Wednesday, April 7, 2010

Strawberry Cake

While baking cakes is nothing new to me, assembling them is still a challenge.

 I still get that moment of dread when I'm about to put layers together. I'm not that type of baker who can shave off the sides and mold it as they do on the Food Network like they're sculpting Michaelangelo.

Seriously, I'm lucky if it doesn't look like the leaning tower of Pisa...


And this cake was a three layer.Almost a guarantee that this cake will look more Picasso than DaVinci.

And now I'm out of art references.  Great.

So as predicted I started assembling this cake and then it started to slide...California mudslide slide.... It was about to be declared a state of emergency. So before it could self destruct I threw it into the freezer and prayed... Thankfully it stabilized....I added some extra icing on one side of the cake to provide the allusion that the cake was level.

 I'm at least that good.

Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten

- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.

- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

Strawberry Icing
1 cup frozen strawberries thawed
1/2 pound butter
1/2 lb cream cheese
7-8 cups confectioners sugar
1 tsp vanilla

Cream the butter and cream cheese together. Add vanilla and the confectioners sugar. Puree the frozen strawberries until smooth and add to the icing.


  1. This looks fantastic! That slice is absolutely perfect.

    I've totally been there; piling more and more frosting on one side to level things off and watching my cake slide apart before my eyes.

    Stacking cakes is always an adventure! :D

  2. What a lovely cake. Sweet! :-)

  3. I heart strawberry cake and this looks delish...thanks for sharing!

  4. The cake looks divine! Love the strawberry icing.

  5. OMG I have just baked and made the icing to this cake and I seriously have never baked a cake to perfection before and not sure it was a fluke but this seriously is so yummy! The batter and icing has the best flavor. I am now scared to assemble it but am hopeful. Thank you for posting this recipe so that I could be inspired and wow my family! :)

  6. The last time I made a triple layer cake, it slid and turned into a mudslide in my fridge. I guess that's why those Food Network people shave the top off, eh? : )
    I'm enjoying your blog. So many great recipes and lovely photos.

  7. Don't know what happened, but the cake didn't rise and never fully baked through. It was very dense and heavy. Maybe it needs some baking soda???

  8. Beautiful strawberry cake. I love the colour. This would make a lovely birthday cake.

  9. Hahaha, omg...I made this cake last night. You've got to check out the result!


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