Old Fashioned Strawberry Cake

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One of my favorite cakes has to be my moms and grandma Jeans strawberry cake with a cream cheese frosting.  It just always seemed that the cake was so light and just melted in my mouth.  Of course that cream cheese frosting was always my favorite part of her cake.  Heck, it still is.

Many of my favorite recipes that I grew up with originated as I have said before in my great grandma Blanche’s kitchen.  It just shows that great recipes and handing them down from generation to generation has always been a family tradition with us.  As a very young boy I was so fortunate to live only blocks from my great grandmother and only a short drive out to grandma Jeans and grandpa Norms farm.  So I was always surrounded by the very best home cooked meals and treats.  This recipe, just like my Caramel recipe and  Apple Pie recipe to name a few, will always hold a special place in my heart as do these three special ladies.

I hope y’all enjoy their cake.  I think you might want to add it to your recipe box if you don’t have one of your own already.

Ingredients:

• 1 stick  butter at room temperature
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 4 large eggs at room temperature
• 2 3/4 cups flour (cake flour if you have it)
• 1/4 tsp. baking soda
• 1/4 cup half and half
• 2 tbsp. strawberry gelatin (you know, that wiggly jiggly stuff)
• 1 cup  pureed strawberries (fresh is best, but frozen works well too)
• 1 tsp. vanilla
• 1/2 teaspoon red food coloring (optional if you want it brighter color)

Frosting

• 13 ounces (1 & 1/2 packages) cream cheese at room temperature
• 3/4 cup butter at room temperature
• 6 cups  powdered sugar
• 2 tsp. vanilla

Preheat oven to 350°F

In a large bowl, beat butter with oil until smooth and creamy. Gradually add sugar just a bit at a time, continue beating until light and fluffy.

Now begin adding the eggs one at a time, beating the mixture well after each egg.

Sift flour with baking soda and gelatin powder together in a small bowl.  Set aside.

Blend pureed strawberries with half and half, vanilla extract and red food coloring.

With your stand mixer on lowest setting slowly add flour mixture and milk mixture alternately into the batter.  Remember, always begin and end with the flour mixture.

Now divide the batter evenly between two prepared cake pans.

Bake for 30-35 minutes or until tops spring back if lightly pressed in their centers.

Remove from oven and cool layers in the pans for 10 minutes, then turn out onto racks to completely cool before frosting.  DO NOT frost until they are cooled or frosting will melt and you’ll have a sloppy melted cake.

Frosting:

Beat together the cream cheese and  butter until smooth.

Gradually add in the powdered sugar on a medium speed setting until light and fluffy.

Add the vanilla and continue beating until frosting is smooth and satiny looking.

Spread generously, yes I said generously,  between the layers and around the sides and top of the cake.

Grab a fork, a tall glass of milk and ENJOY!!!