I wish I had an Aunt Annie.
If I did, I would ask for her for her home address so I could show up every Saturday morning and listen as she lovingly taught me to bake cakes.
The unfortunate reality is that this recipe was not easy to come by. I did not find it on Pinterest, or google “best strawberry cake,” or ask Pioneer Woman. No, this cake took me by complete surprise. And the moment I tasted it, I knew the recipe had to be yours.
At a recent photographer friend‘s birthday party, a coworker of ours arrived with a strawberry cake. I love strawberry cake. There is a bakery in my hometown that makes impeccable strawberry cake. But I had yet to recreate anything like it on my own. And to be completely honest, I almost didn’t try this one. I had been let down too many times, sure that it was going to be another missed attempt at strawberry greatness.
But my first bite was a game changer. This cake was pure strawberry; fresh, light and moist with chunks of strawberry, delicately sweet and airy. The frosting was whipped, dense with a strawberry punch. A perfect precursor of spring on a plate. With light streaming in from the cafe windows where we ate, I thought for a brief moment I was living and breathing happiness. And before I left my dream state, the slice was gone.
My obsessive quest for the recipe began. The owner of the ingredients list did not want to share it (see egg salad dowry entry last week), and so there was one thing left to do: I stalked her. I came by her desk every day and told her I wouldn’t give up. I pled, whined, hid behind office doors to pop out and remind her I wanted it . Then one day, a lovely slip of paper appeared at my desk. A lovely piece of newspaper.
Newspaper recipes are a lost art. I know my generation has passed them over for quick reviews and input from social media sources; I can’t tell you the last time I read a local paper on a Sunday. But the great thing about recipes in the Food section is you know they were loved. Someone took the time to type it out from most likely a handwritten card. They knew it was worth printing and putting on everyone’s front door step. And that’s what I want for this blog- to share with you recipes that are loved, known, and appreciated.
And so, without further ado, I present to you the infamous (stalked) Auntie Anne’s Strawberry Layer Cake. Trust me, it’s worth the effort.
Aunt Annie’s Strawberry Layer Cake
What You Will Need:
1 cup fresh frozen strawberries, thawed (I washed two pints of strawberries, sliced a cup of them in half, then put that cup in a freezer safe bag for the cake. I then froze and thawed the rest of the berries to make sure I had enough juice for the frosting.)
1 box white cake mix
1 box strawberry Jello
3 tablespoons all-purpose flour
1 cup vegetable oil
1/2 cup water
2 batches strawberry butter cream frosting, recipe below
Fresh sliced strawberries and white chocolate coconut truffles for garnish if you like
What You Will Do
1. Preheat your oven to 350 degrees.
2. Spray two (9-inch) metal cake pans with nonstick cooking spray. Set them aside.
3. Drain your cup of strawberries well, reserving the juice for the frosting. I would go ahead and drain the rest of your frozen strawberries separately at this point to make sure you have enough juice.
4. Combine the cake mix, strawberry Jello powder and flour in a large bowl of an electric mixer. Add the oil, eggs, water and drained strawberries. Mix well on low for 30 seconds, then at medium speed for two minutes (make sure NOT to overmix here; it messes with the jello texture), scraping the sides of the pan as neccessary.
5. Divide the batter equally among two prepared pans and bake for 30 minutes. Check these at about 28 minutes to make sure they don’t over-bake. Remove the cake from the oven and let it cool for 10 mintues in the pan, then turn it out onto wire racks to cool for another 30 minutes.
6. At this point you can go ahead and frost the cake with buttercream. However,
BAKERS ALERT– you will have a moister cake if you take these rounds, wrap them in plastic wrap first then aluminum foil, and freeze them overnight. Take them out of the freezer the next morning and let them sit at room temp until you need to frost them.
7. Garnish to your heart’s content with strawberries, white chocolate truffles, sprinkles, marshmallows, edible glitter…
Strawberry Buttercream Frosting
What You Will Need
1 stick butter at room temperature (This is important for your frosting to whip up to it’s peak fabulousness)
1/4 cup strawberry juice (Please, please, please don’t skimp on this; the juice makes this frosting!)
1 pound powdered sugar
What You Will Do
1. Using an electric mixer, mix the butter, juice, and sugar together on low until blended. Then cream the mixture on high until light and fluffy, about two minutes. The icing will start to form peaks and feel like a dense buttercream when it is ready.
2. Scrape the sides of the bowl and/or taste frosting as necessary.
BAKER ALERT (These are way too much fun) If you dip your icing knife or spatula into a bowl of warm water, it will help smooth the frosting without tearing the cake. Also, it is easier to make one batch of frosting for the layer between the two cakes, then make a second batch for the top and sides of the cake. This ensures even frosting in the center and on the outsides of the cake.