Strawberry Cake
Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
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Credit: Todd Coleman
INGREDIENTS:
16 tbsp. unsalted butter, softened, plus more for greasing pans3 cups flour, plus more for pans
1 tbsp. baking powder
½ tsp. kosher salt
1 cup milk
½ cup seedless strawberry jam
3 tbsp. red food coloring (optional)
2 cups sugar
1 cup canola oil
1 tsp. vanilla extract
3 eggs
8 oz. cream cheese, softened
1 1-lb. box confectioners' sugar, sifted
1 tsp. strawberry extract
INSTRUCTIONS:
1. Heat oven to 350°. Grease and flour two 9" round cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk, jam, and 2 tbsp. food coloring in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.2. In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add remaining food coloring, confectioners' sugar, and strawberry extract; beat until smooth. Place one cake upside down on a cake stand, and spread 13 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting; refrigerate for 1 hour before serving. Serve at room temperature.
It's very striking to look at, but it's very sweet. Two cups of sugar is overkill with the strawberry jam -- and I used a jam with less sugar than most. Perhaps if I do this again, I would just use pureed strawberries.