Strawberry Cake #TheCakeSliceBakers
The usually ubiquitous cartons of strawberries were nowhere to be found in Walmart. They didn't have a single fresh strawberry.
Not. A. Single. Doggone. One. #FirstWorldProblems
So I used frozen, and I think it turned out fine.
In the cookbook, the cake was decorated with sliced strawberries. Since I didn't have any, I just used some freeze-dried sliced strawberries that I found in the snack section. I colored a little bit of the cream cheese frosting green, and made some leaves and twirly, vine-y things. Cream cheese frosting isn't really the best for decorating, but what it lacks in holding it's shape it makes up for in flavor. You just can't beat cream cheese frosting, imho.
The cake batter calls for 3 T of cornstarch, which, presumably, helps to absorb some of the liquid from the strawberries. The only thing I didn't love about this cake was that all the strawberries sank to the bottom and formed kind of a "little too moist" layer.
See what I mean?
Maybe if the strawberries were pureed, they would be more evenly distributed. I might try that next time.
But the flavor was awesome. It was moist, delicate, and perfectly complemented by the frosting.
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It is a new year and a new book - Little Everyday Cakes - and our choices for August 2021 were ~
- All That's Left Are The Crumbs
- Culinary Adventures with Camilla
- Karen's Kitchen Stories
- My Recipe Reviews
Peach or Mango Upside Down Cake