Cottage Strawberry Cake…

Cottage Strawberry Cake… www.camelliascottage.com

There may be no Spring layer cake that’s as welcome as Cottage Strawberry Cake. I’ll admit my skills as a cake decorator are few- yet decorating this cake with fresh strawberries makes it look so appealing and beautiful! I sort of went overboard and pulled some wild and domesticated strawberry leaves and runners (washed well mind you! Then kept them fresh in damp paper towels until time to decorate the Cottage Strawberry Cake.

Whole strawberries may be served alongside the slices and provide a welcome tang to the sweet cream cheese frosting. Not being a proficient Cake baker either, with few exceptions. I used a name brand good quality cake mix and enriched it with milk, melted butter, pure vanilla extract and an extra egg to make a denser more flavorful cake.

I think anytime you use a boxed cake mix of any kind, it’s a good idea to enrich it and also to make homemade frosting! This frosting has fresh strawberries in it- which changes the texture a bit- the recipe has a few suggestions if you prefer the smoother texture. Here’s how you make Cottage Strawberry Cake

Cottage Strawberry Cake

A beautiful 2 layer cake with cream cheese icing and sugared strawberries. Impressive showing for Spring- especially if fresh strawberries and if you can find wild strawberry leaves and stems! 
Course: Dessert
Cuisine: American

Ingredients

  • 1 Box Duncan Hines Strawberry Cake Mix * made according to our swap outs
  • 3/4 Cup Whole Milk (reduced by 1 Teaspoon)
  • 7 Tablespoons Melted and cooled Butter Plus more unmelted butter for pans
  • 3-4 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract

Strawberry Cream Cheese Frosting

  • 1 Cup Fresh Strawberries- hulled and chopped Sprinkle sugar over berries and cover
  • 12 Ounces Cream Cheese Room temperature
  • 2 Sticks Butter Room Temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 1-1 1/4 Pound Powdered Sugar Sifted
  • 1 Quart Fresh Strawberries- whole for decorating the cake

Instructions

  • For Cake- prepare 2 - 8 inch cake pans: grease with butter, then flour lightly. ( Lining pans with parchment paper rounds is also a good idea) Preheat oven to 350 degrees. (If using dark coated pans- reduce oven temp to 325 degrees) Blend cake mix, milk, melted and cooled butter and 4 eggs(3 eggs unless you want a denser cake)  in a large bowl until moistened. Add vanilla extract. Blend well.  (Do not mix according to box Directions!) Divide the batter equally between prepared pans. Bake cake layers on center oven rack for 26-30;minutes or until toothpick inserted into center comes out clean. (Check after 25 minutes) Cool layers in pans on a rack for 15 minutes! Turn out of pans and cool completely - this is important! 
  • For Frosting- In a deep bowl or your stand mixer bowl fitted with paddle attachment- not whisk! Blend together cream cheese, butter and vanilla extract. Add powdered sugar until thick consistency. Drain Room Temperature! sugared strawberries very very well. Fold into frosting. * Frosting may change texture when strawberries are added, you may add more powdered sugar if needed. Chill frosting until slightly firm before frosting cake layers. decorate with whole strawberries and greenery- if you don’t have wild strawberry leaves, mint leaves work well. Chill cake before serving. 8-10 slices. 

Notes

Feel free to add a few drops of red food coloring to Frosting, though strawberries should add the color you want. If concerned about the texture of the frosting, you may substitute up to 1/2 cup of strawberry jam. 

 

Our Cottage Strawberry Cake reminds me of a sweet and dear friend every time I make it, and isn’t that what any dish we make supposed to do? Good memories of sweet folks we’ve known and loved is the best reason I can think of to bake or cook anything! Hope you’re enjoying this Spring weather and dreaming of all the good things ahead…

Love y’all, Camellia

* All photographs are obviously mine.

Camellia’s Strawberry Cobbler…

D6DAEABB-F18C-45D7-8262-B633FA42A02BAs soon as I see little wild strawberries springing up in the yard, I start thinking about making a Strawberry Cobbler! Now, you know I love almost any kind of Cobbler, though in the Spring, it just seems festive to bake a fresh Strawberry Cobbler. A4051FF8-E743-468A-AEC2-078415677988

There was a Strawberry Pie, famous in the 60’s that was basically a pie crust, a thick glaze with big fresh strawberries and loads of whipped cream, that will always hold a sweet place in my heart, just like fruit cobblers evoke certain memories that are always good! Well, this Cobbler, is a bit different from the other cobblers I make, because it does have a glaze-y looking filling very similar to the aforementioned restaurant pie.

The difference is…when it’s baked, the glaze acts as a thickener and the strips of pastry act like dumplings- which gives it that juicy cobbler look- the glaze makes it richer gives the Strawberry Cobbler a brighter, prettier look! And…the sugary buttered pastry top- makes it pretty and gives more texture to the Cobbler!6EC8E3E1-5551-4D99-A20B-83BD2CDA6AE4

Here’s how you make- Camellia’s Strawberry Cobbler…

Camellia’s Strawberry Cobbler

A beautiful and easy spring dessert, filled with a thickened sauce and fresh strawberries- topped with a sugary crust! Perfect for any occasion! Top with a scoop of vanilla ice cream, it’s a dream...

Ingredients

  • 4 Cups Strawberries Cut in chunks and slices
  • 1 Pie Crust For single crust
  • 2 Cups Granulated Sugar Divided, plus more for topping
  • 2+ Cups Water
  • 3 Tablespoons Corn Starch
  • 1/4 Cup Strawberry preserves
  • 1 Stick Butter No substitutes

Instructions

  • Hull and cut strawberries into slices and chunks, discarding ant bruised areas.  Add 1 cup of sugar over the strawberries, set aside.  In a medium saucepan, heat water, cornstarch and strawberry preserves whisking and bringing to a low boil,. Add 3/4-1 cup of strawberries , 1/2 cup of sugar and 1/4 stick of butter into the cornstarch mixture, lower heat and stir often until the mixture is thickened. Preheat oven to 375 degrees. Butter a square glass baking dish. Roll out pie crust, cutting the sides off to make a square roughly the size of the baking dish. If desired, with a heart shaped cookie cutter, cut a heart shape in center of crust. Working quickly, add fresh strawberries to cornstarch mixture and toss lightly to coat berries. Pour into prepared baking dish. Dot with butter. With the strips of pastry, mix into the berry mixture like ‘dumplings’. Taste mixture for sweetness, if needed, sprinkle more sugar over filling before topping with large square pastry, which has been buttered. * do not crimp pastry edges- it will cook freeform on top of the cobbler.  Sprinkle pie crust with more sugar. Bake at 375degrees for 45- one hour. Allow to cool, filling will be very hot! Serve with a good quality ice cream, if desired. 6-8 generous servings. 

Right now, grocers are beginning to get in the smaller spring strawberries- Look for them, they make almost every dessert extra special! Spring Strawberry Cobbler was on my list to test when I realized it was Pi Day too! Well, for all you mathematicians out there,  in this case, Pi R are Square!

And… think you aren’t a math whiz? If you’re a baker, believe me you are! So, Happy Pi Day, from someone like me- who could eat pie every day! Especially, Strawberry Cobbler with a big ol’ scoop of ice cream!

Love y’all, Camellia

*All photographs are obviously mine.