Garnish this strawberry layer cake with fresh strawberry halves for a pretty presentation. You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.
1 1/4 cups sliced strawberries
10 ounce all-purpose flour (about 2 1/4 cups)
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 teaspoon red food coloring
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 cups powdered sugar
12 whole strawberries (optional)
How to Make It
Preheat oven to 350°.
To prepare cake, place sliced strawberries in a food processor; process until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.
I normally always read reviews on recipes before I use them. However this time I was limited on certain ingredients and had to search for a recipe that I could make with what I had. I found this recipe and gave it a try. Big Mistake!!! Along with the other 1 stars I agree, this cake is terrible. Dense, bland, tasted like dough. I spit it out without even chewing. Whole cake got dumped in the trash.
HORRIBLE!!!! DO NOT WASTE YOUR TIME MAKING THIS, IT IS DOUGHY AND FLAVORLESS, IF YOU LIKE CAKE DO YOURSELF A FAVOR GET A REALLY HOT CUP OF COFFEE DRINK IT SO YOUR MOUTH IS BURNED, THEN TRY THIS CAKE, THAT WAY YOU CAN NOT TASTE YOUR DISAPPOINTMENT...ps I like cake, just not this one
I tried this as a nice surprise for the boyfriend. The frosting was super runny, so I stuck it in the fridge to help it harden. When it was finally time to try it, he bit into it and immediately spit it out!! The cake didn't rise properly and it was a heavy mess. He compared it to play-doh. We ended up only eating the decorative strawberries dipped in the frosting, the rest went in the trash. I won't try this one again :(
Any positive review must be from ignorant people who have never had a decent cake.
One reviewer said: "This recipe is simply divine. A cake fit for the gods". Agreed, but only if you are a sadist whose intention is to incur painful everlasting wrath from said gods.This is THE WORST cake I've ever made. Dense dense dense. No rise AT ALL. It was like eating strawberry scented PlayDoh. I suspect this is due to the lack of baking soda. I am not a professional baker but I should have trusted my gut (2.5 tsp baking powder?) and not this God forsaken recipe. I normally wouldn't leave such a review but I tried this recipe TWICE, wasting beautiful strawberries, delicious buttermilk, sugar, butter, eggs, etc.. Thank God I didn't bother with the icing until the cake was done. The first try I substituted the sugar with jaggery because it is more flavorful and contains essential minerals. I've never had an issue using jaggery in the past, but when I took the cake out of the oven I saw sorely disappointed. I assumed the cake didn't rise because of the lime used in the process of making jaggery, so I tried again with regular white sugar. SAME AWFUL CAKE. I wish I could bill the writer of this recipe for the ingredients that went to waste. Attached is a picture of the second attempt, having followed the recipe exactly with no substitutions. Both cakes went directly to the garbage bin.
I haven't tried the recipe, but in order to post these suggestions I had to assign some stars. My experience as a hobby baker tells me that when baked goods are described as bland they lack salt and vanilla extract. An eighth of a teaspoon of salt for a cake that calls for more than two cups of flour is never going to be enough--you need at least 3/4 to one teaspoon of fine table salt. Two teaspoons of vanilla extract would likely do wonders for the flavor, as well.
This cake was great!! I don't understand the negative reviews. I thought there was a bit too much icing ( I only used about 2/3 of the icing). Made it for Easter. Everyone loved it. Maybe the freshness of the berries impacts the flavour. The only issue I encountered was that I made this cake from Cooking Light Cooking Through The Seasons cook book. The nutritional analysis was incorrect. In the cook book it says that it makes 6 servings at 348 calories per serving. I cut it into 8 and thought they were huge so turned it into 16. When I looked at adjusting the calorie content for my records, something did not look right so I recalculated the whole recipe where I discovered that the calorie content was indeed listed for 16 servings not 6. (And here I thought I found a magic low cal cake.lol) I came on here to verify and found the correct analysis and the reviews. I would make this cake again. It was excellent.
I wished I had read the reviews before I made this cake, although the fact that some bakers loved it is a little confusing. I followed the directions exactly. I did increase the icing by 50%, which did help a little bit. The cake wasn't inedible, but it really was nothing special. The layers were stodgy, heavy and dense, they did not rise much in the oven at all. And despite the pureed strawberries in them, they did not have much flavor. I did not like the flavor of the icing, which surprised me. Orange juice instead of Grand Marnier might help that. The only strawberry flavor in the whole cake came from the fresh strawberries I stuck on the sides. The best that can be said for this cake is that it looks very pretty! I would not bother tweaking the recipe. Better to try a different one!