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Category: Cakes
Prep Time: Cook Time: Total Time:
2 3/4 cups cake flour
2 1/2 tsp baking powder
2 cups white sugar
1 (3-oz) pkg strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 tsp vanilla extract
1/2 cup pureed fresh strawberries
Filling
3 Hershey chocolate bars (1.55-oz each), chopped
1 1/2 cups heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
Cream Cheese Frosting
1 stick butter, softened
1 (8-oz) pkg cream cheese, softened
4 cups confectioners sugar
2 tsp vanilla extract
Garnish
4–6 whole fresh strawberries, washed
1 1/2 cups fresh strawberries, sliced
1 cup semisweet chocolate chips, melted
1 tbsp shortening
Preheat oven to 350. Grease and flour three 9-inch round cake pans.
Mix flour and baking powder together and set aside. In a large bowl on medium speed, beat sugar, gelatin and butter until fluffy (about 4 minutes with a heavy duty mixer, 6 minutes with a less powerful one). Add eggs one at a time, beating well after each addition. Beat in flour and milk alternately, beginning and ending with flour. Fold in 1 tsp vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans. Bake at 350 degrees for 25 minutes or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans on wire racks, then remove from pans onto racks and cool completely.
Filling: Beat whipping cream, 2 tbsp sugar, and 1/2 tsp vanilla on high until stiff. Fold in 1/2 cup chopped chocolate bars. Store in refrigerator until ready to use.
Frosting: Beat the butter and cream cheese until fluffy, about 1 minute. Add the confectioners sugar and vanilla and beat until desired consistency.
Chocolate Dipped Strawberries: Rinse strawberries and dry thoroughly on paper towels (chocolate will not stick to wet strawberries). Set aside. Place chocolate morsels and shortening in top of a double boiler, bring water to boil. Reduce heat to low and cook until chocolate melts. Cool chocolate to lukewarm (110 degrees). Grasp strawberries by the top and dip in chocolate mixture. Place on a wire rack sprayed with vegetable cooking spray and chill until firm.
Assembly: Cover two cooled layers with 1/3 of the filling, then stack all three. Frost sides of cake with the frosting. Pipe an edge of frosting around cake top. Spread remaining 1/3 of filling on cake top. Garnish top of cake with dipped strawberries. Put sliced strawberries around base of cake.
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STRAWBERRY SENSATION CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 3/4 cups cake flour
2 1/2 tsp baking powder
2 cups white sugar
1 (3-oz) pkg strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 tsp vanilla extract
1/2 cup pureed fresh strawberries
Filling
3 Hershey chocolate bars (1.55-oz each), chopped
1 1/2 cups heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
Cream Cheese Frosting
1 stick butter, softened
1 (8-oz) pkg cream cheese, softened
4 cups confectioners sugar
2 tsp vanilla extract
Garnish
4–6 whole fresh strawberries, washed
1 1/2 cups fresh strawberries, sliced
1 cup semisweet chocolate chips, melted
1 tbsp shortening
Preheat oven to 350. Grease and flour three 9-inch round cake pans.
Mix flour and baking powder together and set aside. In a large bowl on medium speed, beat sugar, gelatin and butter until fluffy (about 4 minutes with a heavy duty mixer, 6 minutes with a less powerful one). Add eggs one at a time, beating well after each addition. Beat in flour and milk alternately, beginning and ending with flour. Fold in 1 tsp vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans. Bake at 350 degrees for 25 minutes or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans on wire racks, then remove from pans onto racks and cool completely.
Filling: Beat whipping cream, 2 tbsp sugar, and 1/2 tsp vanilla on high until stiff. Fold in 1/2 cup chopped chocolate bars. Store in refrigerator until ready to use.
Frosting: Beat the butter and cream cheese until fluffy, about 1 minute. Add the confectioners sugar and vanilla and beat until desired consistency.
Chocolate Dipped Strawberries: Rinse strawberries and dry thoroughly on paper towels (chocolate will not stick to wet strawberries). Set aside. Place chocolate morsels and shortening in top of a double boiler, bring water to boil. Reduce heat to low and cook until chocolate melts. Cool chocolate to lukewarm (110 degrees). Grasp strawberries by the top and dip in chocolate mixture. Place on a wire rack sprayed with vegetable cooking spray and chill until firm.
Assembly: Cover two cooled layers with 1/3 of the filling, then stack all three. Frost sides of cake with the frosting. Pipe an edge of frosting around cake top. Spread remaining 1/3 of filling on cake top. Garnish top of cake with dipped strawberries. Put sliced strawberries around base of cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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