1 cup confectioners’ sugar, plus extra for dusting
½ tsp. vanilla extract
3 tbsp. strawberry jelly
Preheat the oven to 350 degrees F. Grease two 8-inch round layer cake pans and line the bottoms with parchment paper. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth, then stir in the milk. Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until risen, firm and golden brown. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to finish cooling. For the filling, beat together the butter, confectioners’ sugar and vanilla extract until smooth. Spread this mixture on top of one of the cakes. Spread the bottom of the other cake with the jelly and then sandwich the two cakes together to enclose the filling, pressing down lightly. Dust the cake with confectioners’ sugar before serving.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
Frozen sweetened sliced Strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional
Prepare and bake cake according to package instructions, using two greased and floured 9-in. round baking tins. Cool for 10 minutes; before removing from pans to wire racks to cool completely.
In a saucepan, combine the sugar, corn-starch and salt; gradually stir in milk until smooth. Bring to a boil over a medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled.
Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving on a serving plate, spread with half of the strawberry mixture. Top with a second layer, spread with custard. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.
Yield: 12 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Prepare and bake cake according to package directions, using a 10 inch ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
Cut a 1 inch slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1 inch shell. Tear removed cake into 1 inch cubes.
In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.
Yield: 12-16 servings
Tested in theTHASCkitchen. Photo byTHASC. THASCis a unique small American business producing cards and other promotional products. www.thasc.com
We tested this recipe finding it a delight to make and eat. We did try a little make over decorating with fresh strawberries and blueberries. A fruit filling completed the make over. Whichever way you try, both will be a wonderful cake for your family and friends.
What you need:
1 package white cake mix
1 cup shortening
1 package confectioners sugar
½ cup water
½ teaspoon salt
½ teaspoon vanilla extract
blue and red food coloring
What to do:
Prepare and bake cake according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place once cake layer on a serving plate; spread 2/3 cup frosting. Top with remaining cake layer.
In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1 ½cups frosting and red food coloring. Fill pastry or plastic bag with ¼ cup white frosting; cut a small hole in the corner of the bag and set aside.
Frost top and sides with remaining white frosting. With blue frosting, frost a 3 inch section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.
2 1/2 cups coarsely chopped hulled strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
Pour into bowl and cool completely.
THASCis a unique small American business producing cards and other promotional products. www.thasc.com
Red and white, you add the blue. Fresh strawberry pie, delicious for all your 4th of July celebrations.
1 quart fresh strawberries
½ stick butter
3 teaspoons corn starch
1 cup sugar
1 cup water
1 drop red food coloring, optional
1 pre-baked pie shell
Cook ½ of the berries with one cup of water for 5 minutes. Mix well the cornstarch and sugar together and add to the boiled berries. Add butter and one drop of food coloring if you wish. Cook 25 minutes more. Let pie cool.
Put the berries from the refrigerator into a baked pie shell and pour the above roux (strawberry sauce) one the raw berries. Top with fresh whipped cream and serve immediately.
If you have prepared your pie shell, strawberries and roux ahead of time. This is how to assemble your pie. Place the raw berries from the refrigerator into the cooked cooled pie shell. Microwave your roux – strawberry sauce, for about 2 minutes. Pour over the raw berries. Top with whipped cream and serve immediately.
We have included our recipe for the pie crust. We used for fresh strawberry pie. It’s very simple to put together, and a nice change from plain pastry pie shell.
Crust: 1 cup chopped walnuts 1 cup flour 1/3 cup granulated sugar 1 oz. whipping cream Pinch of salt
Blend all ingredients together using a hand whip. Pat into a 9 inch pie pan. Bake at 350 degrees F for 25 minutes. Let cool completely before filling with your raw fresh strawberries.
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract (optional)
In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar and vanilla, beat 5 to 9 more seconds. Serve with your strawberry pie. For great results, put your whisk and bowl in the freezer for about 10 minutes before whipping your cream.
Tested in the THASCkitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com