Receta Old Fashioned Strawberry Cake
One of my favorite summertime cakes has to be my moms strawberry cake with a cream cheese frosting. It just always seemed that the cake was so light and just melted in my mouth. Of course that cream cheese frosting was always my favorite part of her cake. Heck, it still is.
I hope y’all enjoy her cake. I think you might want to add it to your recipe box if you don’t have one of your own already.
Ingredients:
- 3/4 cups butter at room temperature
- 1/2 cup vegetable oil
- 3 cups sugar
- 5 large eggs
- 3 cups flour (cake flour if you have it)
- 1/4 tsp. baking soda
- 1/4 cup half and half
- 2 tbsp. strawberry gelatin (you know, that wiggly jiggly stuff)
- 1 cup pureed strawberries (fresh is best, but frozen works well too)
- 1 tsp. vanilla
- 1/2 teaspoon red food coloring
- Frosting
- 13 ounces (1 & 1/2 packages) cream cheese at room temperature
- 3/4 cup butter at room temperature
- 6 cups powdered sugar
- 2 tsp. vanilla
Preheat oven to 350°F
In a large bowl, beat butter with oil until smooth and creamy. Gradually add sugar just a bit at a time, continue beating until light and fluffy.
Now begin adding the eggs one at a time, beating the mixture well after each egg.
Sift flour with baking soda and gelatin powder together in a small bowl. Set aside.
Blend pureed strawberries with half and half, vanilla extract and red food coloring.
With your stand mixer on lowest setting slowly add flour mixture and milk mixture alternately into the batter. Remember, always begin and end with the flour mixture.
Now divide the batter evenly between two prepared cake pans.
Bake for 30-35 minutes or until tops spring back if lightly pressed in their centers.
Remove from oven and cool layers in the pans for 10 minutes, then turn out onto racks to completely cool before frosting. DO NOT frost until they are cooled or frosting will melt and you’ll have a sloppy melted cake.
Frosting:
Beat together the cream cheese and butter until smooth.
Gradually add in the powdered sugar on a medium speed setting until light and fluffy.
Add the vanilla and continue beating until frosting is smooth and satiny looking.
Spread generously, yes I said generously, between the layers and around the sides and top of the cake.
Grab a fork, a tall glass of milk and ENJOY!!!
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