Wednesday, May 4, 2011

Strawberry Dream Cake

Every April or May as a child, my father would drive us 100 miles to Oakland’s Chinatown for dinner and strawberry cake.  Strawberries were in season and the cake they made was to die for - at least I thought.  We’d eat a Chinese dinner family style, and have strawberry cake for dessert.  My father would then buy a whole cake to bring home with us.

That Chinese restaurant is no longer there, as are most restaurants from my childhood, but I can still taste that strawberry cake.

Over the years, I’ve sought to recreate that cake.  Through trial and error, I’ve come very very close.  Now every year while strawberries are in season (which they are now) I have to make a strawberry cake.  I like doing the 4-layer number.  Below are 2 variations using box cake mixes:
This one comes the closest.

Strawberry Dream Cake
1 package  (2 layer) yellow cake mix
1 packet Dream Whip Topping Mix
4 eggs
1 cup cold water
1 cup heavy whipping cream
1 pint strawberries, cleaned and sliced
(reserve a few whole strawberries for garnish on top)

Combine all ingredients for cake in a large bowl.  Blend with electric mixer at medium speed for 4 minutes.  Pour into greased and floured 9” cake pans.  Bake at 350 degrees for about 30 minutes.  Cool 10 minutes in pans; then remove from pans and finish cooling on rack.  If you want a 4-layer cake, after cooling, cut each layer in half.

Whip whipping cream on high until thick and fluffy.  Add sugar to taste.  Spread whipped cream on each layer, then place sliced strawberries on top.  Repeat.  On the top layer decorate with whole strawberries placed in center.

Sour Cream Pound Cake
1 package Duncan Hines Butter Cake Mix
Follow recipe for the Sock-It-To-Me Cake on cake box side (omitting streusel filling)

Proceed with whipping cream as above.

These cakes make a lovely presentation. Try one, I think you will agree!