This is a recipes using fresh strawberries, it is strawberry season and what could be better than strawberries and chocolate. This cake was presented as an entry in a cake auction and it became one of the highest bidders. It looks so delicious and it taste even better, it was a big hit with the crowd. I hope you try this cake during strawberry season and let me know how you liked it.
2/3 cup butter, softened
1-/2 cups sugar, divided
1 teaspoon vanilla extract
2-1/2 cups flour, all-purpose
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
4 egg whites
1 cup sliced fresh strawberries
Frosting:
7-1/2 cups confectioners' sugar
1-1/2 cups baking cocoa
3/4 cup butter, softened
1 cup milk
2 teaspoons vanilla extract
1/2 cup sliced fresh strawberries
8 whole fresh strawberries
In a large mixing bowl, cream butter and 1-1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
For icing, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
Spread frosting over bottom of cooled cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Yield: 16 servings.
See other good recipes at: www.havefunbaking.com
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