February 11, 2014

strawberry buttercream frosting

Today is kind of Part Two of yesterday's blog where I shared Gran's strawberry cake with strawberry glaze. I told y'all how I have made Gran's original recipe for years and years, and how the cake is tender and moist from a heavy dose of saucey, sweet strawberries. And then the bundt cake, while still a little warm, is drizzled with buttery strawberry glaze that runs down the sides and pools around the bottom. Mmmmm. It's delicious delicious!!

But since getting my hands on Gran's recipe more than ten years ago, I have developed a love affair with buttercream frosting. Who can blame a girl, right?! So I have taken Gran's cake, baked it in a 9x13 cake pan, and smathered it with almost an inch of strawberry buttercream frosting. This THIS is a cake you won't believe. The frosting is unbelievable. Like eyes-roll-back-in-your-head good. Cool it completely, and then chill it in the refrigerator before you serve it. Trust me on this. I actually made this cake over the weekend for my son's first junior high semi-formal dance, and we've just finished off the leftovers. And every bite is as good as the first. 

You may choose to bake the batter in a paper-lined tin and frost the tops for fun Valentine's Day cupcakes! Adjust the baking time accordingly. Either way you choose to make this strawberry cake - bundt, cake pan, cupcakes, glazed or frosted - it's a perfectly pink, perfectly delicious treat! 



1 stick unsalted butter, room temperature
4 oz cream cheese, room temperature
1/8 teaspoon salt
1 teaspoon good vanilla extract
1/8 teaspoon almond extract
1/4 cup frozen crushed strawberries with juice
2-3 drops red food coloring, optional
1 Tablespoon milk
4 cups powdered sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and salt until well blended. You will likely need to scrape down the sides of the mixing bowl a time or two.  Add the vanilla, almond, strawberries/juice food coloring, and milk; beat until combined.  With the mixer on low, add one cup of powdered sugar at a time, mixing until smooth. Add more milk a teaspoon at a time or more powdered sugar a little at a time to get the consistency you prefer for piping or spreading on cakes.

 Follow the recipe {here} except bake in a greased 9x13 cake pan, and do not invert like you would a bundt.