For years my family has gone to a tiny bakery called Mazzetti's for our favorite cake: chocolate with layers of strawberries and bananas with whipped cream frosting. To be honest, I don't really like cake... but I love this cake. When I was in Oxford I tried to make it for the first time in for my friend Hiyabel's birthday and since its success I always anticipate birthdays in the event that someone will request this.
My dear, beautiful mother's birthday was last week so I made the cake for our family get together. Not to toot my own horn... but with the cake, on my own handmade cake stand, with the strawberries and whipped cream just perfect... I was one proud baker.
strawberry & banana whipped cream cake
1 box of chocolate cake (or one scratch recipe)
2 pound-container of strawberries
1 teaspoon lemon juice
1 pint heavy whipping cream
1/2 to 1 cup powdered sugar
Place a metal mixing bowl in the freezer (the one you'll use to make your whipped cream). Make chocolate cake in two 8" or 9" cake rounds according to recipe. Once finished, remove from pans and place in the freezer for 30-40 minutes, or until cake is completely cool. In the mean time, mix half of the heavy whipping cream with 1/2 cup of sugar in your metal bowl and whisk at high speed until there are stiff peaks. Set in fridge.
Chop up bananas and place in a bowl. Reserve 6 or 7 strawberries that you think are the prettiest (these will be used for decoration). Slice the rest into quarters. Mix with bananas and lemon juice. Slowly fold in whipping cream with fruit until you get an even ratio. Make more whipped cream again. Place a layer of fruit onto one cake round and then place the other round on top. Frost the cake with the remaining cream and decorate however you'd like to (I chopped up chocolate chips and threw them along the side). Refrigerate until serving. Enjoy!*
*Try to make and consume the cake in the same day... the whipped cream doesn't hold as well because it's so light and fluffy!