Posts Tagged ‘baking’

My Quest for Nutella Brownies

March 5, 2017

brownie.jpg

Everyone who knows me, knows my love of Nutella Brownies. I have posted recipes before but I was not 100% satisfied with the results. The last one I posted had too much sugar and too much cocoa as well as chocolate chips – which were unnecessary. First of all, Nutella contains sugar and cocoa, so I wanted that to be the ingredient that provided those. Don’t get me wrong, I don’t discriminate when it comes to brownies and I happily eat any result, but the last batch was too rich for me.

So I tried another recipe on my quest. I think this is a valiant and noble quest for a woman of my generation. On my journey I looked for a recipe with less sugar, less or no cocoa, and mainly Nutella to satisfy the chocolate/sugar ingredient. I am thinking maybe in the future I will just experiment and make up my own. But for now, I made the following recipe for a pizza night for friends about a month ago. I was very pleased with the results, the brownies were moist and Nutella-rific, not too much sugar or chocolate tasting and the salt was an extra treat. I think that having less flour made them like a rich piece of fudge. I also liked the salt, as I did in my chocolate chip blondie recipe, it adds a nice mix f sweet and salty. So if you are a Nutella junky like me, check out this recipe for a special treat!

Nutella Brownies

Ingredients:

1/3 cup unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups Nutella, divided
1/2 teaspoon salt
3/4 cup all-purpose flour
optional: sea salt
Directions:

Preheat oven to 350°F. Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not over mix.
Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.
Bake the brownies for 30-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 28-30 minutes, I always cook brownies less because I like them a bit less done, plus I used a 9-inch pan.
Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares.

The best dessert I ever made

January 29, 2017

 

img_0300I have had this blog for a while so I should comb back through my posts to see if this title is worthy. But I really don’t think I need to, as I think it was the best dessert I have ever made. It was simple to make and it combined my two favorite things, chocolate and marshmallows. My mom and I try to make each other amazing desserts on our birthdays. So yesterday I made her this wonderful treat in honor of her birthday. I started off with one word in mind – chocolate, as this is my mom’s favorite type of treat. I looked for decadent chocolate desserts, but did not come up with anything that seemed just right. So I went to my favorite website for desserts – King Arthur Flour, and I hit a home run when I typed in “chocolate desserts” and found triple treat hot chocolate cake. I know my mom likes chocolate and marshmallow just as much as me, so I knew this would hit the spot.

Triple treat hot chocolate cake was incredibly easy to make, which is rare for a decadent chocolate dessert, and it had ingredients I had in my kitchen. The bottom layer is a melted chocolate sauce – I used 60% cacao Ghirardelli chocolate chips (the only ones I like to buy), which you melt in the microwave with half and half. The middle layer seems to be a very liquid cake batter, but trust me it sets and makes the perfect fluffy cake. The top is made of big marshmallows you add on for the last few minutes, just to soften, and it is the perfect topping. If you like hot chocolate with marshmallows, this dessert embodies that in a bowl. The rich chocolate sauce, moist cake and melted marshmallows sang a happy song in my mouth and my belly. My daughter and husband said it was too rich but for me it had all the elements of a perfect dessert. I think my mom was pretty pleased too as I saw her sneak a few more spoonfuls when she went back through the kitchen. Please excuse the messy picture but I didn’t snap one before we all dug in. It says with the leftovers to nuke them a bit before enjoying, to warm up all the melty layers. So if you have liked the sweat treats I have posted before you have to try this!

Triple Treat Hot Chocolate Cake

Ingredients
BOTTOM
2/3 cup semisweet or bittersweet chocolate chips
1/4 cup half & half or cream
MIDDLE
1 cup King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup Double-Dutch Dark Cocoa or other Dutch-process cocoa powder
1 1/3 cups sugar
2 teaspoons espresso powder (I used instant coffee powder)
2 1/4 cups water
2 teaspoons vanilla extract
1/4 cup (4 tablespoons) butter, melted
TOP
24 full-size marshmallows (I might not have counted these, lol)
Instructions
Preheat the oven to 350°F. Lightly grease a 9″ round or 8″ square pan (I used a 9.5 inch pie dish). Make sure whichever you use is full-sized — at least 2″ deep.
To make the bottom: Combine the chocolate chips and half & half or cream in a microwave-safe bowl, and heat until the chips are soft and the cream is very hot.
Remove from the microwave, and stir until you’ve made a smooth, dark sauce; just keep stirring, you’ll get there. If any unmelted chips remain, reheat briefly.
Spread the sauce in the bottom of the prepared pan.
To make the middle: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, cocoa, sugar, and espresso powder. If the mixture is lumpy, sift it.
Stir in the water, vanilla, and melted butter.
Gently stir until everything is just combined.
Pour the batter over the sauce in the pan.
Bake the cake for 40 minutes, until the top appears set and the bottom is bubbling (and making the top jiggle).
Remove the cake from the oven, arrange the marshmallows evenly over the surface, and return to the oven for 3 minutes, just to soften the marshmallows.
Remove from the oven, wait 2 minutes, and serve immediately.
This cake is best enjoyed within 30 minutes of baking. For any leftovers, reheat briefly in the microwave.

Box Brownies from scratch

October 26, 2016

unnamed

Anyone who knows me, knows how much I love brownies. If I go to a frozen yogurt sundae bar, a brownie is my first choice in my cup. I have written before about how much I love boxed brownies. For someone who bakes most things from scratch that may be odd. But I grew up on brownies from scratch so a box mix at a party was my favorite treat. Though I do love my mom’s brownies, the texture and stickiness of box brownies is my favorite. I have an awesome college friend who shares my love of brownies, my brownie husband recipe is one of her favorites.

I googled homemade brownies that taste like a box mix and found an amazing recipe. I would say I have made it a dozen times since I found it last year. It is perfect for any occasion and people can’t believe they are from scratch. I recently made them and used the Hershey’s Special Dark cocoa instead of regular cocoa and it made them even more decadent. So if you are a closet Betty Crocker box brownie junkie like me, you need to try these! They are super easy and only have a few ingredients instead of ones you can’t pronounce, which is something I always look for when recreating stuff at home.

Quick and Easy Brownies {Like a Box Mix!}

Yield: 12-16 brownies

Ingredients

3/4 cup vegetable oil
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup flour
1/3 cup + 2 1/2 tbsp cocoa
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees. Grease a 9×9 square baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

Recipe modified from AllRecipes.com

 

Coffee Cake Adventures

June 22, 2016

IMG_2286.JPG

First off I would like to apologize to my readers, we bought a home, moved to a new town, I started a new job and my husband deployed in the last few months so I have been so busy I have not had time to post. That does not mean of course that I did not have time to bake. I always have time to bake. I even baked just this morning, it is part of my weekly routine. Lately I have made lots of favorites from my blog, wacky cake, sour cream coffee cake, black moons, blueberry buckle, and more. Those are staples that are always crowd pleasers. I have also been enjoying a new brownie recipe I found that tastes like box mix, that is going to be my next post, along with my Kentucky Butter Cake I have been making a lot. I am getting back on track for regular posting, I promise! Since I love coffee cake in any language I was excited to recently try a new recipe. I subscribed to King Arthur Flour’s email newsletters and often yummy recipes catch my eye. I highly recommend you sign up if you are a baker.

This recipe for Norwegian Sour Cream Cake looked right up my alley. I made it for a church potluck and have to say it was a big hit. At first people were going for a dry brick like corn bread concoction till the word got out about my tasty cake. If you love pound cakes and bundt cakes you have to try this easy recipe. It was a light, moist cake with just the right sweetness and a great vanilla flavor. I had made a berry compote I use often for my cheesecakes from Martha Stewart to top it but I left it at home by mistake. I definitely think that would be a perfect topping, or even just sliced strawberries and cream. The texture of the cake would be perfect for strawberry shortcake and delicious for tea time. You can travel to Norway right in your own kitchen with this tasty new recipe!

NORWEGIAN SOUR CREAM CAKE

Ingredients:

1 cup butter, salted or unsalted
2 cups sugar
2 large eggs
1 teaspoon salt*
2 teaspoons baking powder
2 to 3 teaspoons vanilla, to taste
4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups sour cream

Instructions
Preheat the oven to 350°F. Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
In a large bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
Stir in the salt, baking powder, and vanilla.
Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
Remove the cake from the oven, and gently loosen its edges.
After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
Yield: 1 cake, about 20 servings.

New York Crumb Cake

December 24, 2014

crumb

I have tried many coffee cake recipes and have yet to find one I did not like. But my most favorite type of coffee cake is a crumb cake. There are a few regular recipes I use but my mom always makes the NY crumb cake version and had given me the recipe. I did not try it until recently and I am glad I did. It was super easy to make and it was the best coffeecake I have made in a while. I should have know it was good because my mom gave it a 6 star rating. It tasted exactly like an Entenmann’s crumb cake, minus the ingredients you can’t pronounce. So if you need something sweet to start your holiday breakfast off right, try this easy treat and you won’t disappoint!

New York Crumb Cake

Makes 1 9×13 inch cake

Cake Ingredients:

2 Tablespoons of canola oil, plus more to brush the pan

1 1/2 cups of all purpose flour, plus more for pan

1/2 cup of granulated sugar

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 large egg

1/2 cup of milk

2 teaspoons of pure vanilla extract

Topping:

1 cup of light brown sugar, packed

1 1/2 teaspoons of ground cinnamon

1 cup (2 sticks) of unsalted butter, melted and cooled

2 1/2 cups of all purpose flour

+confectioners sugar for dusting after baking, a must!

1. Place rack in center of oven and heat oven to 325 degrees. Lightly brush a 9×13 inch pan with canola oil, dust with flour, tap out excess. Set aside. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. I think the canola oil is what makes the texture of this cake so soft and light like the store version, all of my coffee cake recipes usually call for butter. Spread the batter evenly in the prepared pan, it will be pretty thin and look like this:

 

batter

 

 

In a medium bowl combine topping ingredients: flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with rubber spatula until large crumbs form like this:
crumble

 

Sprinkle crumbs over batter so it looks like this, the white stuff is flour, not confectionary sugar (save that for after baking), I just had some flour in the bottom of my bowl.

cakebefore

Transfer pan to oven, and bake for 10 minutes. Rotate pan and continue baking until cake tester comes out clean, about 10 more minutes. Transfer pan to wire baking rack to cool. Dust cake with confectioners sugar using a metal strainer for a pretty effect. Cut into three inch squares and store in an airtight container for up to 3 days. Enjoy!!!

 

Santa wants cheesecake instead of cookies this year

December 13, 2014
cake4
I recently had a potluck at work and decided to look for a festive recipe to share. I love making cheesecake and it is always a crowd pleaser. I had seen some fun holiday recipe ideas on real simple and decided to go for these Santa Cheesecake bites (click through the pics to see these). It was easy to make and they came out very cute. If I made them again I would probably cut the squares bigger and follow the steps for the whipped cream piping, as I didn’t have much time so I used a can of whipped cream (gasp!). The cheesecake was surprisingly light due to the addition of the white chocolate I think. I don’t even like white chocolate but these turned out great. Everyone was very happy with the results. Check out the link for some other cute holiday desserts, I think we will make the pretzel Santa hats for Santa this year.
Santa Hat Cheesecake Bites – from realsimple.com
Yield: 25
Ingredients
  • 18 Oreos finely crushed to about 1 3/4 cups*
  • 2 1/2 Tbsp butter, melted and divided
  • 2 (8 oz) pkg cream cheese, softened
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/2 cup + 1/3 cup heavy cream, divided
  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 2 Tbsp powdered sugar
  • Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan). Brush foil with 1/2 tbsp melted butter. In a mixing bowl, using a fork blend together crushed Oreos and 2 Tbsp melted butter until mixture is well combined and evenly moistened. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.
  • In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and granulated sugar until mixture is smooth, about 30 seconds. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup heavy cream on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  • Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
  • Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).
  • In a mixing bowl, using an electric hand mixer set on high speed, whip remaining 1/2 cup heavy cream until soft peaks form, then add powdered sugar and mix until stiff peaks form.
  • To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with sweetened whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  • *Don’t use Doublestuff Oreos. I processed the Oreos in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .

Pumpkin is all the rage

October 29, 2014

IMG_1424.JPG

Since anything with #pumpkin is super cool right now I decided to continue on my fall coffeecake bender. I love when company visits and I have a reason to bake up a special treat. The recipe I found this time intrigued me because it was an accidental success. The blogger messed up on another recipe and ended up with this delicious cinnamon swirl pumpkin coffeecake. It was easy to make and insanely delicious. I would have to say it tasted like a pumpkin pie to me, with a glaze on it. I would probably make this again but for a fall potluck or as a dessert for thanksgiving dinner. It was a fun twist on typical pumpkin pie and did not register as coffeecake to me. Regardless, it was scrumptious and it fulfilled that constant pumpkin time of year craving.

Cinnamon Swirl Pumpkin Coffee Cake
Ingredients
  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
Glaze
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat the oven at 350 degrees F.
  2. With a whisk, mix together the flour, baking powder, salt, cinnamon and pumpkin spice.
  3. In a separate bowl mix the pumpkin, vegetable oil, sugar, egg, milk, and vanilla.
  4. Combine all ingredients and mix together until just combined.
  5. Pour batter into an 8×8 cake pan.
  6. Meanwhile in a small bowl, add melted butter, cinnamon, and sugar for the cinnamon swirl.
  7. Drop spoonfuls of the cinnamon sugar mixture on top of the batter. With a knife, swirl the cinnamon sugar mixture throughout the pumpkin batter.
  8. Bake in a preheated oven at 350 degrees F for about 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  9. Meanwhile, to make the glaze, mix together powdered sugar and a little milk. You may have to add a little more milk to get the right consistency.
  10. When the pumpkin cake has cooled some, drizzle the glaze over the top of the cake.
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 12

Pumpkin Crumb Cake

September 21, 2014

photoIt’s fall and pumpkin stuff is everywhere. From Starbucks to cheesy store fall decor, pumpkins make the fall season merry.  I saw a friend post a link to this recipe on FB and I knew I had to try it. I love crumb cake and adding the pumpkin gives it a new twist. We had company visiting which always gives me a reason to bake for our guests. The motive is less selfish when I can say I am making it for someone else and then I feel less guilt about eating the whole thing myself. I think it came out quite tasty. The crumb topping pairs well with the pumpkin flavor. The cake is more dense from the richness of the pumpkin pie filling, sort of like a pumpkin bar.So if you are craving fall flavors and want some coffeecake that doesn’t cost $5 a slice at Starbucks, check this out.

Pumpkin Crumb Cake

Ingredients

Cake
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 Tbsp vanilla
1 (15 oz) can pumpkin
1 cup whole milk
Crumb
1/2 cup cold butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
Spread batter into pan evenly.
To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
Spread this mixture on top of cake batter.
Bake for 45-55 minutes until center is set and toothpick comes out clean.
Can be served warm or at room temperature.

More Mug Cake Madness

August 3, 2014

bowlcake

I was having a sweet craving the other night and my hubby has been on a super healthy eating streak so I have stopped baking. Since I have made mug cakes before I figured that would fulfill my craving without busting my gut. I found a recipe that included Nutella, which is usually a staple in my pantry, but I shockingly had none in the house. Honestly the cake was so moist and delicious it did not need the Nutella (yes you are reading that correctly, direct from this Nutella addict’s thoughts). So if you need a quick fix for a sweet treat and don’t want to share or have a whole sheet of cake leftover to taunt you, check out this decadent dessert:

Super Moist Chocolate Mug cake

1/4 c flour

2 Tb cocoa (I used new hershey’s dark cocoa, mmmm)

1/4 tsp baking powder

2 Tb sugar

1/8 tsp salt

1/4 C & 1 Tb milk

2 Tb vegetable oil

Mix together dry ingredients, add wet ones and mix till no lumps. Nuke for 70-80 seconds depending on microwave watts. I used a small mixing bowl that is microwave safe because you would need a super large mug to make it. So I guess that makes it a bowl cake, lol. The recipe also said you can insert a spoon of Nutella in the middle and swirl it in upon serving but it did not need that. That would have made it too sweet. It was a bit gooey in center but that made it sort of like a molten lava cake, so I did not cook it any longer. You will not believe how moist and delicious this cake is in mere seconds in your microwave. It hit the spot!

“Get in my belly” strawberry shortcake cake

June 21, 2014

cake1

My new favorite cooking go to buddy is the Pioneer Woman. Maybe you have seen her show on Food Network or read her blog, but if not, check her out. She speaks to me in my language – cooking ridiculously delicious things from scratch. I have made a few of her recipes on here, most recently I made her fajita recipe again that I posted here. I offered to make a cake for someone’s birthday and I went to her amazing blog and just simply searched “cake.” I like doing this as the variety of options that come up are endless, from angel food cake, to decadent chocolate peanut butter to fruity summer treats. I suggest you check out her blog, not only does she post amazing food photography and step by step photos, but she has new take on old favorites, great holiday recipes,  and a recipe for pretty much anything.

So on a recent search I was curious about her strawberry shortcake cake recipe that popped up. I love strawberry shortcake and have tried many versions. This one was not a typical biscuit or sponge cake with strawberry topping and whipped cream recipe. It was the ingredients you would expect to find in this dessert but with a twist – cake and cream cheese frosting. Let me put it out there that I LOVE cream cheese frosting. I don’t know if it is because it is sort of like a quick cheesecake flavored treat or if it is because it is rich and creamy and great to top anything from cinnamon rolls to brownies to carrot cake. Anyhow a strawberry shortcake with cream cheese frosting sounded intriguing. So I decided to give it a go.

The cake in this “shortcake” is like one I never tasted. It is like a sponge cake but not as soft and it has amazing flavor and texture. In the last few years I became a strawberry shortcake biscuit recipe fan, and had gone away from the cake version. Anyhow, this cake was amazing, it was the perfect vessel for the strawberries and cream cheese.  I am not exaggerating when I say this is ONE OF THE BEST CAKES I HAVE EVER TASTED. Something about the cake and the way you smash up the strawberries and then layer them with cream cheese frosting over the strawberries and then over the entire cake, makes it just sing in your mouth. Plus this cream cheese frosting is richer and more tasty than any I have made before and will be my new go to version for other recipes. This shortcake cake is one that you’ll be salivating over for years to come.

cake5

split the cake when cool

cake3

smash up your fresh berries

cake4

make the cream cheese frosting of my dreams

cake2

it may look plan but inside this cake is magic!

Next time I will top it with more berries for pretty decorations.

Strawberry Shortcake Cake

Ingredients

Cake

  • 1 1/2 cups Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1 1/2 cups Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla

Icing

  • 1/2 pound (80z) Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1 1/2 pounds Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. (I used a spring foam 9 inch cheesecake pan which shortened my baking time a bit)

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom (from the pioneer woman, not me, haha). Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!