Skip to main content

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Ingredients:

Frosting:
2 8-ounce packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless

strawberry jam
3/4 cup chilled heavy whipping cream

Cake:

3 cups cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 cups of sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 tablespoons vanilla extract
1 cup sour cream
6 tablespoons plus 1/3 cup seedless strawberry jam
2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided

Instructions :

Instructions : 

Frosting: Using an electric mixer, beat cream cheese and butter in a large bowl until smooth, stopping to scrape down sides of bowl. Beat in sugar and jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover, and chill until firm enough to spread (about 2 hours)

Cake: Preheat oven to 325. Butter and flour two 9-inch cake pans with 2 inch high sides. Sift flour, salt, baking powder, and baking soda into medium bowl. Using an electric mixer beat sugar and butter until fluffy. Add eggs 1 at a time, beating to blend after each addition. Beat in vanilla. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating to blend in between each addition. Divide batter between prepared pans. Bake cakes until tester inserted comes out clean, about 50 minutes. Cool in pans on rack about 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely. Using a large serrated knife, cut each cake horizontally in half. Place one cake half cut side up on the cake plate. Spread 2 tablespoons of strawberry jam over, then 3/4 cups frosting. Top with 3/4 cup sliced berries, arranging in a single layer. Repeat two more times with cake layer, jam, frosting, and berries, Top with remaining cake layer cut side down. Spread 2 cups frosting over top and sides of cake to coat completely. Spread remaining frosting over top and sides of cake. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls on to top and sides of cake, then use back of spoon to swirl jam decoratively into the frosting. It can be made 8 hours ahead. Cover with cake dome and refrigerate.


Comments

Popular posts from this blog

GARLIC PARMESAN ROASTED SHRIMP

Ingredient : 1 1/2 lbs of uncooked shrimp peeled and deveined 2 Lemons 1 1/2 Sticks of Butter 1 package of Good Seasons Italian Dressing Mix Directions : Open Next To Continue Reading... ####SIKI#### Directions : Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stovetop and pour it onto the cookie sheet. Slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put it onto the cookie sheet. You do not need to toss into the butter. Bake at 350 degrees for 10-15 Minutes. Open Next To Continue Reading... 

HOMEMADE PIMENTO CHEESE

Ingredients: 2 cups shredded cheddar cheese 8 ounces cream cheese, softened 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/2 teaspoon onion powder 4 ounces diced pimentos, drained 1/2 teaspoon dried mustard Directions: Open Next To Continue Reading... ####SIKI#### Directions: With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes. Add in the mayo and mix. Add in the garlic powder, paprika, onion powder, and dry mustard. Stir everything together. Mix in the pimentos. Refrigerate for at least 10-15 minutes before serving.

Spinach Stuffed Shells

 Ingredient : 1 (12 ounce) package jumbo pasta shells 2 (10 ounce) packages frozen chopped spinach, thawed 15 ounces ricotta cheese 2 cups shredded mozzarella cheese, divided ¼ cup grated Parmesan cheese 1 egg 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil) ½ teaspoon salt ½ teaspoon garlic powder 1 (24 ounce) jar marinara sauce (about 2 ½ cups total) Instructions: Open Next To Continue Reading… ####SIKI#### Instructions: Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later. Prepare pasta according to package instructions; drain and rinse under cold water. Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl. Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and