While at work, my friend and I were discussing the latest gossip as we usually do at the office. In the middle of the conversation she made sure to squeeze in that her birthday was coming up. I was ecstatic to hear this because I jump at any occasion to make a cake. And plus, it's her 20th birthday so that's a big deal, right? She would no longer be a teenager so I had to make something amazing. She LOVES strawberries, as do I, so right then I knew what I was going to make.
A homemade strawberry cake batter with whipped butter-cream frosting to dirty ice it. In the middle would be a seedless strawberry jam with fresh chunks of strawberries folded into it. The jam was spread evenly between the two layers. Then I whipped up some fresh, homemade whipped cream that would be served in a dollop on the side. I placed chocolate covered strawberries sporadically around the cake plate and on top of the cake itself. But now to the recipe...
The Cake
Ingredients:
- 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
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- 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.
- 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.
Homemade Whipped Cream:(Seriously the easiest thing in the world.)
- 1/2 pt. whipping cream
- 3 tbsp. sugar
- 1 tsp. vanilla
- Whip cream with mixer. Be careful not to over-beat or else will get too thick. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.
Chocolate Covered Strawberries:
(Pretty self explanatory but oh well...)
- Wash and dry strawberries. If you don't dry them thoroughly, the chocolate won't stick.
- In a double boiler, add a tbs. or 2 to the bottom pot. When that starts to boil, add a bag of chocolate chips to the top part.
- Stir Constantly.
- When all the chocolate has melted, turn the flame off but leave the pot on the stove to soak up heat.
- Then just dip the strawberries in the chocolate by holding on to their stems.
