Need a strong strawberry cake reicepe

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Permalink Reply by Sam The Cake Man aka Carl on January 8, 2010 at 11:17pm

I would take strawberry jam or jelly, put it in a sauce pan, and heat it. While heating it stir in a thickening agent and let it thicken a little. Then add that to your cake mix. It will not only help hold it together, but it will moisten it and taste great.
Try it out on a small cake to see how it turns out.
Good luck!

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Permalink Reply by Sam The Cake Man aka Carl on January 9, 2010 at 1:22pm

Oh ya! That strawberry pudding idea sounds great, I will have to try that. Thanks for that suggestion Sherry.


Sherry Qualls said:

What a great tip Sam!!

Another thing you can do is with a box mix is to add an extra egg and a box of strawberry instant pudding and instead of water use whole milk. This should help for dense up the cake for you.. This is what I do and it holds up really well under MMF.

Here are some other ideas as well
http://baking911.proboards.com/index.cgi?board=cakebaking&actio...

Here is a scratch recipe (I have not tried it)
http://allrecipes.com/recipe/strawberry-cake-from-scratch/Detail.aspx

It's great you are giving yourself so much time...then you can play and experiment. Looks like your house will be eating alot of strawberry cake!!

Happy Caking
Sherry

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Permalink Reply by Flourpower on January 9, 2010 at 10:20pm

I would like to say thank you for all of your great hints i will have to try them all......This question is for Sam the cake guy.....Would the jam or jelly replace something or be an addition to the cake mix? And Sherry I am going to try yours also I will post them as I go. I hope my family is not going to hate cake after I am done......=-) Okay thanks again. Flour power

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Permalink Reply by Sam The Cake Man aka Carl on January 11, 2010 at 5:22am

Flourpower,
You could either have it as an addition (provided it passed the cooking test), or better yet try it as a filling between layers or pumped in. Maybe mix it with a combination of creamcheese and whipped cream. I like to try different things and see how it comes out. Recently I had added some pineapple chunks to a filling and had drained the juice. I did not want to waste the juice so I thought I would experiment. I heated it in a sauce pan, adding brown sugar, butter, and half and half cream. I let it come to a soft boil and cook for awhile carmelizing it. Then I spread it on the top of one of the cake layers, and after cooling sufficiently covered it with frosting. The person told me yesterday what a great flavor and moist cake it was.

Flourpower said:

I would like to say thank you for all of your great hints i will have to try them all......This question is for Sam the cake guy.....Would the jam or jelly replace something or be an addition to the cake mix? And Sherry I am going to try yours also I will post them as I go. I hope my family is not going to hate cake after I am done......=-) Okay thanks again. Flour power

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Permalink Reply by The Topping on January 12, 2010 at 9:14am

I use the Wilton Butter Cake recipe and sub out the milk for freshly pureed strawberries. If you want more strawberry flavor, add in Sam's idea with the jam! I needed a strawberry cake that could withstand carving it into a treasure chest (for a 5 year olds pirate bday party) so I played around and came up with this one. Again, I used this for a carving cake, so it's dense, but very moist and flavorful and will hold up to fondant or tiered designs.

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Permalink Reply by ValD on January 26, 2013 at 11:56am

So you use 1 cup of pureed strawberries instead of the milk???

The Topping said:

I use the Wilton Butter Cake recipe and sub out the milk for freshly pureed strawberries. If you want more strawberry flavor, add in Sam's idea with the jam! I needed a strawberry cake that could withstand carving it into a treasure chest (for a 5 year olds pirate bday party) so I played around and came up with this one. Again, I used this for a carving cake, so it's dense, but very moist and flavorful and will hold up to fondant or tiered designs.

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Permalink Reply by The Topping on January 26, 2013 at 7:00pm

It's more like half and half- depending on weather, etc.  If it's very dry out, the extra moisture from the berries is great but if not it can turn out too dense.  Again, I only use that if I will be carving the cake into a sculpted piece. 

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