Strawberry Cake with Chambord Frosting
Makes 1 (9-inch) cake
Write a review
- 1 1/4 cups unsalted butter, softened
- 1 cup sugar
- 2 (3-ounce) packages strawberry gelatin
- 6 large eggs, room temperature
- 3 1/2 cups cake flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk, room temperature
- 1/2 cup strawberry jam
- 2 tablespoons vanilla extract
- 2 cups unsalted butter, softened
- 2 (16-ounce) boxes confectioners’ sugar
- 2 tablespoons Chambord Raspberry Liqueur
- Halved fresh strawberries
- Garnish: whole fresh strawberries
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
- For batter: In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until creamy. Add eggs, one at a time, beating well after each addition.
- In another large bowl, whisk together flour and next 3 ingredients. In a medium bowl, whisk together milk, jam, and vanilla. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans.
- Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- For frosting: In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add sugar, beating until smooth; beat in liqueur.
- In a small bowl, reserve 1 cup frosting; spread remaining frosting between layers and on top and sides of cake. Spoon reserved frosting into a piping bag fitted with a large star tip, and pipe stars around top edge of cake. Arrange halved strawberries around base of cake; garnish with whole strawberries, if desired. Cover and refrigerate for up to 3 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/