Finally! A from scratch strawberry cake that tastes fabulous!
I have long been searching for a recipe, since i love strawberry cake, and at long last it has been found. YAY.
And best of all: My cap and gown have FINALLY arrived. It really makes the graduation experience all the more real- like holy crow i'm gonna be wearing this in a few weeks. whoa. rewind. holy crow i'm gonna be wearing this in a few WEEKS. not a few months, not a few years, not a few lifetimes, WEEKS. major turning point in life about to be reached. holy smokes.
Anyway, I love strawberry cake. I love graduation. point made.
Strawberry Cake
via allrecipes.com
via allrecipes.com
oven: 350
2 cups white sugar
1 (3oz) pkg strawberry jello (dry, not prepared)
1 cup butter
4 eggs
2 3/4 cups sifted cake flour*
2 1/2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla
1 (8oz) strawberry yogurt
1) Cream together butter, sugar, and jello until light and fluffy. beat in eggs, one at a time, mixing well after each addition. Add baking powder. Combine milk and yogurt in another bowl (or the measuring cup you used for the milk); set aside. Sift in flour alternately with milk/yogurt mix in about 2-3 additions.
Divide into pans (greased, lined with parchment, then greased again) and bake at 350 until toothpick inserted comes out clean. I did mini layers so I would have 4, so I cant tell exact times. Cupcakes take about 17 mins.
*Substitution for Cake Flour: For 1 cup cake flour, use 1 cup all purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.
**ya know. . . you could turn this into a different flavor of cake just by changing the flavor of jello and yogurt. This could be a lemon cake. Or a rasberry cake- rasberry cake with chocolate frosting. . mmmm.
Frost and enjoy! I used Fluffy White Frosting- very light- almost tastes kind of like marshmallow- however i found that this frosting is not good for layered cakes- it doesn't hold up well to that much weight- this frosting would be good for cupcakes or single layered cakes.
Fluffy White Frosting
via allrecipes.com
via allrecipes.com
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
1) In a saucepan, stir together sugar, cream of tartar, and water. Cook over medium heat until the sugar is dissolved and the mixture is bubbly (basically your making a simple sugar syrup- should take about 5-7 minutes, stir, but you don't have to stir constantly).
2) Whip egg whites and vanilla to soft peaks, gradually add the hot syrup while whipping constantly until stiff, shiny peaks form, 7-10 minutes more. Frost cool cakes. (Will form skin after it sits awhile, so either cover with plastic wrap so that it actually touches surface, or use immediately) Yum Yum. Nice and light, perfect for the strawberry cake. (would be good on a chocolate cake too. . . )
Do you remember how dense this cake was? was it easy to layer (despite the frosting?)
ReplyDeleteAny help is appreciated. Thank you!
The cake was a little denser than other cakes I've made-- I think I did mention that the frosting I listed in the post was a little too light for this particular cake too. It wasn't too hard to layer- just use something more substantial like a buttercream between the layers. Also, refrigerating (or freezing) the cake layers helps when putting the cake together as well (when they're cold, they don't crumb as much and are definitely more stable). Hope this helps!
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