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Strawberry and Cream Cake

February 7, 2011

Photo by Gerik

Family gatherings involve special foods.  Why is it that we crave those special foods we grew up with or those the members of our family made special just to suit our taste buds!  Food must be more than taste and more like an expression of love so that we remember and cherish certain things so much.

My daughter, ‘Chelle, was allergic to chocolate as a child.   Such a horrible thing when her parents loved chocolate.  Everyone in the family had some form of chocolate cake for their birthdays but not ‘Chelle.

The Strawberry and Cream Cake was her special cake.  ‘Chelle is now living in Oregon and birthday celebrations where we are all together are few and far between, but we enjoy this cake for most any occasion and thank her for her brief intolerance of chocolate that made this a Parmele family favorite.  This year, we will make this cake for Valentine’s Day.  It’s a great summer cake especially when the strawberries are in season, but don’t be afraid to make it in any season.

The soft delicate flavors of this cake are a step above the classic strawberry shortcake we all love.  Your first bite will leave a clean flowery taste that begs for more.  My advice?  Cut your slices large, because a small slice just won’t do!

Strawberries and Cream Cake

Cake
1 White Cake Mix
½ cup sour cream
Mix cake according to directions on the box except you should add ½ cup sour cream.  Bake in 3 9-inch cake pans instead of two.

Filling
1 cup diced fresh strawberries
1 cup water
1/8th tsp. salt
1 cup sugar
3 T cornstarch
¼ cup corn syrup
3 cups diced fresh strawberries
In a saucepan, place 1 cup of diced strawberries, 1 cup water and the salt.  In another bowl mix the cornstarch and the sugar well.  Bring the strawberry mixture in the saucepan to a boil and boil for 3 minutes.  Stir in the cornstarch and sugar mixture and stir until smooth and thick.  Add ¼ cup corn syrup to make it shinny.   Remove from the heat to let cool.   Fold in the 3 cups fresh diced strawberries.

Frosting
1 tsp. gelatin
2 T. water
2 cups whipping cream
¼ cup sugar
For the frosting, place 1 tsp. of gelatin in a small cup and add 2 T. water.  Let sit for a couple of minutes.  Place the cup in the microwave for about ½ minute to warm and finish dissolving the gelatin.   Let cool a bit before adding it to the whipping cream and sugar mixture.

Place whipping cream in cold bowl and begin to whip.  Add the sugar and begin pouring in the gelatin and continue to whip until stiff.  Begin assembling the cake.

Place 1 layer on your cake plate and spread top with the whip cream, making a rim around the perimeter of the cake top.  Spoon in some of the strawberries and smooth out.  Add the next layer  and do the same. Don’t push the layers down or the strawberry mixture will leak out.   Add the top layer and then frost the cake completely with whip cream.  Pipe a decorative  rim around the top and around the bottom.  Chill the cake to stiffen up the whip cream.

Once the whip cream has set up, spoon the remaining strawberry mixture onto the top.  Store cake in refrigerator until serving time.

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7 Comments leave one →
  1. February 7, 2011 5:10 pm

    Yum, that looks fantastic! This is my favorite cake as well and I request it every year on my birthday. I really should be like you and learn how to make my own. I have a sweet treat linky party going on at my blog (it will be open until this evening) and I’d like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-3.html

    • February 13, 2011 4:14 pm

      Hi Lisa, I loved looking at your work as well. Your cookies are beautiful! Sorry to have missed your “linky party”, the winter flu got me and I’ve been out of commission. Maybe next time!

  2. February 7, 2011 5:21 pm

    Who needs chocolate? 🙂

  3. Vie permalink
    February 7, 2011 5:43 pm

    Wow – ANOTHER reason I wish you were MY Mom!

    • February 13, 2011 4:17 pm

      Hi Vie,

      Loved your comment!! I’m sure your cake would have Hawaiian flavors like mango and pineapple. Hmmmm, that gives me ideas! . . . and she’s gone in a puff of flour!

  4. Sara permalink
    February 22, 2011 10:57 pm

    Well Ms Pat, wish me luck… I am going to make this Saturday for Rob’s grandparent’s 65th anniversary party… I’m not so good at frosting cakes, but I’m going to give it my best. I’ll let you know how it turns out. Thanks for sharing with us!

    • February 23, 2011 12:17 am

      You are going to do fine I’m sure. It’s kinda messy at the beginning when you stack the cakes (filling will mush out a bit) but just clean it up and frost. I hope it turns out great for you. Good Luck!!

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