Looks a bit like a bloated muffin. This is what happens when one uses pie plates in lieu of the cake pans I don't actually own. I seldom take the time to do layered cakes, but for an occasion like this, I wish I'd had the right pans. Bet it gets eaten though...
Cake Ingredients:
1 cup butter, softened
1 1/4-1 1/2 cups sugar [mostly depending on sweetness of strawberries used]
3 eggs
2 teaspoons vanilla [or strawberry] extract
1 cup crushed/pureed fresh strawberries
1/4 cup sour cream**after making this, I think I would consider this optional next time**
2.5 cups cake flour
3 tsp baking powder
1 teaspoon baking soda
Strawberry Cream Cheese Frosting:
1/4 cup butter-softened [or margarine]
1 8oz package cream cheese-softened [reduced fat]
1/4 cup pureed fresh strawberries
1 teaspoon vanilla extract
3 cups confectioners sugar
**Methinks this needs to be refrigerated or something after it is put together— I've added 5 cups of powdered sugar so far and mine is still thin like catsup.** tastes awesome though... In its defense I should mention I got carried away with the amount of pureed strawberries and probably ended up adding more like 1/2 cup.
How to make it
Preheat oven to 350 degrees
Grease and flour 2 8 or 9" cake pans.
In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.
Add vanilla extract, pureed strawberries,and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, baking soda.
Gradually add to butter mixture, beating until combined. Beat in eggs one at a time.
Pour batter evenly into prepared pans.
Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes then turn out onto wire racks.
Cool completely.
Frosting:
*In a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth.
*Add pureed strawberries and extract, beat until combined.
*Gradually beat in confectioners' sugar until smooth.
*Frost cake.
1 cup butter, softened
1 1/4-1 1/2 cups sugar [mostly depending on sweetness of strawberries used]
3 eggs
2 teaspoons vanilla [or strawberry] extract
1 cup crushed/pureed fresh strawberries
1/4 cup sour cream**after making this, I think I would consider this optional next time**
2.5 cups cake flour
3 tsp baking powder
1 teaspoon baking soda
Strawberry Cream Cheese Frosting:
1/4 cup butter-softened [or margarine]
1 8oz package cream cheese-softened [reduced fat]
1/4 cup pureed fresh strawberries
1 teaspoon vanilla extract
3 cups confectioners sugar
**Methinks this needs to be refrigerated or something after it is put together— I've added 5 cups of powdered sugar so far and mine is still thin like catsup.** tastes awesome though... In its defense I should mention I got carried away with the amount of pureed strawberries and probably ended up adding more like 1/2 cup.
How to make it
Preheat oven to 350 degrees
Grease and flour 2 8 or 9" cake pans.
In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.
Add vanilla extract, pureed strawberries,and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, baking soda.
Gradually add to butter mixture, beating until combined. Beat in eggs one at a time.
Pour batter evenly into prepared pans.
Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes then turn out onto wire racks.
Cool completely.
Frosting:
*In a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth.
*Add pureed strawberries and extract, beat until combined.
*Gradually beat in confectioners' sugar until smooth.
*Frost cake.
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| Word of WARNING: this turns out a weird brownish pink without the jellos and artificial dyes, but SOOO delicious! |
Garnish with fresh sliced strawberries if desired.
