Creamy Custard Ice Cream Base

Homemade ice cream without the pain of manually churning!   You may use this base for almost all of your favorite ice creams. I use it for chocolate, banana, butter pecan, peach, rocky road, strawberry… I use it for almost … Continue reading

Seasonal Strawberry Cake

I don’t have a witty story about this recipe. Unlike many of the other recipes on this blog, this recipe was neither passed on to me by a dear grandmother nor is it one that I’ve had in my repertoire for a long time. One day this spring I wanted a strawberry cake so I developed this recipe. It’s not perfect by any means. I’ve made it twice; the first time I made it in a bunt pan and cooked it for an hour… let’s just say that the cake came out dense and heavy. The second time I made it in a sheet cake pan and the cake was moister and less heavy. The “frosting” was the only item that was deliciously ‘perfect’ both times. I hope you enjoy! I welcome your recommendations!

Strawberry Cake

Strawberry Cake

Ingredients for cake

1 cup (2 sticks) salted butter, softened
2 cups granulated sugar
1 cup strawberries pureed
1 cup strawberries sliced for garnish
2 large eggs, room temperature
2 teaspoons fresh lemon juice
2 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry-flavored gelatin
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
cooking spray for pan

Preheat oven to 350 degrees F.

Beat salted butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 or 6  minutes or until light and fluffy.

Add eggs, one at a time, beating until blended after each addition.

Stir  in lemon juice and vanilla.

In separate bowl stir together flour and strawberry gelatin power, baking soda, and salt.

Add flour mixture to butter mixture alternately with buttermilk (start with flour mixture and end by adding flour mixture).

Beat at low speed just until blended. Stir in strawberry puree.

Spray and lightly flour a 13- x 9-inch cake pan. Spread batter in prepared pan.

Bake at 350 degrees F for 30 to 40 minutes or until a wooden tooth pick inserted comes out clean. Cool in pan on a wire rack for 30 minutes. Cool completely. Spread “frosting” on top and sides of cake. See recipe for frosting below.

strawberry cake unbaked

Ingredients for strawberry “frosting”
  1 (8-oz.) package cream cheese, softened
  2/3 cup sugar, divided
  1 cup strawberries sliced for garnish
  1 tablespoon strawberry gelatin
  1 1/2 cups heavy cream
  3 tablespoons fresh lemon juice
Directions for strawberry cream cheese “frosting”
Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth.

Add powdered gelatin; beat until blended. Set aside.

Beat heavy cream and lemon juice at medium speed until foamy, increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of heavy cream mixture into cream cheese mixture; fold in remaining cream mixture. Use immediately or refrigerate. Garnish cake with sliced strawberries.