2 cups sugar
2 1/2 cups all purpose flour
1 cup milk
3/4 vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla
2 tablespoons strawberry extract
1 quart fresh strawberries
1/2 cup strawberry jam
1 pint heavy cream
1/4 cup white sugar
1 1/2 tablespoons strawberry extract
Preheat oven to 350 degrees. Grease a loaf pan with cooking spray and set aside.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened. Add flour, milk, vegetable oil, baking powder, vanilla and strawberry extracts. Beat for one minute or until smooth. Pour into loaf pan. Bake for 40-45 minutes or until a toothpick comes out clean.
Remove the stems of the strawberries and slice them. Put in a large bowl and mix with strawberry jam. Put in refrigerator until ready to serve. It will make a strawberry syrup and the strawberries will soften slightly.
In a large, cold bowl, beat the heavy cream with an electric mixer. After about 5 minutes, sprinkle in the sugar slowly while beating. Continue to beat until it becomes very thick and forms soft peaks on your beater. Pour in the strawberry extract and beat for another minute. If desired, you can pour into a piping bag or into a ziploc bag. Place in refrigerator until ready to use.
You can also just make a layer cake by making 2 8-inch rounds of cake. Put all of the strawberries in between the two cakes. Frost the entire outside with the whipped cream.
Chill for about an hour. Serve and enjoy!
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