Strawberry cake

by Carolanne
(Canada)

Hi Lorelie! My question is: I want make a strawberry cake with your yellow cake recipe as a base.. I will add blended strawberry in the recipe. I want to know if I keep this recipe as is and I add the strawberries do I need to replace it for an ingredient?


Thank you for your help!!

Hi Carolanne, Try replacing an equal amount of the milk in the recipe. Experiment first to see what works.
I don't like to mess with recipes too much. I do know someone who does. She is a regular reader and may be able to suggest to you what to do. Her name is Robin. Let me see if I can get her to respond to your question.

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Apr 28, 2011
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Tips for strawberry cakes
by: Robin Covey

Hi I usually keep my recipes the same and make a puree out of my fresh strawberries in the blender with little sugar. when the layer are cooled i poke several holes in the cake and pour the puree about 1/2 cup per 9" in layer, chill them about 2 hrs and then i make a strawberry filling pipe my icing rim and fill them put them together and chill another hour or so before icing them. I usually torte the cake with filling and icing in the middle layer...have had a lot of satisfied customers with this technique. I use my whipped buttercream icing, its delicious !! If you would like the recipe for the icing let me know and I'll post it on this site

Apr 28, 2011
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:)
by: Anonymous

Hi! Thank for your tips! But I really want make a strawberry batter cake. I think I have found what I want.. The recipe say to replace the milk by the same amount of puree fruit. :)

Thank you!!

Apr 28, 2011
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Berries in the mix
by: Colleen

I've washed, dried and chopped strawberries and stirred it into the mix with a little strawberry flavoring too. I found smashing them up made it a little thinner.

I would love to see Robin's whipped buttercream recipe.

Apr 28, 2011
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Robin's whipped buttercream recipe
by: Robin Covet

Robin's smooth Whipped Buttercream; In mixing bowl put
1 pound softened unsalted butter,
1/2 cup 100% pure vegetable shortening,
1/2 teaspoon sea salt,
2 teaspoons pure vanilla extract,
1 and a 1/2 teaspoons pure almond extract,
1 teaspoon imitation butter
2 Tablespoons meringue powder,
Mix with large spoon set aside.

Then in sauce pan you need to make a binder of
7 tablespoons all purpose flour,
1 teaspoon vanilla and
1 and a 1/2 cups whole milk
With wire whisk get the lumps out cook on low till it gets real thick, remove and cool - takes about 15 minutes in the fridge.
I whip it every couple minutes while it cools.

Back to what you sat aside;
With beaters on low, beat the butter mixture slowly alternately; adding the (2 lbs.)confectioners sugar, the binder and 1 cup of cold heavy whipping cream. Beat it till good and fluffy, comes up pretty quick.
Dye with gels and it pipes well chill your bag of icing for less flop in florals and edges. will sit out for a few good hours for cooler weather. Keep cake cool is the secret

Apr 29, 2011
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whipped icing
by: Colleen

How much confectioners sugar or did you mean the meringue powder?

Apr 29, 2011
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amount of confectioners sugar is 2 pounds
by: Robin Covey

sorry colleen a lb. bag of dominoes conf. sugar, 2 T. meringue powder

Apr 29, 2011
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Icing
by: Colleen

Thank you, can't wait to try it.

Apr 30, 2011
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re; whipped buttercream
by: Robin Covey

my number 2 acts up sometimes. It's 2 lb.bag confectioners sugar

May 04, 2011
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Fruit filling
by: Helga

When you use fresh fruit or puree in a cake covered with fondant it need be refrigerated?? I don't like to put the cake in the fridge when is done. Thank you
Helga fresh fruit filled cake can be left out for a day or two with fondant enrobing. keep the cake in a cool spot though.

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