I can't believe it is already going to be a year since I made this cake :) I know that is how long it takes me sometimes to get to post some recipes, not good but at least I get to it at some point :P I came across this recipe as I was looking for a cake to make for my son's birthday. He loves strawberries and the Mr is not a big fan of chocolate and this looked different enough so I gave it a shot.
I was very happy with the outcome. This is a great cake and very different from the usual cream filled birthday cakes. However I will not deny that it needed a good amount of work especially for the size I made it. So my only advise is to make this for a smaller size party or plan on spending some time if you want to make it for a bigger crowd.
I used the larger of these rectangular pans (resulted in a lot of cake enough for at least 20 people) and this link here for measurements.
Time: Preparation Time (45 min), Cooking Time ( 60-70 min)
Difficulty Level: Medium
Ingredients:
I ended up using almost 3 times the required ingredients for the cake and the icing. However, I ended up with lots more icing than needed. I suggest for the size of the pan I used, doubling the ingredients for the icing is sufficient, but use triple times the ingredients for the cake. Below measurements work for a 8 or 9 inch round pan that is 2 inches deep at least.
Cake
- 1 1/2 cups flour
- 3 tbsps cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 9 tbsps unsalted butter, softened
- 1 1/2 cup sugar
- 3 whole large eggs
- 1/2 cup sour cream, room temperature
- 1 tsp vanilla
Icing
- 1/2 pound cream cheese, room temperature
- 2 sticks unsalted butter
- 1 1/2 pound powdered sugar, sifted
- 1 tsp vanilla
- 1 pound strawberries
Method de Preparation:
Make the cake first, then work on the strawberry filling while the cake is in the oven baking and the icing when the strawberry filling is just sitting :)
- Sift together flour, salt, baking soda, and corn starch.
- Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
- Pour into greased and floured 8-inch or 9-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until the cake is no longer jiggly when you shake the sides. As soon as you can do remove from the cake pan after you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
- Remove the leaves from the strawberries and slice them in half from bottom to top or from top to bottom, it really does not matter :) Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. This gives your arms a great workout. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
- Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice cake in half through the middle.By now it should have cooled. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
- Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
- Leave plain OR garnish with strawberry halves.
- The cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, don't leave out and store in the fridge. For that reason make sure you have place in your refrigerator for the size of cake you are making.
- Like I said I had a lot of icing, so I used some food coloring and piped the sides and top of the cake with some decorations.
Source: Ma lady Ree here.
I can't believe it is already going to be a year since I made this cake :) I know that is how long it takes me sometimes to get to post some recipes, not good but at least I get to it at some point :P I came across this recipe as I was looking for a cake to make for my son's birthday. He loves strawberries and the Mr is not a big fan of chocolate and this looked different enough so I gave it a shot.
I was very happy with the outcome. This is a great cake and very different from the usual cream filled birthday cakes. However I will not deny that it needed a good amount of work especially for the size I made it. So my only advise is to make this for a smaller size party or plan on spending some time if you want to make it for a bigger crowd.
I used the larger of these rectangular pans (resulted in a lot of cake enough for at least 20 people) and this link here for measurements.
Time: Preparation Time (45 min), Cooking Time ( 60-70 min)
Difficulty Level: Medium
Ingredients:
I ended up using almost 3 times the required ingredients for the cake and the icing. However, I ended up with lots more icing than needed. I suggest for the size of the pan I used, doubling the ingredients for the icing is sufficient, but use triple times the ingredients for the cake. Below measurements work for a 8 or 9 inch round pan that is 2 inches deep at least.
Cake
- 1 1/2 cups flour
- 3 tbsps cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 9 tbsps unsalted butter, softened
- 1 1/2 cup sugar
- 3 whole large eggs
- 1/2 cup sour cream, room temperature
- 1 tsp vanilla
Icing
- 1/2 pound cream cheese, room temperature
- 2 sticks unsalted butter
- 1 1/2 pound powdered sugar, sifted
- 1 tsp vanilla
- 1 pound strawberries
Method de Preparation:
Make the cake first, then work on the strawberry filling while the cake is in the oven baking and the icing when the strawberry filling is just sitting :)
- Sift together flour, salt, baking soda, and corn starch.
- Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
- Pour into greased and floured 8-inch or 9-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until the cake is no longer jiggly when you shake the sides. As soon as you can do remove from the cake pan after you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
- Remove the leaves from the strawberries and slice them in half from bottom to top or from top to bottom, it really does not matter :) Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. This gives your arms a great workout. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
- Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice cake in half through the middle.By now it should have cooled. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
- Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
- Leave plain OR garnish with strawberry halves.
- The cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, don't leave out and store in the fridge. For that reason make sure you have place in your refrigerator for the size of cake you are making.
- Like I said I had a lot of icing, so I used some food coloring and piped the sides and top of the cake with some decorations.
Source: Ma lady Ree here.
I can't believe it is already going to be a year since I made this cake :) I know that is how long it takes me sometimes to get to post some recipes, not good but at least I get to it at some point :P I came across this recipe as I was looking for a cake to make for my son's birthday. He loves strawberries and the Mr is not a big fan of chocolate and this looked different enough so I gave it a shot.
I was very happy with the outcome. This is a great cake and very different from the usual cream filled birthday cakes. However I will not deny that it needed a good amount of work especially for the size I made it. So my only advise is to make this for a smaller size party or plan on spending some time if you want to make it for a bigger crowd.
I used the larger of these rectangular pans (resulted in a lot of cake enough for at least 20 people) and this link here for measurements.
Time: Preparation Time (45 min), Cooking Time ( 60-70 min)
Difficulty Level: Medium
Ingredients:
I ended up using almost 3 times the required ingredients for the cake and the icing. However, I ended up with lots more icing than needed. I suggest for the size of the pan I used, doubling the ingredients for the icing is sufficient, but use triple times the ingredients for the cake. Below measurements work for a 8 or 9 inch round pan that is 2 inches deep at least.
Cake
- 1 1/2 cups flour
- 3 tbsps cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 9 tbsps unsalted butter, softened
- 1 1/2 cup sugar
- 3 whole large eggs
- 1/2 cup sour cream, room temperature
- 1 tsp vanilla
Icing
- 1/2 pound cream cheese, room temperature
- 2 sticks unsalted butter
- 1 1/2 pound powdered sugar, sifted
- 1 tsp vanilla
- 1 pound strawberries
Method de Preparation:
Make the cake first, then work on the strawberry filling while the cake is in the oven baking and the icing when the strawberry filling is just sitting :)
- Sift together flour, salt, baking soda, and corn starch.
- Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
- Pour into greased and floured 8-inch or 9-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until the cake is no longer jiggly when you shake the sides. As soon as you can do remove from the cake pan after you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
- Remove the leaves from the strawberries and slice them in half from bottom to top or from top to bottom, it really does not matter :) Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. This gives your arms a great workout. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
- Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice cake in half through the middle.By now it should have cooled. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
- Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
- Leave plain OR garnish with strawberry halves.
- The cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, don't leave out and store in the fridge. For that reason make sure you have place in your refrigerator for the size of cake you are making.
- Like I said I had a lot of icing, so I used some food coloring and piped the sides and top of the cake with some decorations.
Source: Ma lady Ree here.
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