Strawberry Cream Cake

My husband and I went to a potluck a few weeks ago, so as usual, I volunteered to make dessert.  This recipe turned out to be a nice summer treat, and it makes for a lovely presentation.

STRAWBERRY CREAM CAKE

FOR THE CAKE:  I used this recipe: http://hannahinthekitchen.blogspot.com/2009/07/yellow-bundt-pound-cake.html.  The only changes I made were to bake the cake in a tube pan, and then cut the cake into three layers after it had cooled completely.

INGREDIENTS - CAKE
1 Yellow Bundt Pound Cake, cut into three layers

INGREDIENTS - FILLING
2 Quarts strawberries, hulled and cut in half length-wise
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream

DIRECTIONS:
1. Set the layers of cake and the hulled and cut strawberries aside.

2. For the cream filling:  In a large bowl, whip the cream cheese, sugar, vanilla, and salt together with an electric mixer on medium-high speed until light and fluffy, 1 to 2 minutes.  Reduce the mixer speed to low and gradually add the heave cream until combined. Increase the mixer speed to medium-high and whip until the mixture forms stiff peaks, about 2 to 3 minutes.

3. To assemble:  Place one of the cake layers on a platter. Arrange a ring of strawberry halves around the outside edge of the cake.  Fill in the rest of the layer with strawberry halves. Gently spread one-third of the cream filling (about 1 1/2 cups) over the top of the strawberries.  Repeat with the middle layer, layering cake, strawberries, and cream.  Place the final cake layer on top and spread with the remaining cream filling.  Arrange strawberries on top in a decorative pattern.

4. This is best served right away, but can be refrigerated for up to four hours.  Bring cake to room temperature before serving.