Sunday, February 20, 2011

Strawberry Cake

I'm back blogging again. It's been a super busy couple of weeks topped off with the birth of our sweet Olivia...our 8th granchild.
One of the other things that kept me busy was the One World One Heart Blog Tour. I visited over 600 blogs and probably posted a comment on at least half of them. After posting you became eligible for a door prize. I won a scrapbook from
I'll be watching for the mail man.
I chose three winners from my 239 comments. 
One person in France, one in New York and one in Florida. 
Today I packed all the market bags (that were my door prizes) and have them ready to send tomorrow.
I also participated in an auction for a young woman named Jenny, who has Leukemia. 
Her friends organized an auction for her. So I made a market bag for that too. 
The winner of the auction lives in Ohio. 
So I now have a stack of packages to go to the post office.
Yesterday we had dear friends over to talk and plan our vacation that we are taking together in a few weeks. 
I'll keep you in suspense and you can follow along when I post from afar.
Debi and I met as juniors in high school and have remained great friends for 42 years. 
She and her husband, Greg, are wonderful examples of commitment and love and it is so nice to be around people who enjoy each other and also enjoy the same things Mr. Romance and I enjoy.
We had appetizers and dessert at our house and went out to dinner in between both courses.
I think we made some plans and I am excited to go away again.
I made a wonderful Strawberry cake for dessert.

You really should try it. It's easy and delicious.
The recipe is my version of a recipe in the Cake Doctor cookbook by Anne Byrn.

The Cake
1 package (18.25 oz) plain white cake mix
1 package (3 oz) strawberry gelatin
4 T  all-purpose flour
1 cup canola oil
1/2 cup sugar
1/2 cup whole milk
4 large eggs
1/2 cup finely chopped fresh strawberries
3/4 cup strawberry jam, warmed to soften

Strawberry Cream Cheese Frosting
1 package (8 oz) cream cheese, room temperature
8 T. (1 stick) butter, room temperature
6 cups confectioner's sugar (more or less as needed for good consistency)
3/4 cup fresh strawberries, put in the blender

gather the ingredients and preheat the oven to 350'F

grease and flour three 8" cake pans
Place the cake mix, gelatin, flour, oil, sugar, milk, eggs, and strawberries (with any juice) 
in the large mixing bowl and blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl. Increase mixer to medium and beat another two minutes, scraping sides of bowl if needed.
Strawberries should be well blended into the batter.

Divide the batter evenly among the three prepared pans and place them on the center rack of the oven. 
If your oven is not large enough, put two pans on the center rack and the third on the highest rack.
Bake until the cakes spring back when lightly pressed, about 33-35 minutes.
Be careful not to overcook the layer on the highest rack.
Remove pans from oven and allow to cool on wire rack for 10 minutes.

Remove cakes from pans and allow to cool on a wire rack for 30 minutes more.
Meanwhile, prepare the frosting.

Combine the cream cheese and the butter in a medium bowl and mix with an electric mixer for about 30 seconds. Stop the machine and scrape down the sides of the bowl. Add the sugar and strawberries. Blend on low speed and then gradually raise the speed to medium and mix frosting another minute until smooth and the frosting lightens and is well combined.
To assemble the cake:
Place one layer on a cake plate, right side up. 
hint:To keep the plate clean while frosting, I cut strips of wax paper and place them around the edge of the plate so they can be easily removed after the cake is frosted.
Spread 1/2 of the jam on the layer and then top with another layer, right side up. 
Spread with remaining jam and place third layer, right side up. 
I placed 4 wooden skewers into the cake to keep the layers from shifting.
notice the wax paper protecting the paper doily?

Spread a thin layer of frosting (a crumb coat) all over the cake.
Refrigerate for 30 minutes.
Finally spread another thin layer of frosting on the sides of the cake 
and decorate the top with "roses".
To make the roses use a large star tip and starting in the middle, slowly move your tip in a circle around the center starting point. I went around twice to make the roses about 2" in diameter. 
Remove wax paper strips carefully.
Top with one perfect strawberry. 
Refrigerate until ready to serve. Remove from fridge about 30 minutes before serving.

Rose decorating idea,  credit goes  to 
I am Baker blog


Anonymous said...

Di, This cake is beautiful! You could start your own business...I can see it at a beautiful wedding or Baby Shower. Love the way you present the recipe too! Cuz Barb

Micki said...

That cake is just gorgeous and it looks yummy!

Cassandra of Pooknflip said...

Oh my goodness gracious!! This cake looks soooo good! And absolutely beautiful. You did an excellent job on presentation. I can't wait to try this! Thank you for the recipe - you make it look easy!

Unknown said...

I love anything pink, the addition of strawberries makes it perfect!