I wanted a layer cake, but only have one round baking pan. (Isn't that odd?) So, I improvised a bit.... I baked the cake in a 9x13 glass pan that I had COATED with butter. When I pulled the pan out, the cake had pulled itself away from the edges a bit. I also took a Spatula and ran it around the edge of the cake. After it cooled, I flipped the cake upside down and gently shook the pan so the cake kind of worked its way out onto a cutting board. I let it cool completely and then I cut the cake in half so I had two squares.
Then, I started on the frosting. The other night we went to Matt's cousin's house and had delicious strawberry short cake. Ever since then strawberry desserts have been on my mind. I had strawberries in the fridge and thought I'd make a strawberry butter cream frosting. I ran the idea by Matt and he told me he wanted cream cheese frosting. I did a little research on strawberry frosting/fillings and found one similarity in all the recipes. I had to put the strawberries in a saucepan, bring them to a boil and crush them. When I went to the fridge to pull out the strawberries, I saw lovely limes looking me in the eye and decided they needed to be used too. The result was an amazing Strawberry-Lime Cream Cheese Frosting. A frosting that I will make again and again.
I definitely need to practice my cake decorating skills, but over all I was happy with how my cake looked and very happy with how it tasted. The cake was moist and dense with a very subtle flavor and the frosting almost tastes like a Strawberry Daiquiri. The strawberries are nice and sweet, but then the sweetness is cut by the lime flavor - it's very refreshing. I have some left over frosting that I'm going to use on sugar cookies.
When I asked Matt if he liked it, he told me he did and said this, "You know honey, you're baking skills and my home remodeling skills are pretty similar. Every once in a while something turns out bad, but mostly the results are good things. This cake is a great thing". Men and their compliments. :) He keeps getting himself massive pieces so there isn't enough for him to take to work tomorrow... sneaky, sneaky.
White Cake with Strawberry-Lime Frosting
Cake Source: Baking Blonde
Classic White Cake
12 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 1/2 teaspoons vanilla extract
Preheat oven to 350. Bring all ingredients to room temperature. Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan and line bottoms with parchment or waxed paper. (I was out of parchment paper so I just buttered the pan really well. There was no way I was using waxed paper, I had a bad experience with that once!)
In a large mixing bowl, beat butter and sugar for about 5-7 minutes, until light and fluffy. Sift together flour, baking powder and salt. Set aside.Combine egg whites, milk and vanilla extract.
Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture.Scrape bowl and beater often. Pour batter into prepared pan (s) and smooth top with a metal spatula. Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Strawberry-Lime Cream Cheese Frosting
2 sticks butter, very soft
1 8oz pkg cream cheese, very soft
2 tsp vanilla
3-4 C powdered sugar
8oz strawberries, hulled and chopped
1/2 - 1 tbsp brown sugar
3 tbsp fresh lime juice
zest from 1 lime
Combine strawberries, brown sugar, and 2 tbsp lime juice in a small saucepan. Bring to boil, stirring constantly and crushing strawberries with the back of the spoon. Remove from heat and let cool for a few minutes.
Cream butter, cream cheese, and vanilla in the bowl of a mixer. Add 1 C of powdered sugar, mix well. Add the second cup and mix well. Add the strawberry mixture, lime zest, and remaining lime juice and (oh wait, you know what's next..) mix well. Add the rest of the powdered sugar, 1 cup at a time. I ended up adding about 1 3/4 cup more powdered sugar. This made a ton, I had enough to frost the cake, use it as the filling, and still have some leftover.