I had bought 2 packages of fresh strawberries for $2 at Albertsons and didn't want to make shortcake or chocolate dipped srawberries again. Taking the stems off and taking the core out. I decided I would puree them.
Preheat the oven to 350. Butter and flour 2 8″ round cake pans.
In mixing bowl combine:
2 1/8 Cups Flour
1 1/2 Cups Sugar
1/2 Tbsp & 1 tsp Baking Powder
3/4 tsp Salt
Mix on low speed for 30 seconds then add:
1 1/2 Sticks Softened Butter
3/4 Cups Strawberry Puree
Mix to blend then beat to light and fluffy for about 3 minutes.
In another bowl whisk together:
5 Egg Whites
1/3 Cup Milk
In 2 separate additions add to cake batter. Blend after each addition until incorporated and wipe down sides of bowl.
Split batter into prepared pans
With an electric mixer and cold bowl beat:
1/2 Cup Heavy Whipping Cream
Set aside in fridge.
In a non-reactive bowl heat to warm:
1/4 Cup Strawberry Puree
Dissolve in puree:
1/2 ounce or pkgs Unflavored Geletin
Set aside to cool.
In another bowl mix together:
1/2 Cup Vanilla Yogurt
¾ Cups Strawberry Puree
When gelatin puree is cool, mix in too then fold in the heavy whipping cream.
Strawberry Cream Cheese Frosting
With an electric mixer beat together equal parts:
8 oz Cream Cheese
1/4 cup strawberry puree
1/4 cup Sugar
Beat until light and fluffy.
When all is done layer cake, mousse, frosting, cake... and outside put on the frosting.
Piece of cake!
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