FRESH STRAWBERRY CAKE #DESSERT #STRAWBERRY
This Fresh Strawberry Cake highlights heaps of ready berries and a light whipped cream icing… making it the ideal summer dessert!Some of the best nourishment I've at any point eaten was cooked in a parking garage. I kid you not. After school, I descended to Baton Rouge, Louisiana, and blessed bovine do they realize how to cook down there on the inlet! I was conceived in Texas and experienced childhood in the Carolinas, so I've tasted a considerable amount of delightful Southern nourishment. Be that as it may, I was in for an unexpected when I moved to southern Louisiana. I was in Cajun sustenance paradise! Right up 'til the present time, the best fricasseed fish I've at any point eaten was cooked in the parking area outside of LSU's Tiger Stadium. That equivalent parking garage was additionally where I initially attempted crocodile. LSU was playing the Florida Gators, so it was completely suitable that we seared up some croc nibbles that day. It was truly great really. It possessed a flavor like chicken.
Probably the coolest thing about living in the profound South is the manner by which well everything developed. I planted some pepper seeds outside of my condo during my first year there. That plant developed to around 4 feet tall and was stacked with many small, red peppers. I have no clue what the pepper was, however I realize that simply contacting a cut edge of the pepper to your tongue would cause your tongue to go numb for at any rate 10 minutes. Be that as it may, on the opposite finish of the zesty scale, Louisiana is known for its strawberries. Because of the warm climate, strawberry season begins right on time down there… and this Fresh Strawberry Cake is one of my preferred uses for new strawberries!
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 1 large egg
- 5 large egg whites
- 1 cup whole milk
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2-3 pounds fresh strawberries stems and hulls removed
For the Frosting:
- See separate recipes for frosting below
Instructions:
For the Cake
- Grease and flour (2) 8” or 9” round cake pans; set aside. Preheat oven to 350°F.
- Using a medium bowl, sift together the flour, baking powder, and salt. Stir until well combined; set aside.
- Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~4-5 minutes on medium speed). Add the egg and egg whites; mix on low speed until well combined.
- Add half of the flour mixture to the bowl; mix on low speed until well combined.
- Add the milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined.
- Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
- Divide the batter evenly between the 2 cake pans. Bake at 350°F for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool in pan for 5 minutes before turning out onto a cooling rack until completely cool.
For the Frosting:
- Make either the Original Frosting or the Strawberry Cream Cheese Frosting (both recipes below). Note: Some readers have had trouble with the Original version being too loose of a frosting. I have personally never had this happen, but I have included a basic cream cheese frosting recipe here as well. Feel free to make whichever frosting you'd like...both are delicious!
- To Assemble the Cake
- Slice ? of the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces.
- Place one layer of cake on a large plate. If using the Original Frosting recipe, spread a layer of diced strawberries on top of the cake and then top with frosting. If using the Cream Cheese Frosting recipe, proceed with frosting the top layer of cake. Repeat this step with the second layer of cake and more frosting.
- Using an offset spatula, frost the sides of the cake. (Note: If using the Original Frosting recipe, it is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)
- Slice the remaining strawberries and garnish the top of the cake with the slices.
For more detail :http://bit.ly/2MzulW7
