I'm counting down the days to strawberry season in Georgia. I've driven past the strawberry fields this winter, and watched as the farmers have been busy taking care of their precious strawberry crop. I've seen them pull tarps to protect the tender plants on the coldest winter days and I've seen them uncovering plants so they could soak up the warmth of the sun on other days. I am so glad that there have been people to take such good care of the strawberry crops all winter long.
In preparation of the upcoming strawberry season, I am making a strawberry cake. This recipe is really good. It doesn't use strawberry jello or any artificial strawberry flavors, it uses REAL strawberries for the truest - most delicious - strawberry flavor.
10 ounces frozen whole strawberries, thawed
3/4 cup whole milk
6 egg whites
2 teaspoons vanilla
2 1/4 cups cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 Tablespoons butter, room temperature
10 Tablespoons butter
2 1/4 cups powdered sugar
12 ounces cream cheese
8 ounces fresh strawberries, sliced thin
1 cup heavy whipping cream
1/4 cup powdered sugar
Place in a strainer over a saucepan and press fruit until dry. (Save solids)
Cool on wire racks.
Spoon some of the frosting into a pastry bag and pipe a circle around the outside of the bottom cake layer.
Whip whipped cream and sugar until soft peaks form. Spoon into middle of bottom cake layer.
Spread a thin coat of frosting over entire cake as a crumb coat. Refrigerate at least 30 minutes.
Apply remaining frosting.
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