If you could take all the flavor of homemade strawberry ice cream and turn it into a cake, the end result would be strawberry dream cake. It's a cake that tastes just as good as the name implies. Cool and creamy, pink and dreamy.
Oven Temp ~ 350° Baking Time ~ 45 - Cake Pan Type ~ 10 inch springform pan
Preheat oven, butter a springform pan.
Strawberry Cake Directions:
Sift the flour, sugar, baking powder and salt into a bowl. Add the butter and 3/4
of the half-and-half. Add the vanilla, beat on high speed for 2 minutes. Scrape
bowl, add remaining half-and-half and eggs. Beat for two more minutes. Pour
strawberry dream cake batter into prepared pan and bake until a toothpick inserted
in the center of cake comes out clean. Cool in pan ten minutes, then remove strawberry dream
cake from pan and cool completely on wire rack.
Reserve enough of the best strawberries to decorate the top.
Slice the remaining strawberries, set aside. In a small bowl,
sprinkle the gelatin over the water and allow it
sit for five minutes. Place the bowl in a pan of simmering water, stirring
occasionally until the gelatin is dissolved. Add the raspberry jam. In a
large bowl, beat the cream just until soft peaks form. Add sugar and
gelatin-mixture, beat until stiff peaks form. Taste and add more sugar if desired.
Strawberry Dream Cake Assembly:
Slice the strawberry cake into three layers.
Spread 1/4 of the cream on top of bottom layer, cover with 1/2 of the sliced
strawberries. Repeat with second layer and place third layer on top. Cover
top and sides of cake with cream. With a pastry bag, pipe rosettes out of the
remaining cream, positioning around the top edge of the cake. Completely fill the center
of dream cake with whole strawberries, flat side down. Refrigerate cake until ready to serve.
Serving Size 267 g Calories 605
Calories from Fat 192 Total Fat 21.3g 33%
Saturated Fat 12.7g 64% Cholesterol 118mg 39% Sodium 281mg 12% Total Carbohydrates 96.8g 32%
Dietary Fiber 2.0g 8% Sugars 58.1g Protein 8.4g
Vitamin A 14% Vitamin C 82% Calcium 15% Iron 13%
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get cool
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!