Strawberry Cream Cake
It’s inevitable, some baked cakes will never reach their intended recipients.
After making the decision to cut into this beauty…
I have to say it was one of the best tasting cakes I ever had or made!
This Strawberry Cream cake was intended for my grand-daughter, Shaniya. Although she never actually got this cake due to unforeseen issues, I thought about her during the entire baking and tasting experiences.
And funny, would I have actually gotten a taste of it if I had delivered it? I bake cakes all the time and more often than not, the result is fantastic! So I resign myself to never tasting the cakes I give away since I know I can always make another.
I put so much time, effort and love into this cake during the preparation and I’m certain she felt the results.
I shared this cake with colleagues at the New York Public Libray. Here are their comments:
“Oh, my goodness, it was good! The tart from the strawberry mixed so well with the creaminess of the cream; nice balance.”
“I don’t usually eat sweets, but this was good and not so sweet.”
Here’s the recipe.
Strawberry & Cream Cake (Birthday cake for Shaniya’s 7th birthday.)
2 ½ sticks butter
2 C sugar
1 t vanilla
¾ t almond extract
2 ¼ C flour
¾ t baking powder
pinch of salt
¾ C milk
Process: cream butter and sugar together. Add eggs one at a time mixing well after each addition. Add vanilla, almond extract. In a separate bowl, mix flour, baking powder and salt. Add the flour mixture to the creamed butter and sugar alternating with the milk. Do not over mix. Pour into two prepared 8” round cake pans. Bake at 350 degrees F for about 40 minutes or when inserted toothpick comes out clean. After cooling, slice each layer evenly to create four layers.
12 oz of heavy whipping cream
1 ½ t vanilla
2 T confectioner’s sugar
Whip until stiff peaks form.
Whipped Cream Cheese Frosting (For top layer and sides only.)
4 oz low-fat cream cheese
4 T butter
¾ t vanilla
1/3 C confectioner’s sugar
½ C whipped cream
Process: mix first four ingredients until creamy then FOLD in the whipped cream.
1 ½ C fresh strawberries rinsed and drained
juice of ½ lemon
¼ C confectioner’s sugar (taste for bitterness then add more sugar)
Process in food processor.
Simple Pound Cake
This spur of the moment cake was pretty good!
I’m at the point now that reading the ingredient list clues me in to whether the cake will be moist, dry, buttery tasting, or just good. There is no such thing as a bad, home-baked cake, in my opinion.
This recipe called for everything I had on hand and I was totally pooped out from earlier activities with the 5-year-old energy bunny and was in no mood to get on the elevator, cross the street, go to the store, look for the needed items, wait on line, and come back home just to bake a small, simple cake.
I measured everything out, Shaniya once again, did the mixing, pouring, and yes, the decorating (I assisted ever so slightly).
Shaniya is focused and wants to do a good job!
Here’s the cake.
Here’s the recipe.
Pound Cake (From Muffins: Sweet & Savory Comfort Food)
1 3/4 C flour
1/2 t salt
3/4 t baking soda
3/4 C sugar
1/2 C butter
1/2 C sour cream
1 t vanilla
1/2 t lemon juice
Process: Cream sugar and butter. Beat in sour cream, vanilla, and lemon juice. Beat in eggs. Mix flour, salt, and baking soda in separate bowl. Add the flour mixture to the creamed mixture, careful not to overmix. Add to a parchment lined 9 x 9″ pan (or lined muffin pan) and bake at 350 degrees for about 25-30 minutes. Sprinkle with powdered sugar or frost with colored cream cheese frosting, which is what we did here.