Saturday, June 13, 2009

Yummy Strawberry Cake

I love summer time for the abundance of fresh berries, particularly strawberries. So, I thought I would share this recipe for Strawberry Cake that I just made. It's my twist on a recipe I found online, and I hope you enjoy it. F.Y.I., this is definitely not photography related, so if you're looking for that--check out my categories at the top of the page.

And, if you do try this recipe, let me know how it came out for you and if you did anything different.

Let's start with our ingredients. Exact measurements will be listed at the end of the blog.

Here are the "wet" ingredients:

And the dry ones (that's sugar in the cups):

Preheat your oven to 350 degrees, and spray and flour two round 9-inch baking pans.

Cream your butter, sugar, and gelatin until light and fluffy.

Separate the yolks from the egg whites, and set the egg whites aside.

Beat the egg yolks into the butter mixture.

Meanwhile, sift your cake flour BEFORE measuring.

Measure your flour, and combine the flour and baking powder.

Measure out your milk and cream (I used a half a cup of each because I didn't have any whole milk).

Alternate adding the flour mixture and the milk to the batter on medium speed.

It should look something like then when it's well mixed.

Wash and prepare the strawberries by chopping off the stems.

Puree them in a food processor.

Beat the egg whites until soft peaks form.

Now, fold the egg whites and the strawberry puree into the batter.

Pour the batter into the cake pans and place into the oven.

Now you can prepare the frosting and filling.

Beat the heavy cream until stiff peaks form.

In a large bowl, combine the sugar, cream cheese, salt, and vanilla.
(sorry--I forgot a photo of this!)

Check on the cakes (20-25 minutes), and if a toothpick inserted into the middle comes out clean, take them out. Let cool in the pan before placing them on a rack.

Fold the whipped cream into the cream cheese mixture.

Cool cakes on a rack, leveling them if necessary.

Mix the remaining strawberry puree and cornstarch; bring to boil over medium heat, then remove from heat and cool, continuing to stir.

Once the puree has cooled, spread it between the cake layers.

Then frost the cake with the frosting, starting at the top and working your way around the cake.

I added some sliced strawberries to the top as a little detail. That way people will know what kind of cake it is, too.

And viola!

Ingredients for Cake:
1 and 1/2 C. Sugar
1 (3 oz.) package of strawberry gelatin
1 C. Butter, softened
4 Eggs (separated)
2 and 3/4 C. Cake Flour (sifted)
2 and 1/2 t. Baking Powder
1 C. Whole milk (or half skim and cream)
1 t. Vanilla Extract
3/4 C. Strawberry puree

Ingredients for Frosting
1 (8 oz.) package cream cheese
1 C. Sugar
1/8 t. Salt
1 t. Vanilla Extract
1 and 1/2 C. Heavy Whipping Cream

Ingredients for Filling
3/4 C. Strawberry puree
2 T. Corn Starch
1/2 C. Sugar

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