Tuesday, March 22, 2016

Triple-Decker Strawberry Cake

Fresh strawberries take this rich moist cake over the top. 
Triple-Decker Strawberry Cake
From Southern Living
Serves 16

1 (18.25-ounce) package white cake mix (non-pudding mix)
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Strawberry Buttercream Frosting
Garnish: whole strawberries

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.  Keeps best in the refrigerator. 

To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Strawberry Buttercream Frosting
1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

French Apple Pie

Top your favorite apple pie with this crumb topping instead of pastry. 

Crumb Topping
1 c. flour
1/2 c. firm butter
1/2 c. packed brown sugar

Mix until crumbly.  Omit dotting your pie with butter.  Bake following your pie directions.  Cover topping with aluminum foil in needed especially the last 10 minutes.  Best served warm. 

I used my canned pie filling and a shortbread crust.  

No Roll Pie Crust Dough
From Bon Appetit
Makes one 10 inch pie crust

3/4 c. unsalted butter
1/4 c. sugar
1 T powered sugar
2 c. flour

Melt butter. Add sugars and stir. Add flour and stir. Spray pie plate with Pam. Press dough into plate. Refrigerate at least 30 min.