February 23, 2011

Strawberry Cake with Vanilla Creme

We are finally out of the Carriage House. I apologize for the lack of posts lately, for we were moving into a temporary place (before we finally move into our new house in April) and it took me about three days to get stuff unpacked! While I am sad for leaving the Carriage House behind, one thing I will NOT miss is the oven. It was only 20 inches wide (about half the size of a regular range) and the temp inside the oven was super wacky, causing many many baking mishaps.  In celebration of being able to use a regular oven again I decided to bake a cake!

This cake is based off of a regular white sheet cake recipe, but using frozen strawberries gives the cake a satisfyingly soft crumbly texture. The creme is basically a homemade marshmallow creme with vanilla extract, but you could use real vanilla bean if you happen to have it.

Strawberry White Cake

3 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups white sugar
1 1/8 cups milk
1 teaspoon vanilla extract
2 cups chopped frozen strawberries 

Preheat oven to 350 degrees. Butter and flour two 9 inch round cake pans, or a single rectangular one. In a medium bowl whisk the flour, baking powder, and salt. In a large bowl cream the butter or margarine and white sugar until light and fluffy. In a food processor, chop the strawberries until they are as small as you like. I did mine very small so that the cake was flavored with the strawberries and had little red flecks in it, but no big chunks. Mix in the strawberries and the vanilla. In three additions alternately beat in the flour mixture and the milk into the creamed mixture. Bake for 25 to 30 minutes, or until the top is golden.

Homemade Vanilla Marshmallow Creme

2 egg whites
1 cup corn syrup
1/2 cup powdered sugar
1 teaspoon vanilla extract

In a bowl combine the egg whites, corn syrup, powdered sugar and vanilla beat on high with an electric mixer for about 6 to 7 minutes. The longer you beat it the stiffer it gets. So if you like a thick creme continue beating a little longer. You may also add more powdered sugar if you want to thicken the creme.


Miranda said...

Welcome back!

medora said...

that sounds delicious! i'll have to trial it with the girls at work :D

Storie said...