Tuesday, January 17, 2012

All Natural Strawberry Cake with Strawberry Cream Cheese Frosting


Blogging has been difficult for me these days. Between my camera battery always being dead, beer spilling onto the computer and my photo processing program being stuck in German, I'm just having a tough time. It's a shame, too, because I have so many things to share with you!

Ok, look. I know it isn't summer. "Why the heck does she have strawberry cake up when strawberries taste like cardboard right now?" - is what you all must be thinking. "Is she really this behind on recipes??"And I don't blame you. But you know what? My brother-in-law loves strawberry cake and his birthday falls the day after Christmas and I just really really wanted to make my own strawberry cake recipe this year, even at the risk of having something real gnarly with the state these berries seem to be in. Looks like I lucked out here with this bunch. They were unseasonably juicy and this cake is one I will definitely make for years to come. Also, I'm pretty proud of the fact that it doesn't have jello or anything else fakey-strawberry-ish in it. I wish I could eat it right now... one can dream. Someone hide the sugar in my pantry. Also, get me a medjool date. It will have to do for now.

Week one of the fast is over. Feeling good. Missing junk. I can't make this cake but you can. Do it for me.

P.S. The tins that made this super sweet princess cake for my brother-in-law were my husband's great Grandmother's! How fun!!



Strawberry Cake
makes 12 cupcakes or one two-layer cake

1.5 c all purpose flour
1/2 tsp salt
2 tsp baking powder
1 c sugar
1 stick salted butter
2 eggs
1/2 c buttermilk
1/2 c strawberry puree (strawberries mashed, blended or thrown in the food processor to create a fine pulp)

- Preheat oven to 350 and combine dry ingredients into a small bowl.
- Combine strawberry puree, buttermilk and vanilla in another small bowl.
- Cream butter and sugar, adding eggs last.
- Add wet and dry alternatively ending with dry, gently folding. Pour into greased/floured cake or cupcake tins of your choice.
-Bake for 20 minutes for cupcakes, 30 or more for cake - or until a toothpick comes out clean. Allow to cool in pans for 10-15 minutes, turn out, finish cooling. Frost.

Strawberry Cream Cheese Frosting

1 package cream cheese
1 stick salted butter
1/4 c strawberry puree (blended as above)
dash salt (no more than 1/8 tsp)
4 c. powdered sugar
1 tsp vanilla

- With a stand mixer, combine cream cheese and butter. Add strawberries and salt before mixing in powdered sugar. Stir in vanilla and add a drop of red food coloring if you'd like more of a pink color.