35 Exotic Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream family's new favorite!

Once you understand the basics of cooking, it can be such a freeing and rewarding experience to produce a just scrumptious meal or baked thing. The smells in your house as well as the faces of the people that you share it with are priceless. We hope this Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream recipe will certainly offer you some concept for you to end up being an amazing cook.

Use CAKE.
You need to prepare cake flour.
Prepare granulated sugar, divided use.
You need to prepare baking powder.
You need to prepare salt.
Use canola oil.
Use large egg yolks.
You need large egg whites, at room temperate.
Use cream of tarter.
Use vanilla extract.
Provide strawberry puree, recipe below.
You need STRAWBERRY PUREE,MAKES ENOUGH FOR CAKE AND STRAWBERRY WHIPPED CREAM FROSTING.
You need to prepare hulled sliced fresh Strawberrys.
You need granulated sugar.
You need fresh lemon juice.
You need CHOCOLATE WHIPPED CREAM FILLING.
You need to prepare heavy whipping cream.
You need semi sweet chocolate, chopped.
You need to prepare STRAWBERRY WHIPPED CREAM FROSTING.
You need cold heavy whipping cream.
You need to prepare cold strawberry puree.
You need to prepare confectioners sugar.
Provide vanilla extract.
Prepare GARNISH.
Provide recipe chocolate covered Strawberrys, recipe attached in direction step #19.
You need to prepare red colored sparkle sugar or sprinkles.
Use dark chocolate shavings.

Short Tips:

MAKE STRAWBERRY PUREE.
Combine Strawberrys, sugar and lemon in a saucepan, cook over medium heat until juicy and soft, stirring often.about 10 minutes.
Cool 5 minutes then puree in food processor or blender until smooth, refrigerate until cool.
Preheat oven to 350. Spray 3 – 8 inch cake pans with non stick spray, line bottoms with parchment paper lightly spray parchment paper with non stick spray.
Whisk flour, baking powder and salt in a bowl.
In another bowl whisk egg yolks, 1 cup of the sugar, vanilla and 1/3 cup of the strawberry puree until smooth. Add flour mixture and whisk until.well blended.
In a large bowl.beat egg whites with cream of tarter until.foamy, add remaining 1/4 cup sugar slowly and beat just until it forms stiff peaks.
Fold 1/3 of egg white mixture into egg yolk batter mixture, add remaining in 2 more additions being careful not to deflate but combining completely.
Pour into prepared pans. Bake 13 to 18 minutes until a toothpick comes out clean. Cool in pans 15 minutes then turn out to cool completely on wire racks.
MAKE CHOCOLATE WHIPPED CREAM.FILLING.
Have cnopped chocolate in bowl. Heat cream to a simmer either in microwave or on stovetop. Pour cream.over chocolate, let sit 1 minute then stir until.smooth. Refrigerate uncovered until cold.
When ready to fill cake whip cold chocolate cream until fluffy.
MAKE STRAWBERRY WHIPPED CREAM FROSTING.
Whip cold cream until soft peaks, add confectioners sugar, 1/3 cup strawberry puree and vanilla.Beat just until light and fluffy.
ASSEMBLE CAKE.
Place 1 cake layer bottom side up on serving plate.
Cover layer with 1/2 of chocolate filling, top with second layer of cake, bottom up and cover with remaing chocolate filling. Top with third layer, also bottom of cake facing up.
Frost entire cake with the strawberry whipped cream frosting.
Garnish with chocolate covered Strawberrys, recipe attached below, sparkle sugar, and chocolate shavings https://cookpad.com/us/recipes/348550-white-and-dark-chocolate-covered-strawberries.

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