This cake has our wonderful, strawberry pie filling between the layers and with fresh strawberries in the frosting its a beautiful, delicious, strawberry spurge.
Cake
1 white cake prepared according to directions
OR use the "Best White Cake" recipe from the Romney Family Table Cookbook.
Cook in 2 round 8" or 9" pans.
Allow cake to completely cool.
Filling
1 ½ cups water
Cake
1 white cake prepared according to directions
OR use the "Best White Cake" recipe from the Romney Family Table Cookbook.
Cook in 2 round 8" or 9" pans.
Allow cake to completely cool.
Filling
1 ½ cups water
¼ cup cornstarch
¾ cup sugar
¼ cup strawberry jello
Mix water, cornstarch, sugar, and jello. Stir until everything is combined. Heat on medium heat until thick. Allow the filling to cool completely.
Frosting
1/2 stick butter, softened*
4 ounces cream cheese, softened*
1 1/2 cups powdered sugar
4 ripe fresh strawberries
1 tablespoon milk
Beat butter with a mixer until fluffy. Add sugar and beat until combined. Add strawberries and beat until all blended and becomes a pretty pink frosting. Add milk if needed to thin to a spreading consistency
*To soften butter or cream cheese, remove the wrapper and place in a bowl and microwave 1 minute, power level 2 or 10-15 seconds on high. It needs to be soft but not runny.
Place one cake on a plate or cake stand. Spread filling on the cake. Add the second cake layer on top of filling. Frost top and sides of cake with frosting.
