Monday, August 15, 2011

Strawberry Tallcake

I wish that I had taken a picture of my 11 month old nephew eating some of this cake.  It made me want to fall off my chair I was laughing so hard.  He's a "big boy" now and insists on feeding himself...with his hands.  A vast majority of his cake ended up on the floor...and on him...and on me.  He was such a disaster, he had to go instantly into the tub.  But boy, did he ever enjoy himself.

This cake is a simple showstopper.  Easy to build, totally impresses, tastes amazing.  Strawberry shortcake, the quintessential summer dessert, taken up three stories.  I know we are a bit past strawberry season, but luckily I cheated an used some sweetened frozen strawberries I had tucked away in the freezer from another recipe.  It's hard to tell from the photo, but this is a 6 inch triple layer cake, which makes it look even taller.  It makes it a challenge to cut and a real challenge to transport.

Strawberry Tall Cake

5 tablespoons butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 1/2 teaspoons baking powder
1 1/2 cups cake flour
2/3 cup powdered buttermilk
2/3 cup water 

1 1/2 cups heavy cream
1/4-1/2 cup powdered sugar
1 teaspoon vanilla
1 16 ounce container of sweetened frozen strawberries, thawed

Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beat until smooth.  Mix together the buttermilk powder and water, add to cake batter.  Sprinkle on the baking powder, mix.  Add the flour and mix until just combined.  Divide batter evenly among three 6 inch pans.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.

Beat heavy cream and vanilla together until slightly whipped up.  Add powdered sugar to taste. (I like my whipped cream a little sweeter than most).

Layer cake, cream, and strawberries.  The frozen, thawed strawberries are quite juicy so some will slop over the sides of the cake, this juice will soak in and taste delicious!

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