Click for Cookbook LOGIN
"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Strawberry Basket Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Strawberry Basket Cake is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1 c plus 2 T sugar
1 c sour cream
1/4 c orange juice
1 1/2 tsp grated orange peel
1 tsp vanilla extract
2 large eggs
2 12-oz baskets strawberries
1/3 cup strawberry preserves

Whipped Creme Fraiche
3 cups chilled whipping cream
3/4 c chilled sour cream
3/4 c powdered sugar
1 1/2 tsp grated orange peel
3/4 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350. Butter and flour 2 9-inch diameter cake
pans with 2 inch high sides. Line bottom of pans with
parchment paper.
Sift first 4 ingredients into medium bowl. Using electric mixer,
beat butter and 1 c sugar in a large bowl until well blended.
Beat in sour cream, orange juice, orange peel and vanilla. Add
eggs 1 at a time, beating well after each addition. Add dry
ingredients and beat until well blended. Divide batter between
prepared pans; smooth tops.
Bake cakes until light golden and tester inserted into center
comes out clean, about 28 minutes. Cool cakes in pans on
rack 30 minutes. Turn cakes out onto racks and cool
completely.

Meanwhile, hull and slice 1 basket starwberries. Place in
medium bowl. Add preserves and 2 T sugar; toss to blend.
Let stand at room temperature until juices form, about 2 hours.

Place 1 cake layer, flat side up, on platter Top with sliced berry
mixture in even layer. Spread 1 3/4 c whipped creme fraiche
over berry mixture. top with second cake layer, flat side down,
pressing slightly. Spread all of whipped creme fraiche over top
and sides of cake. (Can be made 8 hours ahead. Cover with
cake dome and refrigerate.) Mound remaining whole berries in
center.
Personal Notes:
Personal Notes:
My very favorite cake! Make when berries are in season.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

968W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!