On Saturday I did a demo at the Mill City Museum featuring fresh strawberries. It was Ice Cream and Cake day at the Mill City Farmers' Market and they were focused on summer berries. The Museum is a sponser of the farmers' market and was promoting the same theme. The fresh strawberry season is pretty much over in Minnesota but we still had some sweet berries for the demo.
Here's the recipe for the Strawberry Whipped Cream Frosting that was part of the demo and used to top Basic Butter Cake from Baking Basics and Beyond.
Strawberry Whipped Cream Frosting
3 cups finely chopped strawberries
1 Tbsp. sugar
1 Tbsp. framboise, optional
1 (8-ounce) package cream cheese, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla
2 cups whipping cream
Mix the strawberries with the sugar and framboise in a medium bowl and let stand 15 minutes. Beat the cream cheese, powdered sugar and vanilla in large mixer bowl until smooth. Scrape down the sides of the bowl. Gradually beat in the whipping cream on low. Beat with whisk attachment on high until soft peaks form. Beat in strawberries.
Spread the frosting on top and sides of cake. Chill at least 2 hours before serving. Store in the refrigerator.