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Taste of the Past

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by Maxine Troxell

Summer and fresh strawberries are just around the corner.  I found this recipe in the Gold Medal State Fair Cakes that I had bought years ago when I was looking for some winning cake recipes. This cake uses fresh strawberries in the cake, filling, and to garnish the top of the cake. Enjoy!

Strawberries and Cream Cake

Ingredients

2¾ cups Cake Flour

2½ teaspoons baking powder

2 cups sugar

1 pkg. (4 serving size) strawberry gelatin

1 cup butter or margarine, softened

4 eggs

1 cup milk

1 teaspoon vanilla

½ cup pureed strawberries

Filling: 1½ cups whipping (heavy) cream, 2 tablespoons sugar, 1 teaspoon vanilla, 1½ cups sliced strawberries, 1½ cups quartered strawberries

Frosting: ½ cup butter or margarine, softened; 1 package (8 ounces) cream cheese, softened; 4 cups powdered sugar; 2 teaspoons vanilla

Directions

Heat oven to 350 degrees. Grease and flour 3 round cake pans (9 ½ x 1 ½ inches). Mix flour and baking powder in small bowl. Beat sugar, gelatin(dry) and butter in large bowl with electric mixer on low speed, 30 seconds, scraping bowl occasionally. Beat on high speed, about 3 minutes, scraping bowl occasionally until fluffy. Add eggs, one at a time, beating on high speed after each addition. Beat in flour mixture and milk alternately on low speed. Beat in 1 teaspoon vanilla and the pureed strawberries. Pour into pans. Bake 25 to 30 minutes until a toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire rack. Cool completely.

Prepare filling: Beat whipping cream, 2 tablespoons sugar, and 1 teaspoon in chilled large bowl with electric mixer on high speed until stiff. Place one layer on cake plate; spread with ¾ cup of the whipped cream, top with ¾ cup of sliced strawberries. Top with second layer; spread ¾ cup of whipped cream and ¾ cup of sliced strawberries. Top with third layer.

Frost sides with frosting: Beat butter and cream cheese in large bowl with electric mixer on low speed until well blended. Beat in powdered sugar and vanilla until creamy. Frost sides of cake.

Spread the remaining whipped cream on top of cake. Top with quartered strawberries. Store covered in refrigerator.

Recipe from the Past

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by Maxine Troxell

I remember when I was growing up, we lived on a farm between New Midway and Detour. My dad would often take me and my sisters along to the grocery store in Detour. I loved the whoopie pies they sold back then. They were always chocolate.  But with Valentine’s Day around the corner, why not make the red velvet kind of whoopie pie?

Red Velvet Whoopie Pies

Ingredients

½ cup (113 grams) butter, softened

1 egg

½ cup buttermilk

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt   

1 cup (200 grams) brown sugar

1 teaspoon vanilla

2 cups (240 grams) all-purpose flour

½ teaspoon baking soda

2 tablespoons red food coloring

Cream Cheese Frosting:   ¼ cup butter, softened; 7 oz. marshmallow creme;

                                                          4 oz. cream cheese, softened

Directions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

In a separate bowl, sift together the flour, baking soda, salt, and cocoa powder.

Add to the cream mixture the dry ingredients, alternately with buttermilk, beating after each addition, just until combined.

Stir in food coloring.

Using a medium-size ice cream scoop, drop batter on the prepared baking sheets and bake in preheated oven for about 10 minutes or until tops are set.

Remove from the oven and cool completely.

Cream cheese frosting: In medium mixing bowl, beat butter and cream cheese until smooth. Fold in marshmallow creme.

To sandwich the cookies, spoon a little frosting on the flat side of one cookie, top with another one.

Enjoy!