Remember how we went strawberry picking? Every year I get excited about picking out a new strawberry recipe… last year I did lemon strawberry muffins, and this year I decided to try out a strawberry cake from scratch recipe that I found on Allrecipes.com. Here are the ingredients.
In a bowl, mix together softened butter, sugar and strawberry jello box. And, might I add… RIGHT after I did this step the tornado sirens started going off… So, I had to take the kids downstairs, then finish this cake when I had planned on doing it all during Autumn’s nap. Momma was not happy! Especially, when I got downstairs and they said there was a suspicious cloud right over the Arnold water tower, which I can see from my back yard. Such a stressful afternoon! I really get so scared over crazy weather, and we have been having a lot of it lately!
Then beat in the eggs. Thankfully, I did NOT do this part until after we came back upstairs!!
Combine the flour and baking powder; stir into the batter alternately with the milk.
Then add vanilla
And, lastly, add the fresh strawberry puree (from my delicious ripe strawberries from Eckerts!)
I was going to make two round cake pans of cake, then stack them inbetween icing and sliced strawberries… BUT, thanks to the storm, I decided to opt out of that because Autumn was no longer napping and I was rushing to finish it before I had to start dinner. Did I say stupid storm yet? So, I just dumped it in a 9×13 pan. Nothing fancy.
Then, to make icing for the cake… and, this is a Cream Cheese Icing. You get together all of these ingredients, including the cute little girl holding the lemon.
Take softened cream cheese and butter, mix together.
Add icing sugar and lemon
Ice the cake after it cools, and I would say keep it refrigerated because of the icing. SOOO yummy, especially warmed up in the microwave. Sorry I didn’t garnish the top of the cake with strawberries, but… after that stupid storm I was tired! So, this is good enough… and, it was GOOD! Yum!
I am copy and pasting the recipe below as it appears on All Recipes.com.
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Cream Cheese Icing
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake.
And, might I add… I have two more REALLY good recipes to share whenever I get time to make them and blog about them… Cumin-Dusted Chicken Breasts with Guacamole Sauce AND Cinnamon Rolls from Scratch (seriously, they are THE BEST CINNA ROLLS ON THE PLANET. Seriously.).
