So, you’ve offered to bring a dessert to a weekend party, and you have no idea what to make.  It’s a common problem, and I’m here to tell you that everything is going to be okay! This little cake is super easy, super delicious, and super pretty!  And with Casabella’s Strawberry Huller, Measure Clean & Steam, and Hand-Held Strawberry Slicer, this cake has just gotten a little easier!  I can honestly say that these tools will be the most used in my kitchen in the upcoming weeks now that strawberry season is upon us!

 

 

Before I started using the Strawberry Huller, I would slice off the top of the strawberry with a knife, wasting a quarter of the top of the strawberry as I sliced off the leaves.  With the Strawberry Huller, the only thing that is removed from the strawberry are the leaves and core!  And let’s talk about this adorable little Measure Clean & Steam.  Pretty enough to be left on your counter, I love the fact that I’m able to measure the amount of strawberries that I need, and rinse them all in the same basket!  This has become one of my favorite tools in the kitchen.

 

 

The Strawberry Slicer is the saving grace when in a hurry.  It slices through the strawberries effortlessly, making perfectly uniform slices which is exactly what you need for this cake!   And because they’re all the same size, you can rest assured the next time you make a pie or jam, that your strawberries are all cooking/baking at the same rate! This is definitely a wonderful tool to have in your kitchen.  I’m also here to tell you that there is ZERO shame in using a cake mix. I take advantage of cake mixes all the time!  This recipe will bring a cake mix from “boxed” to “made from scratch” and those partaking will be none the wiser!  Some homemade strawberry buttercream, fresh berries and a little flag to fancy it up a bit… and you have a beautiful dessert that you can feel proud to deliver to the party!

 

The specks of fresh strawberries with a little bit of spiced rum in the buttercream are a match made in heaven, and the cake is perfectly moist, even after a couple of days in the refrigerator! So make it ahead of time, and avoid the panic caused by forgotten promises.  You can’t go wrong with this pretty little cake… It’s will be a favorite for sure!

 

 

THE RECIPE:

 

The Cake
• 1 White Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 tsp salt
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 1 tbsp vanilla extract
• 4 oz cream cheese, softened
• 4 egg whites

You will need:
• Strawberry Buttercream Frosting
• 1 pint strawberries

 

Preheat oven to 350 degrees.  Grease and flour two 8” round cake pans, and line the bottom with waxed paper.

 

In the bowl of a stand mixer, add the cake mix, flour, sugar, salt water, vegetable oil, vanilla, cream cheese and egg whites.  (If you’re in a hurry, and there really is no need to mix the dry ingredients and wet ingredients separately! This cake will come together perfectly!)  Beat on low speed until the ingredients are all combined, and then increase the speed to high, and beat for about two minutes until fluffy.

 

Divide the batter between the two pans, tapping the pans on the counter to reduce bubbles. Place in heated oven, and bake for 30-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

 

Remove from the oven, and flip onto cooling racks, and remove the waxed paper. Let cool completely.

 

When cooled, if need be, slice the top of the cake so that the cake is level.  Place one layer on the cake stand that you plan to use, and generously frost the top (which will be the center frosting of the cake). Place the other layer on top of that, and begin to generously frost the top and sides of the cake.

To decorate the top of the cake:  Clean and rinse the strawberries in the Measure, Clean & Steam Basket, and using the strawberry huller, remove the leaves and cores.  Reserving three of the prettiest strawberries for the top of the cake, slice all of the rest with the  Hand-Held Strawberry Slicer.

 

Begin to layer the sliced strawberries around the outer edges of the top of the cake,  overlapping the strawberries as you move to the middle of the cake to create the illusion of flower-like petals.  Place three whole strawberries in the center of the strawberry flower.

 

Refrigerate until ready to use.  This cake will last in a covered cake plate for about three days in the refrigerator.  Enjoy!

 

 

Strawberry Buttercream Frosting

• 1 cup (2 sticks) softened butter
• 2 pounds powdered sugar
• 1 tbsp spiced rum (or vanilla extract)
• 1/2 tsp salt
• 1/2 cup strawberry sauce (recipe below)

 

In the bowl of a stand mixer, add the butter, powdered sugar, spiced rum, salt, and strawberry sauce.  Beat on slow until the ingredients are combined, and the increase the speed to high, and beat until light and fluffy (about three minutes).

 

This recipe will frost one 8” layer cake or 24 cupcakes.

 

Strawberry Sauce
• 2 cups chopped strawberries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice

 

Rinse and measure the strawberries using the Measure, Clean & Steam Basket.  Roughly chop the strawberries.  Add the strawberries, sugar, water, and lemon juice to a medium size saucepan, and cook on medium heat until it begins to boil.  Reduce the heat, and let simmer for about 20 minutes, or until the sauce thickens.  Watch it carefully, just in case it thickens before the 20 minutes is up!  It should be the consistency of maple syrup.  Let cool completely.  If desired, pulse a few times in a food processor to break the strawberries up before adding to the frosting. 

 

 

 

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