Monday, April 20, 2015

STRAWBERRY OMBRE CAKE

Note: This is a recipe from Land O Lakes®  2013, thus it uses their name brands.

1 pkg (16-oz) fresh strawberries*, washed and hulled
1 (2-layer size) white cake mix
1/4 cup Land O Lakes®  butter, melted
Land O Lakes®  eggs, whites only
3 tbsp water
Red food coloring

Frosting:
1/2 cup Land O Lakes® butter, softened
1 pkg (8-oz) cream cheese, softened
6 cups powdered sugar

Additional strawberries for garnish, if desired

Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

Top with fresh sliced strawberries, if desired. Store refrigerated. 

*Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.

Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside. 

Place strawberries into 5-cup blender container. Cover; blend until smooth.

Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed. 

Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan. 

Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.  Clean pans; grease and lightly flour pans.

Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

Top with fresh sliced strawberries, if desired. Store refrigerated. 

*Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.


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