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Strawberries & Cream Fridge Cake Recipe

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This recipe for Strawberries & Cream Fridge Cake is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint fresh strawberries, sliced
1 Tbsp plain gelatin granules (Knox)
1/4 cup cold water
1 pint whipping cream
1/4 cup sugar
2 dozen lady fingers
Directions:
Directions:
1. Wash, drain and slice berries. Set aside
2. Soak gelatin in very cold water to bloom.
3. Whip cream, beating in 1/4 cup sugar gradually, until soft peaks form.
4. Heat bloomed gelatin in microwave (at 50% power) in 30 second increments until liquified–should be hot, but not too hot to touch.
5. Add hot liquid gelatin all at once to whipped cream in mixer bowl and beat at medium speed with cream to smooth consistency.
6. Line a loaf pan with waxed paper, lengthwise and widthwise, leaving excess waxed paper hanging over the edges of the pan. Line bottom of pan with lady fingers, (sugar side down, if using sugared lady fingers.)
7. Spread a layer of whipped cream over the lady fingers. Over this, press sliced strawberries in rows to cover.
8. Spread whipped cream over strawberries, then another layer of lady fingers. Add another layer of cream, and more lady fingers to cover. If you are out of space in the pan at this point, fold waxed paper ends from the sheets you layered into pan at the start. Cover with plastic wrap. Chill overnight.
9. To unmold, remove plastic wrap. Grasp ends of waxed paper and lift dessert out of pan. Invert onto cake plate and remove waxed paper. Serves 8.
Personal Notes:
Personal Notes:
This recipe is from sometime in the 1940's. Nice take on the refrigerator cake.

 

 

 

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