I was asked to make a cake for a going away party. I was told that her favorite flavor is strawberry

C

cynupstateny

Well-known member
I did a search but I really don't like cake mixes. I thought maybe a white cake with a strawberry mousse in between layers and baybe a buttercream icing. I don't know if it will be "berry" enough. Any suggestions?

 
I have a great recipe for Strawberry Charlotte Russe, which is made with ladyfingers

(the sponge-type, split in half - can use store-bought), and has a creamy strawberry filling, firmer than a mousse, made with mashed strawberries, gelatin, whipped cream folded in, etc., with sliced strawberries inside and over the top. If you don't want to do a traditional type cake, this is fantastic and very pretty. Let me know if you want the recipe.

 
I was just looking at this Land O' Lakes recipe - looks so good!

I haven't made it, but it looks so good. It's a small 8" square cake, but you could probaly double it....


STRAWBERRY-TOPPED SOUR CREAM SNACK CAKE

Cake Ingredients:

1/3 cup LAND O LAKES® Butter, softened
1 cup sugar
1/2 cup LAND O LAKES™ 100% Liquid Egg Whites
1/4 cup LAND O LAKES® Sour Cream
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk


Topping Ingredients:
1 (10-ounce) package frozen sliced sweetened strawberries, thawed
1 tablespoon cornstarch

LAND O LAKES™ aerosol Whipped Light Cream, whipped, sweetened, if desired


Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add liquid egg whites; continue beating until well mixed. Stir in sour cream and vanilla. Reduce speed to low; add flour, baking powder, salt and milk. Beat just until combined.

Pour batter evenly into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, combine strawberries and cornstarch in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes.

Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate until chilled (at least 2 hours). Serve with whipped cream, if desired.

Recipe Tip
When fresh strawberries are plentiful, arrange halved or sliced berries on cake before topping with cooked strawberry mixture.

Recipe Tip:
For a quick topping, use a 21-ounce can strawberry pie filling; spread on top of cake and refrigerate.

Recipe Tip: . Our comparison chart shows you how using LAND O LAKES™ Liquid Egg Products help reduce calories, fat and cholesterol in favorite foods.

Nutrition Facts (1 serving): Calories: 280, Fat: 8g, Cholesterol: 20mg, Sodium: 240mg, Carbohydrates: 48g, Dietary Fiber: 1g, Protein: 4g

http://landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=11244

http://landolakes.com/images/recipes/11244_r.jpg

 
Yes, Cyn that is a Marcy Goldman recipe featured in the June 2005 Costco Connection

I don't know how I missed her name on the title page must be tired.

 
I like this one.

Strawberry Cream Cake
2 3/4 cups cake flour
2 1/2 teaspoons Clabber Girl Baking Powder
2 cups sugar
1 cup butter, softened
1 package (3 oz.) strawberry gelatin
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
In a small mixing bowl, mix together flour and baking powder; set aside. In a large mixing bowl, cream sugar, butter, and gelatin. Add eggs; beat well. Alternate adding flour mixture and milk to creamed mixture. Add vanilla and pureed strawberries. Pour into two greased and floured 9 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes. Cool 10 minutes in pans before moving to cooling racks.

 
These all sound great- especially the cream cake but I neglected to mention that I have to have it

ready to goeither 10 hours ahead (if I get up REALLY early) or the night before.

 
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