Slice enough
of the strawberries to measure 2 cups (500ml). Put them into saucepan
and add 1 cup (250ml) water. Bring to a boil, turn down heat and simmer
3 minutes or until berries are tender. Mash or blend until mixture is
smooth. Return to saucepan. Add a few drops of food coloring if desired
to make the filling a good bright red. Set over high heat and bring to a
boil. Blend sugar, cornstarch and 1/2 cup (125ml) water until smooth.
Gradually add to boiling mixture and stir constantly until thickened and
smooth. Turn down heat and continue cooking and stirring 1 minute.
Remove from heat, cover with waxed paper and cool to room temperature.
Slice half of remaining berries into thickened berry mixture.
Cut each cake layer in half crosswire to
make 4 thin layers. Spread 1 layer with about 1/4 of the strawberry
mixture, add a second cake layer and another thin layer of strawberry
mixture. Repeat once more. Top with remaining cake layer. Ice whole
outside of cake with
Boiled Icing,
building it up around the sides and leaving a hollow in the center on top.
Fill hollow with any remaining strawberry filling and cover filling
completely with whole berries. Chill until serving time. (Cake should be
served the day it is made). Garnish serving plate with more whole berries
if desired.
