The strawberry shortcake cookies were Luke’s idea.
Strawberry Shortcake Cookies
Strawberry Shortcake Cookie Recipe Ingredients
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- Coarse sugar for dusting
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 cup heavy cream
- Freeze dried strawberries or fresh sliced strawberries
Strawberry Shortcake Cookie Recipe Directions
Preheat oven to 350 degrees. Cream butter, sugar and shortening. Add eggs and vanilla and beat just until blended. Combine the flour, baking powder and salt in a separate bowl, then stir into the wet ingredients just until blended. Cookie scoop or roll into balls, and roll in sugar. Drop onto a cookie sheet lined with parchment paper. Bake 10 to 12 minutes. Cool on a wire rack. In a clean, cold metal mixing bowl, beat the softened cream cheese, sugar, vanilla extract and almond extract. With the whisk attachment, beat until smooth. Pour the heavy cream in slowly while it’s whipping. Scrape the bowl occasionally, and stop when you get stiff peaks. Pipe a dollop of the whipped cream frosting onto the strawberry shortcake cookie and top with fresh strawberry slices or freeze dried strawberries.
I got the most phenomenal, large strawberries from Whole Foods this week. Thusly, a strawberry cake. You would be astonished at how many strawberry cake recipes call for a white cake mix, and also how many strawberry cake recipes call for either strawberry Jell-O or gelatin. I’m a vegetarian and don’t use gelatin. Also, this blog is about making cakes from scratch. So I did some research and worked out this recipe for a strawberry cake recipe from scratch, without gelatin, and without boxed cake mix. Normally I would go au natural with the cake, but I wanted a brilliant pink color so it would contrast strongly with my chocolate frosting, so I added a few drops of red food coloring, one at a time until I got the color I wanted.
Strawberry Cake Recipe Ingredients
- 2 1/4 cups fine cake flour, sifted
- 2 1/2 teaspoons baking powder
- 1 cup unsalted butter, softened at room temperature
- 1 1/4 cups sugar
- 1 teaspoon strawberry extract or strawberry liqueur
- 1 cup milk or vanilla soy milk, room temperature
- 3 large eggs, room temperature
- 1 cup fresh strawberry puree (from about 18 ounces of strawberries blended in a food processor until smooth, and then a few spoonfuls of sugar to taste)
- 1 teaspoon lemon zest
- 1 teaspoon fresh-squeezed lemon juice
- A few drops of red food coloring
Strawberry Cake Recipe Directions
Preheat your oven to 325 degrees. Sift together the flour and baking powder in a bowl. To get fresh strawberry puree, cut the stems off of the strawberries, blend in a food processor until smooth. Pour into a bowl and stir in a spoonful of sugar until dissolved, adding sugar to taste. In your kitchen mixer, beat the softened butter and sugar until light and fluffy. Crack the eggs one at a time into a bowl before adding to the cake recipe in case you have to fish out pieces of shell. Add the eggs, one at a time, mixing well after each. Add the fresh strawberry puree and strawberry liqueur and blend well. Gradually add the dry ingredients mixture and vanilla soy milk a bit at a time, starting and ending with the dry ingredients. Zest about a teaspoon of lemon into the mix, and give the lemon a quick light squeeze to add lemon juice to the batter – be careful not to over-do it and not to get seeds in the batter. Mix just until blended. Prepare two 8″ or 9″ round cake pans and pour the strawberry cake batter in. Bake in your 325-degree oven for about 30 minutes or until the cake springs back when gently pressed and your tester inserted in the center comes out clean.
Chocolate Buttercream Frosting Recipe Ingredients
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup butter, softened at room temperature
- 2 cups powdered sugar, sifted
- 5 tablespoons milk
Chocolate Buttercream Frosting Recipe Directions
In a metal bowl over a pan with simmering water, creating a double boiler, melt the chocolate chips or chopped chocolate, stirring constantly until smooth. Remove from heat and let it rest about 15 minutes. In your kitchen mixer, beat the softened butter until creamy, alternating adding the powdered sugar and milk a little at a time. Add the melted chocolate and continue beating until smooth. Frost your two-layer strawberry cake from scratch and garnish with a large, fanned strawberry! Sorry I consistently fail to show you a well-decorated cake, but you get the idea! I just don’t have the cake decorating talent.
I have plenty of cornmeal left over from making my cherry upside down cake recipe so I need to work on getting rid of it. That’s how I came to make this strawberry cornmeal cake. All told, I think the cake has a sort of southern down home cornbread appeal and it’s a yummy treat, but I’m not sure I’d make it again – not really my style. I thought it could stand for more strawberries, so I upped the recipe below to 1 1/2 cups of strawberries from 1. I also felt that the bake time was a little too long and my outside was a tad too crunchy, so I lowered the recipe to 40 minutes of bake time from 45 below. Just remember – you can always add time in the oven, but you can’t take it away. Enjoy!
Strawberry Cornmeal Cake Recipe Ingredients
- 1 1/3 cups cornmeal
- 2/3 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup butter, softened at room temperature
- 1 1/4 cups white sugar
- 4 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1/2 cup plain low-fat yogurt (I used Dannon)
- 1 1/2 cups sliced fresh strawberries
Strawberry Cornmeal Cake Recipe Directions
Preheat your oven to 350 degrees, and prepare a 9-inch round cake pan. Thinly slice the fresh strawberries. In a large bowl, sift together the cornmeal, flour, salt and baking powder. In a kitchen mixer, cream together the softened butter and sugar. Beat in the eggs one at a time. Mix in the vanilla. Alternate adding the sifted dry ingredients and yogurt into the mixture in about three total additions, beginning and ending with the dry ingredients. Gently fold the sliced strawberries into the batter with a spatula. Bake for about 35 minutes, or until the cake springs back when gently pressed and your toothpick tester comes out clean. Cool in the pan for about a half hour before turning out onto your cake plate.
This is not one of the weekly cakes for the 52 Cakes project, but instead a commissioned cake!
The heat and my impatience threatened to ruin this cake, but there is a very special little girl out there who is turning 6 who needed a pretty princess cake – so I stayed strong! I call this “Strawberry Mountain.” It’s a traditional pound cake recipe with fresh strawberry halves baked into each layer, with a strawberry puree sauce drizzled over the top of each. I made a delicious pink buttercream frosting with fresh strawberry puree mixed in. On top I have handmade white and red icing “jewels” and three biiiig whole strawberries to serve as the peak of Strawberry Mountain. Then, took it to the lovely family’s house and added a tiara and more jewels to take this cake to the next level for our pretty, pretty princess.
I learned a lot in this cake – like to be patient, wait for things to cool completely, don’t overmix, etc. It tasted great, but I have a lot of things I would do differently on the appearance next time. Regardless, I hope our now-six-year-old had a wonderful birthday party and enjoyed the Strawberry Mountain Princess Cake!
Strawberry Cake Recipe Ingredients
- 1 package of fresh strawberries
- 1 cup room-temperature real butter
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Sauce Recipe Ingredients
- About 8-10 pureed strawberries
- 4 tsp cornstarch
- 2 tsp lemon juice
Strawberry Buttercream Frosting Recipe Ingredients
- 1 cup room temperature butter
- 3 tbsp milk
- 6 cups powdered sugar
- 2 tsp vanilla
- 2 drops red food coloring
- About 3 fresh strawberries pureed
- White icing
- Red icing
- Fake jewels
Cream the butter and sugar together until light and fluffy. Add the eggs, beat well. Blend in the sour cream. In another bowl, combine the flour, baking powder, baking soda and salt. Stir it into the creamed mixture and blend well. Spread the batter into greased and floured round pans. Press sliced strawberries into the top of the cake. Bake at 350 degrees for about 35 minutes. In a small saucepan, stir the pureed strawberries, cornstarch and lemon juice to turn it into a sticky sauce. When the cakes have cooked, poke holes in it with a skewer and pour the strawberry sauce over it. For the buttercream frosting, blend the butter, milk, powdered sugar, vanilla together until creamy. Add the 2 drops of red food coloring and pureed strawberries and blend well. For thte icing flowers, I simply squeezed out a dollop of white onto waxed paper, and then squeezed out a small dab of red using a ridged cap and then tossed ’em in the fridge to solidify while the rest of the cake steps got done. Topped it with three whole strawberries, then adorned it with the princess tiara and gems.