… This cake!
I wanted to share the recipe for this cake I put together for our Easter dessert. It was a big hit! Since fresh strawberry season will be upon us before long, this cake will most likely be made again, in this household!
The cake recipe:
4 egg whites (I used 3 whole eggs)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 3/4 cups sugar (I used sucanat)
1 tsp vanilla
1 1/3 cups buttermilk
Beat together butter, sugar, and vanilla till creamy. Add eggs one at a time, beating after each addition. Add baking powder, baking soda, and salt. Add flour and buttermilk last, alternating each, and mixing after each addition. Bake in preheated 350 degree oven. The recipe called for 20-25 minutes for two 9 inch greased and floured pans, but it took longer than that for me. Mine was more like 35 minutes, so you may have to adjust for your oven. When they’re finished, let them cool for about 10 minutes, then turn them out onto a rack or plates to cool completely. If you use the same ingredients I did, your cake will not be white in color, but a light brown shade. Tastes absolutely wonderful, but if you want it to be white, follow the original recipe.
The filling between layers:
1 pack (8 ounce) cream cheese
1 stick butter
Real Maple Syrup
Powdered sugar
A hand full of finely chopped strawberries
Beat the cream cheese and butter together. Add maple syrup to taste. Mix in just enough powdered sugar for a nice spreading consistency. Add chopped strawberries last. Use this as the icing between the layers. I had plenty of this leftover, so these amounts could be cut in half.
The frosting:
1 container heavy cream
Sugar to taste
Beat the heavy cream with mixer till stiff peaks form. Add sugar to your preference for sweetness. Frost entire cake.
The garnish (and best part):
Fresh, sliced strawberries.
Add fresh, sliced strawberries to top and sides of cake. Now sit back and watch it disappear!
