vegetable cooking spray
                        white cake -- see recipe
                        ***BUTTERCREAM***
   6      tablespoons   butter -- softened (no
                        -- substitutions)
   2      cups          confectioners' sugar
   3      tablespoons   heavy or whipping cream
   1      cup           finely chopped fresh strawberries
     1/2  teaspoon      vanilla extract
                        ******
     1/3  cup           strawberry jelly -- melted
   2      cups          heavy or whipping cream
     1/4  cup           confectioners' sugar
                        sliced strawberries -- for garnigh
                        blueberries -- for garnish
                        mint sprigs -- for garnish
1.  Heat oven to 350C8F.  Line a 15 1/2x10 1/2-inch jelly-roll pan with
foil; lig
htly coat foil with vegetable cooking spray.
2.  Make batter for one recipe White Cake.  Spread batter evenly in
prepared pa
n.  Bake 20 minutes, until toothpick inserted in center comes out clean.
3.  Cool cake in pan on large wire rack 10 minutes; invert cake onto rack. 
Rem
ove pan and foil; cool completely.  Repeat process with another recipe
White Ca
ke.  (Can be made ahead.  Cover and freeze cakes up to 1 month.  Thaw at
room t
emperature 30 minutes.)
4.  Make buttercream: Beat butter in large mixer bowl until smooth.  Add
confec
tioners' sugar, heavy cream and vanilla; beat until light and fluffy. 
Makes 1 
1/3 cups.  Stir in chopped strawberries.
5.  Place 1 cake layer on large platter; tuck four strips of wax paper
undernea
th cake.  Brush top of cake with melted jelly.	Spread buttercream over
jelly; 
top with second cake layer.
6.  Beat cream and confectioners' sugar in mixer bowl at medium-high speed
to s
tiff peaks.  Spread over top and sides of cake.  Remove wax-paper strips. 
Garn
ish cake with sliced strawberries, blueberries and mint sprigs, if desired.
 Re
frigerate up to 2 hours before serving.  Makes 24 servings.
You'll need to make and bake our White Cake recipe twice to create this
gloriou
s spring dessert that's filled with fresh strawberries and frosted with
whipped
 cream.
Prep time: 1 1/2 hours plus cooling and chilling Baking time: 20 minutes
per ca
ke Degree of difficulty: moderate Microwave Can be frozen up to 1 month
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