Use your fingers or a spoon to hollow out the channel, leaving about 1" of cake "wall". Be careful not to cut through the bottom of the cake. To assemble: Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Place the strawberry mixture in the clean bowl of your mixer and pour in the cream, vanilla, and strawberry flavor. Remove the mixture from the microwave, and chill in the refrigerator for about 30 to 60 minutes, or until thickened. Stir together, then microwave for 1 minute. Place the mashed strawberries, sugar and gelatin in a microwave-safe bowl. While the cake is cooling and chilling, prepare the filling. Remove from the pan carefully, and place in the freezer for an additional 2 hours, to firm up before hollowing. Bake for 40 to 45 minutes, or until the top is golden brown and springs back when lightly touched.Ĭool the cake UPSIDE DOWN over a bottle (or using the pan's feet) for 2 hours, or until completely cool. Repeat with the rest of the flour/sugar mixture, in two more additions.
Add the vanilla and salt fold everything in gently, until no streaks of flour remain. Remove the bowl from the mixer and sift 1/3 of the flour/sugar mixture over the meringue.
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