Strawberry season is upon us, and since I live in California I’m extra blessed with an abundance of fresh strawberries easily available all summer long. California produces 83% of the strawberries grown in the US (source) and my family enjoys more than our fair share!
Last week I felt the urge to make a cake, and I had some fresh strawberries that needed a home, so a cake version of Strawberry Shortcake seemed the perfect choice. I’ve long been on a search for a perfect vanilla cake recipe, so I dug through my (gigantic!) pile of “recipes to try” and pulled out a recipe for White Butter Cake from The Joy of Baking. I divided the batter into two 6″ cake pans, and reserved enough to make 3 cupcakes as well. Some recipes can easily be made as both a large cake and cupcakes, but I wanted to test it as both in the name of research.
Once the cakes were baked, I sliced each cake layer into two, filled the cake with a fresh strawberry filling and then frosted the cake with real whipped cream. The end result was a delicious summer treat! I was quite happy with this cake recipe in the cake form, and although the flavor was just a good in cupcake form, I would rate the cupcakes as just “good” (by the second day the cupcakes were extremely dry). In other words, I will keep this recipe for cakes, but continue my search for the perfect vanilla cupcake recipe.
This cake is a bit labor intensive, but is a labor of love that will produce delicious results sure to be appreciated by everyone lucky enough to get a piece.
~ Strawberry Shortcake… Cake ~
White Butter Cake
(recipe from Joy of Baking)
2 large eggs, separated
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup white sugar, divided (1/4 cup plus 3/4 cup)
1 teaspoon vanilla
1/2 cup milk
1/8 teaspoon cream of tartar
In a medium bowl, sift or whisk the flour, baking powder and salt. Set aside.
Separate the eggs, placing yolks in a small bowl, and put the whites in the bowl of your electric mixer.
In the bowl of your electric mixer, beat egg whites until foamy. Add cream of tartar, and continue beating until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. Scoop beaten egg whites into a medium bowl and set aside.
Now, using the bowl of your electric mixer, beat the butter until soft. Add 3/4 cup of sugar and beat until light and fluffy. Add egg yolks, one at a time. Scrape down sides of bowl. Add vanilla and beat until combined. With the mixer on low, add the flour mixture and milk alternately, in three additions, beginning and ending with the flour (flour, milk, flour, milk, flour).
Gently fold the beaten egg whites into the batter. Do not over mix, or the egg whites will deflate.
Divide the batter evenly between two 6″ pans (or two 8″ cake pans). The cake pictured is a 6″ cake. If using larger pans, the cake will be much shorter. Feel free to double the recipe if desired.
Bake in a pre-heated oven at 350*F for 20-25 minutes, or until toothpick inserted in the center of the cake comes out clean.
(recipe by Glorious Treats)
1 basket/pint strawberries
1 Tablespoon sugar
2 teaspoons corn starch
3 Tablespoons water
Chop/blend about half of the strawberries (5-7 strawberries) and the water in a food processor or blender. Pour the blended strawberries (and their juice) into a mesh strainer, sitting over a bowl. Use a large spoon or spatula to press the mixture through the strainer.
In a small saucepan, mix the sugar and cornstarch. Slowly add the strained strawberry juice, whisking to combine. Heat mixture to a boil and boil about 1 minute. Remove from heat and let cool.
Chop remaining strawberries into pea sized pieces and add to the cooled strawberry/sugar mixture. Chill until ready to use.
Fresh Whipped Cream
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Place the bowl and beater of your electric mixer in the freezer for 5 minutes (this will help the cream beat up faster). Remove bowl and beater from freezer and pour in heavy cream. Beat cream until it begins to thicken. Slowly add the powdered sugar and vanilla. Continue to beat until stiff peaks form when beaters are raised from the bowl (this only takes a few minutes, but carefully not to over-beat).
*Note- if the finished cake will not be served for several hours, or in extra warm weather, use the Stabilized Whipped Cream recipe HERE - the addition of gelatin will help the whipped cream keep it’s shape for much longer than traditional whipped cream.
Bake the cakes as directed. Prepare the strawberry filling as cakes are baking, and put in the fridge. When cakes are baked, and fully cooled, cut cakes in half, so you have four layers. Add 1/3 of the strawberry filling between each layer. Frost with freshly whipped cream. Place cake in the refrigerator until ready to serve. This cake should be served the day it is made. If you will be short on time the day you plan to serve the cake, you can prepare the cake layers and the strawberry filling a day ahead. Keep cakes tightly wrapped in plastic wrap (on the counter), and store the strawberry filling in a bowl in the fridge.
Happy Strawberry Season!
Here is a delicious treat that will help you feel like you’re on a tropical vacation… and might also help you fit into your vacation clothes! =)
This smoothie would be perfect as a light breakfast, or as an afternoon or evening treat.
Aloha Smoothie ~
1 fresh mango, peeled and chopped (or 1 cup frozen chunks)
1 cup fresh or frozen pineapple
1/2 of a banana, fresh or frozen (nice and ripe)
1/2 cup lowfat vanilla yogurt
1 cup milk
A handful of ice
Blend all of the ingredients in a blender until smooth.
Pour into glasses and enjoy!
Feel free to take this up a notch by adding a generous splash of coconut rum.
Recipe Source ~ Glorious Treats
I have two exciting thing for you today… Graduation Cupcakes and a fun announcement!
Many of you, my lovely readers, have been requesting more cupcake decorating ideas, and I’ve been listening! So if you know someone graduating pre-school, middle school, Jr. High, High School, or college, these are a great way to help them celebrate!
And… the fun announcement is that I have joined The TomKat Studio team as a regular contributor! I’m sure most of you know The TomKat Studio as a great source for beautiful party inspiration and custom party printables. I will be adding to that sweet combo with ideas for fun and beautiful cakes, cupcakes and desserts. My fridge is stocked with butter and cream, and I can’t wait to get started! =)
For this set of Graduation cupcakes, I made a few special fondant Graduation Hat Toppers (full instructions below), topped some cupcakes with printable toppers from The TomKat Studio, and dressed up a few cupcakes with simple paper “diplomas”. The diplomas were made by simple rolling a piece of white paper, and tying with a gold ribbon.
The cupcakes themselves are my favorite Chocolate Cupcakes with delicious Vanilla Cream Cheese Frosting.
~ How to make a fondant Graduation Cap ~
If you’re not familiar with working with fondant, start with my Fondant 101 post.
1. Color your fondant as desired (more detailed instructions HERE).
2. Roll out the color of fondant you plan to use for the hat.
3. and 4. Cut fondant into strips about 3/4 inches wide and 3 3/4 inches long.
5. Roll up a strip of fondant to create a ring (overlapping slightly). Use a teeny, tiny bit of water or corn syrup to help the ends stay together. Set aside to dry.
6. Cut a square (for the top of the hat) about 1 3/4 inches x 1 3/4 inches.
7. Allow hat bases (the rings) and tops (squares) to dry for several hours or overnight. They should be totally firm before moving to the next step.
8. When the pieces have dried, use a tiny bit of “edible glue”- made with a few tablespoons of powdered sugar and a tiny bit of water (it should be the thickness of toothpaste) and apply with a (clean) paintbrush along the top edge of one ring. Set the top of the hat (a fondant square) on top, and set aside to dry.
9. Once the top of the hat has been secured to the base of the hat, make a tassel. For the tassels, simply roll a tiny piece of fondant into a little “snake”. I used my finger to press down one end just a bit, then used a knife to create just a bit of texture to represent the individual strings at the end of a tassel.
10. Add just a drop of your ”edible glue” to the center of the hat, and attach the tassel. Bend tassel over the side of the cap just a bit. Set aside to dry (at least 1 hour). Add toppers to cupcakes right before serving (up to a few hours before). Fondant decorations added more than a few hours before serving will begin to get soft and lose their shape.
This is my mother…
She has never been on the cover of a magazine, and most likely never will. But she IS beautiful! She doesn’t color her hair, wear makeup (with the exception of maybe mascara 3 times a year) or own any designer clothes. But this woman has made hundreds of pies from scratch, made thousands of healthy meals for her husband and children (at times with quite limited supplies) and folded tens of thousands of loads of laundry. She has driven countless miles toting her children to and from piano lessons, dance lessons, sports practice and church youth group. She has taught her three children how to read, write, balance a checkbook, prepare dinner, plant a garden, and generally how to be confident, well rounded human beings. She is now helping to teach most of these things to her eight grandchildren. She has been faithful, loving and devoted to her husband (my Dad) for over 35 years.
She is my mother and she is beautiful!
Happy Mother’s Day to all of you BEAUTIFUL women!
As promised, I’m posting the recipe for the wonderful chicken salad sandwiches I served at my recent tea party. This is a bit of a first on Glorious Treats… a non “sweet” recipe. Well actually, these delicious tea sandwiches are a bit sweet, due to the cranberries added in the mixture, but they’re not a dessert!
As a lover of tea parties, I’ve enjoyed quite a few delicious tea sandwiches over the years, and made quite a few myself. This recipe is a combination of a few recipes I’ve tried over the years, with a couple of my own touches as well. I’ve made this Tarragon Chicken Salad many times, and it’s always enjoyed by all.
~Tarragon Chicken Salad Tea Sandwiches~
1 pound boneless, skinless chicken breast
1/2 cup fresh herbs, your choice (I usually use italian parsley, rosemary, and tarragon)
1 onion (yellow or red), thickly sliced
juice of one lemon
salt and pepper
2/3 cup chopped celery
1 small shallot, finely chopped
3/4 cup dried (sweetened) cranberries
1/2 cup chopped toasted pecans
1 Tablespoon finely chopped fresh tarragon leaves
1/2 cup sour cream (regular or low-fat)
1 teaspoon curry powder
Bread- Light Sourdough, Shepard’s Bread, or similar.
~Roasting the chicken~
Spray a shallow roasting dish with cooking spray. Layer the bottom of the dish with thickly sliced onions and 1/2 cup fresh herbs. Lay the chicken breast on top of the onions and herbs and squeeze the juice of one lemon over chicken. Sprinkle with salt and pepper. Roast, uncovered for 35 minutes at 375*F. Cool and chop chicken for salad (discard herbs and onions).
~Making the chicken salad~
Combine chicken with remaining ingredients. Taste for salt and pepper, and chill several hours or overnight to let the flavors blend. Taste again for salt and pepper before serving.
Cut bread into small finger sandwich size. Spread a small about of mayonnaise on bread (if desired) and place a tablespoon of chicken salad on each. Serve immediately, or cover well with plastic wrap or a very slightly moist dish towel and refrigerate for up to 1 hour.
Recipe Source~ Glorious Treats