Recipe #89: Strawberry Peach Pie

Strawberry Peach Pie

From Sunset Magazine

* 6 cups strawberries
* 1 package (8 oz.) cream cheese
* 1 cup sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla
* 1 baked 9-inch pastry shell
* 3 tablespoons cornstarch
* 2 tablespoons lemon juice
* 1 ripe peach (about 8 oz.)


Hull berries; rinse and drain. Set aside 4 cups of the prettiest berries to drain dry on towels.

Beat cream cheese with 1/4 cup sugar, milk, and vanilla until smooth. Spread cheese mixture evenly over bottom of pastry shell.

In a blender or food processor, smoothly purée remaining berries with 1/2 cup water.

In a 1- to 2-quart pan, mix cornstarch and remaining 3/4 cup sugar. Add berry purée and stir over high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.

Peel and thinly slice peach, arranging slices on cheese filling. Set whole strawberries, tips up, on peaches. Spoon hot berry glaze over fruit to cover completely.

Chill pie until glaze is cool and set, at least 1 hour. If making ahead, cover when cold and chill up to 1 day. Cut into wedges.

Recipe #87: Flag Cake

Flag Cake
From Food Network's Barefoot Contessa

* 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
* 3 cups sugar
* 6 extra-large eggs at room temperature
* 1 cup sour cream at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 3 cups flour
* 1/3 cup cornstarch
* 1 teaspoon kosher salt
* 1 teaspoon baking soda

For the icing:
* 1 pound (4 sticks) unsalted butter at room temperature
* 1 1/2 pounds cream cheese at room temperature
* 1 pound confectioners' sugar, sifted
* 1 1/2 teaspoons pure vanilla extract

To assemble:
* 2 half-pints blueberries
* 3 half-pints raspberries


Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Recipe #79: Fudge Spoon Pie

Another recipe suggested by Becky! This recipe is very easy but still worthy of entertaining. It is especially good with vanilla ice cream.

Fudge Spoon Pie
From Recipezaar

* 1/2 cup butter
* 1 ounce unsweetened chocolate
* 1 cup sugar
* 1/2 cup flour
* 1 teaspoon vanilla extract
* 2 eggs

Preheat oven to 325 degrees.

Melt butter and chocolate; stir constantly to keep from burning and remove from heat when smooth and melted.

Add sugar, then flour, vanilla and eggs.

Pour into a greased 8x8 pan.
Bake for 22 minutes (do not overbake- this dessert is designed to be rich and gooey, so testing it with a toothpick will not work.) Spoon into a bowl, cover with ice cream or whipped cream and enjoy!

Recipe #78: Old Time Vanilla Ice Cream

Old Time Vanilla Ice Cream
From Food Network’s Emeril Lagasse

* 2 cups heavy cream
* 2 cups whole milk
* 3/4 cup sugar
* 2 teaspoons vanilla
* Pinch salt
* Good quality chocolate, for garnish

Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.

Recipe #59: White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
from Bon Appetit Magazine via Epicurious.com

18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Recipe #53: Chocolate Cake with Chocolate Frosting

Chocolate Cake
from Gourmet Magazine via Food Network

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease 3 (9-inch) round cake pans and line each bottom with a round of waxed paper. Grease paper and dust pans with flour, knocking out excess flour.

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk and vanilla.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition.

Into another bowl or on parchment paper, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition.

Divide batter among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, 20 to 25 minutes, or until a tester comes out clean and layers begin to pull away from sides of pans.

Cool layers in pans on racks 10 minutes and turn out onto racks to cool completely. Cake layers may be made ahead and kept, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 week.

Chocolate Butter Frosting
from the Better Homes and Gardens' New Cookbook

6 tablespoons of butter
4.5 cups of sifted powdered sugar
¼ cup of milk
1.5 teaspoons of vanilla
¼ cup of unsweetened cocoa powder

In a small mixer bowl beat butter until light and fluffy. Gradually add about half of the powdered sugar and all of the cocoa, beating well. Beat in the milk and the vanilla. Gradually beat in remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency.

Recipe #51: German Chocolate Cake

German Sweet Chocolate Cake
from A Taste of Georgia published by the Newnan Junior League

4 ounces of German chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten

Heat the oven at 350 degrees. Melt chocolate in boiling water; let cool. Cream butter and sugar, add egg yolks, vanilla extract, and chocolate, beating well after each addition. Add flour with soda sifted in, alternately with buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8 or 9-inch cake pans. Bake at 350 degrees for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing.


Coconut Pecan Icing

1 cup evaporated milk
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 1/3 cups coconut
1 cup pecans, chopped

Cook milk, sugar, egg yolks, and vanilla extract until thickened. Add coconut and pecans. Cool, then beat until it is of spreading consistency. Makes 2 ½ cups, enough for a 3-layer cake.

Flank Steak, Broccoli Puree (Recipe #39), Roasted Brussels Sprouts (Recipe #40), and Cookie Cake (Recipe #41)

Pres is grilling flank steak, and I am making sides and a dessert. We have not eaten dinner yet, but I have tasted both veggies. I really liked both of them. I think both of the sides could be regular recipes.

Broccoli Puree
from Food Network's Giada DeLaurentiis

1 large russet potato, peeled and cut into 1-inch chunks
1 pound broccoli florets
1/2 cup chicken broth
4 ounces cream cheese
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.

Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.

Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.



Roasted Brussels Sprouts
from Food Network's Ina Garten

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.


Cookie Cake
from Food Network's Emeril Lagasse

2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
Confectioners' sugar, for garnish
Sweetened cocoa, for garnish
Sweetened whipped cream, accompaniment


Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

Meatloaf #2 (Recipe #28), Mashed Potatoes (Recipe #13 from May), and Peach Cobbler (Recipe #29)

Meatloaf #2
from Food Network's Alton Brown

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey


Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.


Double Crusted Peach Cobbler
from Stephanie March (wife of Bobby Flay and former Law and Order SVU ADA Alexandra Cabot) via Food Network

2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream

Crust:
Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.

Filling:
Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.

Preheat oven to 375 degrees F.

Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

Recipe #24: Carrot Cake Cupcakes

I tried this recipe about a month ago but did not post it. I ended up making a cake, instead of cupcakes, because I could not find our muffin pan at the time (we were in the midst of reorganizing). I cooked it for much longer than the recipe recommended, because the middle would not cook. Then I turned the temperature up a little and it finished cooking after about 10 minutes. I did not expect the cake to taste good because of the timing problems that I had, but it was delicious.

Carrot Cake Cupcakes
from the Barefoot Contessa of Food Network

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

Preheat the oven to 350 degrees F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

Recipe #18: Coconut Cake

Coconut Cake
from Food Network's Barefoot Contessa

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Recipe #15: Flourless Chocolate Cake

Flourless Chocolate Cake
from Food Network's Emerial Lagasse

1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Recipe #1: Strawberry Cake

I somehow talked Pres into getting a whole flat of Louisiana strawberries today at the produce market. To use of some of them, I'm making a strawberry cake. I could not find a recipe that I liked, so, against my better judgment, I am combining two recipes. The first is a recipe for yellow cake (modified from a white cake recipe) and the second is the frosting.

Classic White Cake
from Gourmet Magazine via the Food Network

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.

Icing

2 (8 ounce) packages cream
cheese, at room temperature
1/2 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream

In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.

Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.