Tuesday, June 21, 2011

Strawberry cake

Around the time that my daughter was born (almost 11 months ago, eek!), I started social networking with a lot of other expectant moms and new moms. The connections you can make via blogs, Twitter and Facebook are astounding, and I love the virtual community/sounding board/friendships I've had access to - these people are truly amazing.

One of my favorite new mamas (her absolutely adorable son was born a few short weeks ago) is an extremely crafty lady who Tweeted a few months ago about making her husband a strawberry cake. Elizabeth has an amazing sense of humor, is a great writer and is insanely creative and stylish. She and her husband have an amazingly sweet love story, and I relate to their May-December pairing. I've followed her pregnancy via her blog and Tweets, and I was instantly intrigued by her mentioning of the cake, as *my* husband is a big strawberry fan.

She e-mailed me the recipe, which looked easier and yummier than I had initially imagined. I worried only that I might not be able to find the strawberry nectar, but lo and behold, it was super easy to find in my grocery store - it came in a soda can-type container and came in many other flavors.

Having secured the necessary ingredietns, I vowed to make it soon. 

Soon came when I co-hosted a bridal shower for a friend (and Tim was promised the leftover cake). It was the perfect cake for the occasion, and it was absolutely delicious. It was simple, flavorful and moist - all winners in my book. And after Elizabeth pointed out the candy-like flavor, it totally jumped out at me, and I've started mixing all of the fruit-y flavored frostings that I buy with a vanilla or cream cheese frosting. This is a cake that isn't drastically complicated or crazy different, but it tastes great and has the amazing touches of the preserves and the strawberry nectar.

The recipe, from Elizabeth:

Use a boxed strawberry cake mix and add strawberry nectar in place of the called for water (like Jumex strawberry nectar - you can usually find it in the Hispanic section of the grocery store).

Instead of icing between the layers, use strawberry preserves.

To ice the outside, mix a container of strawberry icing with vanilla or cream cheese icing so it doesn't taste like candy. The vanilla seems to drown out the fake strawberry flavor in pre-made icings.

Then cut up fresh strawberries and arrange them on top.

Source: E Tells Tales


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