Matt’s girlfriend, Hannah, found out last week she got the job she wanted at a new school!
YIPPEE! A reason to celebrate!
We asked her what her favorite cake is…strawberry.
Hum…my Grandmother’s Lemon Cake is TOO DIE FOR and I got to thinking…why couldn’t I substitute strawberry cake for the yellow cake and strawberry jello for the lemon jello and make a strawberry cake TOO DIE FOR…and guess what…I did and IT WAS AMAZING!!!! (less the lemon/powdered sugar “glaze”)
1 cup fresh strawberries
1 cup butter, softened
3 1⁄2 cup powdered sugar, sifted, divided
1 tsp vanilla extract
Place strawberries in a blender and puree until smooth. (Strain to remove the seeds, if desired.) Transfer strawberry puree to a saucepan over medium heat and bring to a boil, stirring often, until the puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup powdered sugar into the butter until just blended.
Beat 2 tablespoons strawberry puree and vanilla extract into the butter mixture until just combined. Repeat with 1 cup powdered sugar, followed by 2 tablespoons strawberry puree 2 more times. Beat the last 1/2 cup powdered sugar into the frosting until just blended.
Butter cream icing is my favorite…whether vanilla, chocolate, peanut butter, strawberry…SO much better than the store bought stuff!
Chocolate covered strawberries…a treat all on it’s own especially this time of year when strawberries are in season.
I have a “gluten free” daughter in law so it is one of our favorites.
I use Toll House semi-sweet chocolate chips…but there is a trick to melting it! Microwave 1/2 bag in a glass bowl for 30 seconds, stir, then microwave again for 30 seconds and stir again…keep doing this until the chocolate is melted. Usually 3-4 30 second rounds. It is important to do this slowly and carefully or you will end up with a chalky wad of chocolate that I haven’t found a way to salvage.
After the chocolate is melted, I dip the strawberries (washed and dried)` in the chocolate and lay them on a cookie sheet covered in wax or parchment paper…then refrigerate until the chocolate is firm again…usually a few hours.
I had a little bit of chocolate left over so I spread it on parchment paper, let it harden in the fridge and then broke it into “shards.”
Another super simple dessert that is TOTALLY AWESOME!!!!!
I am mulling over all the possibilities now for jello infused cake…Blueberry? Cherry? Pineapple?
The possibilities are endless!!!!