I love America’s Test Kitchen. I was watching an expisode awhile ago where they made a modified chiffon cake layered with fresh strawberries and a kind of strawberry filling. Cut to a few weeks before Easter when I saw the recipe in “Cook’s Country.”
It is a bit of a cross between a chiffon and a pound cake. The whipping cream is mixed with a little cream cheese to give it body. The strawberry filling, made of macerated strawberries mixed with the reduced juice (simmered with a little cherry Pucker), is held in with a very appealing row of cut strawberries.
And lo, my contribution to Easter dinner:
Strawberry Cream Cake
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