Strawberry Country Cake Food

STRAWBERRY LONG CAKE

Steps:

• Place the strawberries in a bowl and sprinkle 2 tablespoons of the sugar over them. Toss with the lemon juice and salt. Let the strawberries macerate and get juicy for 30 minutes to an hour.
• Whip the heavy cream with the remaining tablespoon sugar until soft peaks. Then add the lemon zest and vanilla extract.
• In an 8-ounce glass (or mason jar, which I like to use), layer some crumbled Grapevine KY Buttermilk Biscuits with some macerated strawberries and spoonfuls of whipped cream. Keep alternating layers until the jar is full, and then try not to eat like a complete animal. Repeat with the remaining ingredients.
• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour 2 8-inch cake pans.
• Cream the butter and sugar on high speed until fluffy.
• On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
• Mix well.
• Sift together the remaining dry ingredients.
• Add the dry mixture to the mix slowly on low speed.
• Mix until smooth.
• Bake for 40-45 minutes until a toothpick comes out clean.
• Let cool completely.
• Reserve one cake for later.
• To make the filling for one cake, whip the cream until firm.
• Add the sugar and vanilla.
• Slice the cake in half to make two rounds.
• Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
• Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).