Scrumptious Strawberry Cake Food

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

SCRUMPTIOUS STRAWBERRY ICING

Steps:

• Allow butter to thaw so it cremes well. Then mix butter in electric mixer before adding in other ingrediants.
• Mix in pwdered sugar then strawberries. Mix until blended together. If icing is not fluffy and thick add more powdered sugar until you acieve a fluffy thick frosting. (The butter cannot be hot).

STRAWBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

SCRUMPTIOUS STRAWBERRY CAKE

Steps:

• Grease and lightly flour three 8 1/2-inch round pans or one 13x9x2-inch rectangle pan. Preheat oven to 350.
• Stir together flour, baking powder, baking soda, salt, and jello. Set aside.
• In a large bowl, with an electric mixer, whip softened butter. Then add sugar and vanilla until well mixed. Add egg whites one at a time, beating well after each addition, then mix in strawberries.
• Then alternately add flour mixture and buttermillk to butter mixture until all ingrediants are mixed well.
• Pour into pans. Bake for 25 to 30 minutes for 8 inch pans and 30 to 35 minutes for 13x9x2 or until a wooden tothpick inserted comes out clean. Cool cakes in pans placed on wire racks for 10 minutes. Remove round cake layers from pans and let cool on a wire rack.
• (Frosting listed under Scrumptious Strawberry Frosting).

SCRUMPTIOUS STRAWBERRY LEMONADE CUPCAKES

Steps:

• For cupcakes: In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
• Bake at 350 for 15-20 min or until cupcakes are done.
• For the lemon cream cheese frosting: Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
• Top each cupcake with a slice of strawberry and lemon zest. Voila!

SCRUMPTIOUS CRANBERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 375 degrees F.
• Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
• Stir together flour and 3/4 cup sugar, and set aside.
• In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
• Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
• Carefully fold in flour mixture, 1/3 of it at a time.
• Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
• Pour batter evenly into pan.
• Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
• Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
• Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.