Since I was a kid I have always loved the ice cream that came with three flavors in one carton- chocolate, vanilla, and strawberry. So…. with that yummy combo in mind I set to work creating another low carb cake with those same great flavors.
I used one layer of the Cinnamon Chocolate Cake, and one layer of the basic yellow cake in my recipe book.
The icing is made with the basic whipped cream frosting( the 2 1/2 cups of cream version) I have shared with you before, only this time I added about 1 1/2 tsps of SF strawberry jello mix to give it a beautiful color and a pleasant strawberry flavor. I used 2/3 cup Splenda, but you can add as much or as little as you like. Mine was not a bit to sweet.
The strawberry filling was made by washing and cutting up about 2 cups of fresh strawberries, adding some Splenda (about 1/2 cup) and set them aside for a while at room temp to make a bit of juice. Once that happened, I used my hand blender to mash up a bit of them-NOT ALL. Next, I stirred in 1 1/4 tsp of Guar Gum, then put them in the microwave for about 3 minutes. The cooking process simulated making jam. My thought was that they would hold up longer. We’ll see.
After removing the berries , I let them cool in the refrigerator until they were thickened .
As before with my other cakes, I sandwiched the thickened berry filling between two layers of the whipped cream frosting. If you notice, I also used my decorator tip to make ring of shells around the top of the cake edge to help hold the remainder of the berries in place.
We just tested the product and found it definitely eatable. 🙂
*Just a note to let you know that I found that using a bit more baking powder in the basic yellow cake doesn’t hurt a bit. This time I used 1 tablespoon for the single layer. I will update the recipe book accordingly.