Strawberry Gingercake

13 ingredients
7 steps

Ingredients

  • 1/2 cup butter or 1/2 cup margarine, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons ground ginger
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 pints fresh strawberries, stemmed and halved
  • GINGERCREAM
  • 1 cup whipping cream
  • 1 teaspoon sugar
  • 1 teaspoon ground ginger

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended.
  3. 3
    Add ginger and eggs; beat well.
  4. 4
    Beat in combined dry ingredients alternately with water.
  5. 5
    Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely.
  6. 6
    Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form.
  7. 7
    To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.

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