Sunday, August 19, 2007
Chris' Strawberry Cream Cheese Cake!
Happy Birthday Chris!
I decided to make a Strawberry Layer Cake for Chris’ birthday. We had our parents over for lunch out and dessert back at our place. The cake was delicious! It had two layers with sliced strawberries and cream cheese frosting on top and between the layers. I baked the cake the night before and decorated it before our guests arrived.
Cake (Recipe modified from Foodnetwork.com Raspberry Cake):
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/2 cup fresh strawberries, puréed
1 package of strawberry flavored jello
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
2 cups sugar
5 large eggs, room temperature
Preheat oven to 350 degrees F. Lightly brush 2 9-inch round cake pans with shortening and dust with flour.
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, strawberries, jello and vanilla together in a liquid measuring cup, and set aside.
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl. Add the eggs, 1 at a time, beating well after each addition.
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl as you mix. Blend throughout.
Divide the batter evenly between the prepared pans. (Lightly tap the pan on the counter so the batter settles evenly.)
Bake the cakes until a toothpick inserted in the center comes out clean, about 35-38 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
Cream Cheese Frosting II (From: Allrecipes.com)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use (I made this ahead of time and removed it from the refrigerator 1 hour before use--room temperature frosting is easier to spread).
To assemble cake:
1 container fresh strawberries, sliced (divided)
Place one layer on serving tray and top with frosting. Then top frosting with sliced strawberries (about 1/3 container-start in the center and work your way out in a circular fashion. This will ensure you get taste of yummy strawberries with each bite.) Place second cake layer on strawberries. Spread frosting over entire cake (liberally). Top with fresh sliced strawberries 30 minutes or less before serving (the strawberry juices will run down the frosting if you wait too long).