Tuesday, February 21, 2012

Swirly Rose Strawberry Cake

A friend requested this cake for a special occasion----her sister, who lives with her family in Germany, is here for a visit, and she has been craving American cake!  :)   This is a frosting-lover's dream cake!

The strawberry cake recipe is my own variation of a few "doctored up" cake mix recipes I've seen.  The result is a moist cake with a wonderful strawberry flavor.   It's perfect paired with vanilla buttercream (as I used here, tinted pink), or with strawberry buttercream.

The swirly rose pattern on top is so very easy-----just use a super big star tip (such as 2D or 1M) and make large swirls, close together.  Fill in with swoops so that no cake shows through.  (You want to crumb coat the cake first so that the swirls have something to adhere to.  I say this from experience.  Trust me.  ;)  )

Strawberry Cake

1 box strawberry cake mix
1 cup flour
1 cup sugar
1 tsp. clear vanilla extract
1 cup sour cream
1 cup frozen sliced strawberries with syrup, thawed
3 eggs

In a large mixing bowl, whisk together cake mix, flour, and sugar.  Add vanilla, sour cream, eggs, and berries with syrup.  Beat on low with an electric mixer until combined.  Stop mixer and scrape down sides of bowl.  Beat on medium speed for 2 minutes.  Pour into greased pans----two 8 inch, two 9 inch, or one 9 x 13.  Bake according to package directions.  Cool in pan for 5 minutes.  Remove to cooling rack and cool completely before frosting and decorating.