The strawberries are so juicy-delicious from California right now. I can’t get enough. Here a couple of my new favorite recipes.
Strawberries Sugar small bowl of water alcohol lime wedges
- Hollow out a strawberry with a small spoon.
- Dip in water, then sugar.
- Add booze & garnish with lime.
Vodka or tequila would work, or for a snazzy shot, mix equal parts Frangelico hazelnut liqueur and vodka. Another tasty treat would be
2 8-oz packages of cream cheese, room temp 1 c butter, room temp 4 c powdered sugar
1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream
3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar
1 c butter, room temp 7 large eggs 2 T vanilla extract 1 c sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
- For the frosting, beat cream cheese and butter in a large bowl until smooth. You’ll probably want to use an electric mixer for this so you don’t end up with lumps.
- Stop every now and then to scrape down the sides of the bowl.
- Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form.
- Fold whipped cream into frosting.
- Cover; chill for a couple of hours until it’s firm enough to spread.
- For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides.
- In a medium bowl whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating after each addition. Beat in vanilla.
- Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
- Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes.
- Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
- Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
- Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam.
- Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
- Top with remaining cake layer, cut side down.
- Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting.
- Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
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