Monday, July 4, 2011

Strawberry Pie Cake

Happy 4th of July!  I meant to post this earlier than today, but holidays get busy.  I just love strawberries!  I could eat them all year long.  When the good strawberries where available, I started baking like crazy, and froze a ton of them too.  This dessert is one of many that I have made in the past few weeks with strawberries.  It is a light vanilla sponge cake with strawberries and glaze spread on top...and vanilla ice cream is a must!  It is bursting with flavor.  I can't believe that I loved this dessert so much because my favorite desserts always include chocolate.  I will definitely be making this one again!

Here is your ingredient line-up: strawberry glaze, vanilla, flour, strawberries, sugar, salt, butter, eggs, baking powder, and whole milk.

Sift together the flour, baking powder, and salt.  Set aside.

Cream together the butter and sugar.

Beat in the eggs one at a time.  Scrape down the bowl after each addition.

Add the vanilla and beat on medium speed.

Pour 1/2 C. of whole milk.

Beat in the sifted dry ingredients...

...alternating with the milk.

Spread batter in an 8 inch square baking pan.  Bake at 350 degrees F for 40 minutes.

It should be a dark golden color when it is done.

Cut up some fresh strawberries and mix with the strawberry glaze.  Spread over top of the cooled cake.  Refrigerate.  Serve with vanilla ice cream.

Strawberry Pie Cake
1 container strawberry glaze
3 C. fresh strawberries
1 ¼ C. all-purpose flour
2 t. baking powder
½ t. salt
1/4 C. butter
2 eggs
¾ C. granulated sugar
1 t. vanilla extract
½ C. whole milk
Heat oven to 350°. Spray a 8-inch square baking pan with baking spray. Sift together the flour, baking powder, and salt; set aside. Using a stand mixer with the paddle attachment, cream butter and sugar. Beat in eggs one at a time and scrape down the bowl after each addition. Add the vanilla extract and beat for another 30 seconds. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended. Spread batter evenly with a spatula into the baking dish. Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes.  Cut up strawberries and mix with the container of strawberry glaze. Spread the strawberry mixture over the cooled cake. Refrigerate until ready to serve.
Source: slightly adapted by Culinary Concoctions by Peabody

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