ISO: Asian Strawberry Cake

Does anyone know how to make the expensive strawberry cakes, sold at the Asian bakeries? They are usually 2 layer white cakes, with sliced fresh strawberries in between the layers, & decorating the top, and the icing is white, light, creamy, & barely sweet. (this is for AFTER my new year;'s res to lose weight....!)

Sorry no recipe here, but bumping up to the top.

I would recommend making any white cake recipe with cake flour to ensure it has a velvety and light crumb, then simply filling with stabilized whipped cream with sliced strawberries. Should be similar.

Strawberry Layer Cake

1 cup light cream
1/2 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
4 eggs
1 3/4 cups flour
3 tsp. baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
2 cups heavy cream
1/2 cup strawberry jam
1 pint fresh sliced strawberries

Preheat oven to 350°F. Grease a 9-inch springform pan.

Heat cream and butter until butter melts. In a medium bowl beat sugar, vanilla and eggs until light and fluffy. Combine flour, baking powder and salt. Add dry ingredients to egg mixture alternately with cream/butter mixture, beating well after each addition.

Pour batter pan and bake for 50-60 minutes or until cake tester comes out clean. Cool 10 minutes in pan, then remove from pan and cool on wire rack completely.tely. Cut cake into three even layers.

Whip the cream with the powdered sugar until until thick. Place 1 cake layer on a serving platter. Spread with 1/4 cup of the jam, 1/3 of the whipped cream, and 1/3 of the strawberries. Place second cake layer on top, spread with 1/4 cup of the jam, 1/2 of the remaining whipped cream and 1/2 of the remaining whipped cream. Place third cake layer on top and garnish with remaining cream and strawberries.

http://bakingbits.com/Recipes/cake/strawberry_cake.shtml