Lyons Family Cookbook

Strawberry Cake with White Chocolate-Cream Cheese Frosting

--- CAKE ---

1

cup

halved fresh strawberries

1

cup

butter, softened

2

cups

sugar

1

pkg

(3 oz) strawberry-flavored gelatin

4

eggs, large, room temperature

1

tsp

vanilla extract

3

cups

cake flour, recommend King Arthur Unbleached

2 1/2

tsp

baking powder

1/4

tsp

salt

1

cup

whole milk, room temperature

--- FROSTING ---

1

cup

white chocolate morsels

1

pkg

(8 oz) cream cheese, softened

1

pkg

(3 oz) cream cheese, softened

1/2

cup

butter, softened

1

tsp

vanilla extract

1

pkg

(16 oz) confectioners' sugar

1

CAKE: preheat oven to 350°. Spray 2 (8") round cake pans with non-stick baking spray with flour. Line bottoms with parchment paper rounds. Spray top of each parchment paper round with non-stick baking spray with flour.

2

In the container of a blender, place strawberry halves. Process until smooth. (You should have 1/2 cup strawberry purée.)

3

In a large bowl, beat butter at medium speed with a mixer until creamy. Gradually add sugar and gelatin. Beat for 5 minutes or until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Add strawberry purée and vanilla, beating just until blended.

4

In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating at low speed just until blended after each addition.

5

Using a soup ladle, spoon batter evenly into prepared cake pans.

6

Bake for 30 - 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. Wrap cake layers in plastic wrap. Freeze layers until ready to frost.

7

To frost cake, unwrap cake layers. Spread White Chocolate-Cream Cheese Frosting between layers and on sides and top of cake. Garnish with fresh whole strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.

8

FROSTING: Melt chocolate according to package directions. Let stand for 5 minutes.

9

In a large bowl, beat cream cheese and butter at medium speed with a mixer until crfeamy. Beat in melted chocolate and vanilla. Gradually add confectioner's sugar, beating until light and fluffy.

Source

Source: Cooking with Paula Deen - August 2011