Posted October 20, 2018 05:47:59 A week ago, the first-ever “summer cake recipe” was published on my blog.
This recipe is perfect for fall and winter.
The cake is light and fluffy and it’s topped with strawberries, a bit of whipped cream and a drizzle of maple syrup.
The cake is topped with a drizzled chocolate drizzle, whipped cream, whipped egg whites and a layer of whipped maple syrup that’s drizzling on top of the strawberries.
The frosting is creamy and delicious and I’m super excited to share this recipe with you!
Ingredients for a Strawberries Cake: For the cake: 1/2 cup butter, softened 3/4 cup sugar, packed 2 tablespoons pure vanilla extract 1/4 teaspoon salt 2 cups all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1/8 teaspoon cloves 1 teaspoon ground cloves 1/16 teaspoon ground ginger 1 teaspoon pure stevia 1 teaspoon vanilla extract For the drizzles: 2 cups of milk, divided 1 cup powdered sugar For the sprinkles: 1 cup of cream, divided For the strawberry cake: 2 large strawberries 1/3 cup butter 1/6 cup sugar 1/5 teaspoon vanilla For the frosting: 1 tablespoon coconut oil, melted 1 cup cream, at room temperature 1/1 cup powdered white sugar For this recipe, I used an apple dessert cake, which means the strawberries were in a small package.
I wanted to make this recipe as simple as possible, so I used the original box from my previous recipe.
You can use any cake you like for this recipe and you can also freeze it.
To make this cake, you need a large pot that can hold at least 2 cups water.
To begin, make the butter.
In a large saucepan, combine the butter, sugar, vanilla extract and salt.
Heat until the butter is melted.
Next, beat the flour with a whisk attachment until it is light, fluffy and fluffy.
Add the flour and beat on medium speed until combined.
Add in the milk, powdered sugar and vanilla and mix well.
Add this mixture to the butter and mix to combine.
Add a little more milk if needed.
Next mix in the powdered sugar.
Fold in the whipped egg white.
You may want to use a wooden spoon to stir the batter.
Add more powdered sugar if needed to form a soft batter.
Let this batter sit at room temp for about 30 minutes.
This is the “dough” and will thicken up when it cools down.
This next step is optional.
The icing can be placed in the fridge for 30 minutes or you can use a piping bag to place it over the top of your strawberries.
To do this, pour the icing on a parchment lined baking sheet and spread it evenly.
Once the icing is done, you can refrigerate it.
It should set about 2 hours before serving.
To serve, drizzle a little chocolate drizzle over the strawberries, drizzly with the whipped cream.
Notes I like to make the cake first to avoid any messy and runny icing that will make the strawberry drizzle appear too thin.
Also, I like my strawberries to be a bit sweeter than they were in my previous cake.
You could also add some vanilla extract to make your cake even sweeter.
If you’d like to save some time, you could also make this with a strawberry and chocolate cake.
I like it a lot more, but I also don’t mind the added sugar.
You can store this cake in the refrigerator for a few days.
This cake will thaw pretty quickly.
It also tastes amazing after you’ve made it.
If you decide to eat this recipe at a party or event, I highly recommend that you serve it warm with a sprinkling of whipped egg yolks and a few slices of strawberry cheesecake.
More summer desserts to try: Pumpkin and chocolate pie: this dessert is my favorite of the day.
Strawberry cheesecake with strawberries and chocolate: I’ve got an egg-free version and a vegan version.
Apple Pie with strawberry cake and cream: this recipe is a great fall dessert that’s light, refreshing and fun to make.