Strawberry Shortcake with Almond Glaze

Source: The Girl Who Ate Everything

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. Wash dry and slice the strawberries and set aside.



Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

German Chocolate Cake Icing

1 cup sugar

1 cup evaporated milk

1/2 cup margarine or butter

3 egg yolks

1 tsp vanilla

1 1/3 cups coconut

1 cup chopped pecans

Mix sugar, milk, butter, egg yolks, and vanilla in saucepan over medium heat until thick, about twelve minutes. Fold in coconut and pecans.

Carrot Cake

2 cups flour

1 3/4 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

3/4 cup oil

2 cups grated carrots

4 eggs

1 cup chopped nuts

1 cup crushed pineapple

Preheat oven to 350 degrees. Grease 13 by 9 inch pan, set aside. Beat eggs until frothy. Combine the remainder of ingredients and combine well (about 2 minutes). Pour into pan. Bake for 40-50 minutes. Serve with cream cheese frosting.

Sprinkles Cupcakes' Strawberry Cupcakes

Sprinkles Cupcakes' Strawberry Cupcakes

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature

Directions

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles Cupcakes' Strawberry Frosting

1/2 cup frozen whole strawberries, thawed

1 cup (two sticks) unsalted butter, firm and slightly cold

pinch course salt

3 1/2 cups confectioners' sugar, sifted

1/2 tsp pure vanilla sugar extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Texas Sheet Cake

2 cups sugar

2 cups flour

1/3 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

1 cup butter or margarine

1 cup water

1/2 cup buttermilk (1/2 tbsp lemon juice per 1/2 cup milk wait ten minutes)

2 eggs

1 tsp vanilla

1. In a large bowl combine sugar, flour, cocoa, baking soda, salt.

2. In a small saucepan bring butter and water to a boil. Stir in sugar mixture.

3. Whisk in buttermilk, eggs, and vanilla until blended.

4. Pour into 13 by 11 in baking pan, bake for 25-30 mins, or when you insert toothpick and it come out clean.

icing:

1 cube margarine

4 tbsp cocoa

6 tbsp milk

1 box powdered sugar (3 3/4 cups)

1 tsp vanilla

1 cup nuts (opt)