long, serrated knife, split cake into four layers horizontally. To 1 c. whipped cream/sour cream mixture, add 1/2 c. diced strawberries and 1/2 c. diced bananas. Fill and frost layers. Use remaining whipped cream/sour cream mixture to frost outside of the entire cake. Garnish with leftover strawberries and bananas. Chill at least 4 hours. You may have to touch up frosted areas as cake firms. At serving, press more bananas around bottom edge of the cake. Makes approximately 8 to 10 servings.
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