A Special Spring Dessert

This pretty and pink dessert was lovingly made for my mother-in-laws' birthday a few weeks ago. I don't think she'd appreciate me telling you how old she turned, so I won't :-) But I can say she is as sophisticated as this dessert looks. The moment I saw this recipe on Coleen's Recipes, I knew I'd be making it for her birthday. It's light and refreshing and it has my MIL's name written all over it. Even the name- Strawberry Chantilly- sounds like her. I guess you'd have to know her to know that, so just take my word for it. If you're looking for something unique and different, this is the dessert for you.

I keep calling this a dessert, and not a pie or cake, or something else, because that's what it is. It's almost like a mousse, because it has whipped cream folded into it, but it's light and fluffy from the meringue as well. It's a frozen treat that can be made in a 9x13-inch pan or in a springform pan as I have done. I got that idea from Coleen, and I think it makes for a prettier presentation. It's cool and creamy, sweet and bursting with strawberry flavor. All the while, contrasting with the buttery and nutty shortbread crust. If you're not a fan of nuts, you could leave them out. It slices nicely straight from the freezer too. If it's too hard, just let it rest on the counter for a few minutes.

One of the best things about this dessert, other than the taste, is how quickly it comes together. You dump the ingredients in the mixer and let it do all the work for you. This would be a great make ahead dessert for dinner parties, or for Mother's Day (May 8th), leaving you with more time to spend with your guests and loved ones. A simple garnish of fresh strawberries or plump berries dunked in dark chocolate compliment this nicely and make it extra special. Now that I think of it, I think almonds in place of the pecans and raspberries instead of strawberries would be just as lovely.

Strawberry Chantilly slightly adapted from Coleen's Recipes

Printer Friendly Version

For the Crust:

• 1 cup all purpose flour
• ¼ cup brown sugar
• ½ cup cold unsalted butter
• ½ cup chopped pecans

For the Filling:

• 2 egg whites
• 1 cup granulated sugar
• 2 cups fresh strawberries
• 1 cup heavy whipping cream
• 1 teaspoon lemon juice
• 2 drops red food coloring, optional

For the crust: Cut the cold butter into the flour and sugar until crumbly, then stir in the chopped pecans. Press mixture into the bottom of a 9x13-inch baking dish and bake at 300 for 20 minutes (or press mixture into the bottom and halfway up the sides of a springform pan and bake at 325 for 25 minutes). Set the pan on a rack to cool completely before filling with strawberry chantilly. I put mine in the refrigerator to cool faster while I made the filling.

For the Filling: Pulse the strawberries in a food processor til mostly pureed but still a little lumpy. Place the pureed strawberries, the egg whites, sugar and lemon juice in a bowl of your electric stand mixer. Beat on high for ten minutes. Add food coloring, if using, and mix for a few more seconds till the color is fully incorporated.

In a different bowl, beat the heavy whipping cream until you get stiff peaks. Gently fold, by hand, the whipped cream into the strawberry meringue mixture.

Pour the filling into the baked and cooled crust and cover well. Freeze for at least 6 hours, preferably overnight.

Slice and serve frozen chantilly with additional strawberries, if desired.

Happy Birthday Nonie!

Angel Food Cake Made Easy!

Along with lemon poppyseed cupcakes, I made this self frosting angel food cake to take to my mom's house for Mother's Day brunch. I had some egg whites left over from the lemon meringue pie I made so chose this simple cake. And unlike most angel food cakes, it only calls for 6 eggs whites and it's made in a 9-inch Pyrex dish. Genius!

Seriously, how genius is that? Have you ever heard of an angel food cake made in a Pyrex dish? No, me neither and that's why it appealed to me. It took away all the pressure of making a tall daunting impressive angel food cake by making it into a snack cake. It's mildly flavored with vanilla and almond extracts and it's topped with sweetened shredded coconut. As it bakes, the coconut gets imbedded into the cake and becomes slightly crunchy and golden, thus forming the self frosted part of this cake.

This cake was very quick and simple to put together. Like other angel food cakes, this one was light and airy. It was firm and and spongey, with a light sweetness. The coconut on top added a differing texture to the soft interior. Both my mother and monther-in-law love angel food cake, and while it's not my favorite, this was for them. All in all, I'd say that it was a success.

Self-Frosting Angel Food Snack Cake from The Cutting Edge of Ordinary via Cookie Baker Lynn

• 6 egg whites at room temperature
• 1/2 tsp cream of tartar
• 1/8 tsp salt
• 1/4 cup plus 2 Tbsp sugar
• 1/2 cup sifted cake flour
• 1/2 tsp vanilla extract
• 1/8 tsp almond extract
• 1/2 cup flaked coconut

Preheat oven to 325 degrees F. Position rack in the center of the oven.

Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 Tbsp at a time, beating until stiff peaks form.

Sprinkle flour over egg white mixture; fold in carefully. Gently fold in almond and vanilla extracts.

Pour batter into an ungreased 9-inch square baking pan. Sprinkle coconut over the top.

Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.

If you haven't already, go enter my cookbook giveaway!

I finally did it.

I'm back again with another recipe that I baked with my friends Ingrid of 3 B's and Michelle of One Ordinary Day. This recipe was chosen by Michelle and she chose Lemon Meringue Pie from none other than Emeril Lagasse! I like lemon pies but meringue really isn't my thing. Still I was looking forward to it because it's something I've tried and have never had much success with.

I tried a recipe last summer and the crust was perfect. The filling was perfect. The meringue was perfect. Do you see where I'm going here? It should have been a perfect pie but there were mistakes in the recipe that were not tested by the recipe author and in the end it was a weepy mess. It never set up and ended up down my disposal. I tried it again a few months down the line and skipped the meringue part because that's where I had problems the first time. It was delicious but it still wasn't lemon meringue pie. It was lemon cream pie. I may blog about that one sometime in the future.

So I was bound and determined to master this pie. I was on a mission from God. ha ha! Actually it was my personal mission because I wanted to make this pie for my father-in-law. It's his favorite pie and while I kept promising he never got it. He didn't mind, but I did. I was finally able to serve this for dessert a couple weeks ago after our tomato basil soup dinner. And we all loved it.

I did not make Emeril's pie crust but I've included the recipe below if you chose to make it. I cheated and used refrigerated pie crust because I didn't plan ahead and make it in advance. (Ingrid and Michelle, I hope you don't kick me out of this group of this little baking group for cheating on the crust- I love baking with you cheeseballs!) It worked fine, but it shrunk up a little bit. I urge you to make homemade if you can, but in a pinch a store bought crust will do.

This pie was pleasantly tart with great lemony flavor but it wasn't overpowering. The meringue was simple and it piped beautifully but since it's not my favorite part, I only used half the meringue. And I might have over browned my peaks but I was having way too much fun with the blow torch!

Lemon Meringue Pie from Emeril Lagasse

Printable Version

Crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 6 tablespoons cold, unsalted butter, cut into pieces
• 2 tablespoons cold vegetable shortening
• 3 to 4 tablespoons ice water, or as needed

Filling:

• 1 1/4 cups granulated sugar
• 5 tablespoons cornstarch
• 1 cup milk
• 1/2 cup cold water
• 1/8 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 1/2 tablespoons limoncello (optional- I omitted)
• 2 tablespoons cold unsalted butter, cut into pieces

Meringue Topping:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons powdered sugar

Crust: Sift the flour, sugar, and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough.

Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively. Refrigerate for 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling.

Filling: Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly, and add the zest and limoncello, if using. Add the butter, 1 piece at a time, and whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared pie crust.

Meringue: Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the powdered sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread.

Transfer the meringue to a pastry bag fitted with a medium star tip. Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row. Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of a spoon.)

To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.)

Transfer the pie to a wire rack to cool completely before serving.

NOTE: You need to top the filling with meringue while it's still hot. Make sure to cover the entire pie, all the way to the crusts, with the meringue, to prevent shrinkage.

I refrigerated this pie for a couple hours to firm up the filling. It also kept well in the refrigerator for a couple days.

What will we make next month? You'll have to wait and see! For now, go and visit Michelle and Ingrid and see how their pies turned out.

Today's my little brothers 15th birthday- Happy Birthday Aaron. I love you!

If you like pina coladas & getting caught in the rain.

You make Pina Colada Cake...and just in time for Father's Day!

This is my third installation for The Cake Slice Bakers. We're working our way through the fabulous cake book- Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne. I don't know how to convince you that you NEED to get his book. It boasts page after page of tall gorgeous celebration cakes--swoon!

This cake has a brown sugar cake filled with a pineapple, jam-like filling speckled with vanilla beans, drizzled with rum (I used Malibu coconut rum!) and topped with a magnificently creamy coconut meringue buttercream. I fancied up my overly white cake with toasted unsweetened coconut shavings.

My overall impression was that this cake was lacking something. The cake was good but I wish it had coconut or pineapple in it not just around it. I think it could have been much more moist that way. Also the filling was good but I thought it was a little sweet and didn't have that punch of lime that I was expecting. Maybe zest would remedy that. The cake with the filling tasted very similar to a pineapple upside-down cake. And the coconut meringue buttercream, while it sounds enticing... just didn't do it for me. This would have been fab with a pineapple cream cheese frosting. I realize that would have turned it into a pineapple cake, but I'm okay with that.

Pina Colada Cake from Sky High Cakes

Brown Sugar Cake

• 3¾ cups cake flour
• 1¾ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2¼ cups packed light brown sugar
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1¾ cups buttermilk
• 5 eggs
• 2 tsp vanilla extract
• 9 tbsp rum – light, amber or dark (for drizzling over cooled cakes)

Preheat the oven to 350 degrees F. Butter and line the base of three 9inch cake pans.

Sift together the flour, baking soda, baking powder and salt into a large mixing bowl. Whisk gently to combine. Add the brown sugar, butter and 1½ cups of the buttermilk to the dry ingredients. With the mixer on low blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

Whisk the eggs with the remaining ¼ cup buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter between the 3 pans. Bake for 25-28 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean.

Let the layers cool in the pans for 10 minutes, then turn out onto wire racks, carefully peel off the paper and allow to cool completely.

Pineapple Filling

• 1 can (20 ounce) crushed pineapple in juice (no added sugar)
• 1 cup sugar
• ¼ cup freshly squeezed lime juice
• 1 inch piece of vanilla bean split in half

Combine the pineapple, sugar and lime juice in a pan. Scrape the vanilla seeds into the pan too. Warm over a medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.

Raise the heat to medium and simmer, stirring occasionally, until the juices have almost completely evaporated and its turned jam-like in consistency. Let the filling cool completely before using. (Can be made a day in advance and refrigerated)

Coconut Meringue Buttercream

• 3 eggs whites
• 1 cup sugar
• ¼ cup water
• 2½ sticks (10 ounces) unsalted butter, at room temperature
• 2/3 cup unsweetened coconut milk
• 1½ tsp coconut extract

Put the eggs whites in the bowl of an electric mixer fitted with a whip attachment so they are ready to go.

Combine the sugar and water in a small saucepan and place over a medium heat, stirring to dissolve the sugar. Bring to the boil and cook without stirring until the syrup reaches 238 degrees F on a candy thermometer.

Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.

With the mixer on low speed, gradually add the butter, several tablespoons at a time and continue to beat until a smooth fluffy frosting forms. Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.

Assembly:

Place one layer flat side up on a cake stand. Sprinkle a generous 3 tbsp rum over the cake. Spread half of the pineapple filling over the layer, leaving a small gap around the edge. Add the second layer, sprinkle with more rum and cover with the remaining pineapple filling. Top with the third layer and sprinkle with the remaining rum.

Frost the top and sides of the cake with the coconut buttercream. Decorate with some thin shreds of coconut and slices of pineapple if desired.

Makes one 9-inch triple layer cake.

For a printer friendly version, click here.

Visit the other Cake Slice Bakers to see how they did!

Strawberry, Chocolate and Vanilla = Neapolitan Cupcakes

Several weeks ago while visiting a fellow food blogger I came across an idea for a cupcake. You see, Maria, from Two Peas and Their Pod, visited a cupcakery and brought home several different flavors. One of them was a Neapolitan cupcake. I've been dreaming of that cupcake ever since. Thanks Maria!

I had intentions of adapting a basic one-bowl chocolate recipe into a two tone batter, but then I remembered that the PBS show, Everyday Baking, had a recipe for chocolate and vanilla cupcakes with buttercream frosting. But I had some strawberry meringue buttercream frosting leftover from my sister's strawberry birthday cake so I used that to top these black and white cupcakes with. Voila- a Neapolitan Cupcake was born!

They're so pretty and girly and would be perfect for a wedding or baby shower, Mother's day, birthdays and even a backyard barbecue or luncheon. With the flavors of chocolate, vanilla and strawberry, there's something here for everyone.

I adapted the original version of these cupcakes because all the reviewers said they were very dry. I wanted to make them despite their claims so I added a little vegetable oil and upped the amount of milk in the batter. They weren't dry to me. At the same time, I don't think there was anything spectacular about these cupcakes. They were good, but the strawberry buttercream made them even better.

Black-and-White Cupcakes adapted from Everyday Baking

Vanilla Batter:

• 8 Tbsp. (1 stick) unsalted butter, room temperature
• 1 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp.salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 3/4 cup whole milk
• 2 Tbsp. vegetable oil

Chocolate Batter:

• 8 Tbsp. (1 stick) unsalted butter, room temperature
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 3/4 cup whole milk
• 2 Tbsp. vegetable oil

Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with strawberry meringue buttercream.

Makes 24 cupcakes

NOTE: Click the link to view the recipe for Strawberry Meringue Buttercream.

Be sure to use regular white cupcake liners so you can see the distinct separation of the chocolate and vanilla batters.

The Devil Went Down To Texas

This is the second cake I've made for The Cake Slice Bakers and boy is it delicious! On a scale from 1-10, ten being the best, I give the Chai Cake with Honey-Ginger Cream that I made last month a 6. I give this Devil's food Cake with Brown Sugar Buttercream a 9.5! Honestly, it is that good. Go get the book Sky High: Irresistable Triple Layer Cakes from Alissa Huntsman and Peter Wynne- you won't be disappointed!

I've eaten Devil's Food cake before but I've never made it. That being said, I've made many different recipes for chocolate cake. After making this one, I'm wondering what the hell (get it, ha ha!) took me so long to make this. This recipe is going on my "must make again, because it was so darn good" list. It had an excellent crumb, it was chocolately, not too sweet, moist and fluffy.

With this cake came two options of frosting: Brown Sugar 7-Minute Frosting and Brown Sugar Buttercream. I chose buttercream because if you're going to eat devil's food, you're obviously not on a diet, so why not have a decadent frosting to accompany it. How was the buttercream, you ask? Wonderfully creamy, soft and light, caramelly, cinnamony and the teensiest bit of sweetness. The best part though was that it wasn't overwhelmingly buttery, You know how you get that greasy feeling on the roof of your mouth? Well, not with this frosting. It is fluffed up and lightened with egg whites, but creamy from the butter. The brown sugar syrup provides the sweetness instead of using powdered sugar. I added cinnamon because I love it with chocolate and brown sugar. Reminds me of cinnamon toast. It was oh so dreamy.

I decorated it with Guittard chocolate discs.

Mile-High Devil's Food Cake from Sky High Cakes

Makes an 8-inch triple layer cake:

• 1 c. unsweetened cocoa (NOT Dutch Process)
• 1 1/4 c. hot water
• 3 c. packed light brown sugar
• 2 2/3 c. cake flour*
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 9 oz. unsalted butter, room temp. (2 sticks + 2 Tbsp.)
• 3 large eggs
• 1 1/2 tsp. vanilla extract
• 3/4 c. cold water

*1 cup of cake flour is equal to ¾ cup flour plus 2 tablespoons of cornstarch.

Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.

Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.

In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.

In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.

Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.

NOTE: I halved this recipe and it made a triple layer 6-inch cake. I also made a mini 3-inch cake that I torted and filled with the cinnamon buttercream and covered in brown sugar. Completely over the top and indulgent but delicious!

Cinnamon Brown Sugar Buttercream

• 5 egg whites
• 1 1/4 c. packed brown sugar
• 1/4 c. water
• 1 lb. unsalted butter, room temp. (16 oz./4 sticks)
• 1 tsp. cinnamon (optional- my addition)

Place all the egg whites in the bowl of an electric mixer; set aside.

In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.

Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.

With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.

Mix in the cinnamon if using.

NOTE: A cake topped with the meringue frosting is the best eaten the day it’s made. It does not do well in the fridge.

If you choose the buttercream frosting you can keep it in the fridge for 3 days. Make sure to allow the cake to come to room temperature for 1 to 1 ½ hours before slicing. Otherwise the frosting will be hard and heavy.

For a printer friendly version of the cake and both frosting recipes, click here.

My husband liked it!

Check out all the other Cake Slice Bakers by clicking on the link then their individual blogs!

Spring Celebration Cake

I made this cake for Rach's April Baking Challenge. The theme for this month is Spring! When I think of Spring, I think of warmer weather, pastel colors, and new growth. It also makes me think of my sister because I make this cake for her every year on her birthday. This cake officially marks the start of spring for me.

This strawberry cake comes out of my favorite cookbook: Favorite Recipes For Our Friends. My grandmother gave me this cookbook over 10 years ago. It may have been the only cookbook she owned and she got it from The First National Bank in my hometown back in 1975! In the book are recipes contributed from the towns people for a community fundraiser. I have made several recipes from this book including my all time favorite- Chocolate Zucchini Bundt Cake (Yoohoo! Food Librarian, this one is for you!)

I have adapted this recipe from the original by cutting down the amount of oil and upping the strawberry factor. Some may turn their nose up to the fact that it has strawberry jello in it that gives it it's color and adds flavor, but it's perfect everytime, and I'm okay with that. Over the years I have made this cake in may forms- loaf pans, in cupcakes, with and without frosting, making homemade cream cheese frosting and with the canned stuff. This by far is my favorite way. Whatever frosting you choose, be sure to add freshly sliced strawberries on the top in a concentric pattern and jaws will drop. This cake is extremely moist, flavorful, and easy and everyone always comments on how beautiful it is.

This would be perfect for Mother's Day. I hope you enjoy!

Strawberry Cake adapted from Favorite Recipes

• 1 box white cake mix
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup frozen strawberries, thawed
• 1 small box strawberry Jello
• 1/2 cup hot water

Preheat oven to 350 F. In a small bowl or a measuring cup, dissolve Jello in hot water. Set aside and let cool while mixing the rest of the ingredients.

In a large bowl, mix together cake mix, oil, eggs, and thawed strawberries. Thoroughly mix in the gelatin mixture. Pour into 2 9-inch cake pans and bake for 35 minutes.

Allow to cool completely in pans before inverting onto a cooling rack or cake platter. Cover in frosting of your choice.

Strawberry Cream Cheese Meringue Buttercream from Cafe Johnsonia

• 1 cup pureed strawberries
• 1 lb. unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1 1/4 cups sugar
• 1/3 cup water
• 5 egg whites
• 1/8 tsp. cream of tartar
• 1/2 tsp. pure almond extract
• 2 tsp. pure vanilla extract

Beat the butter and cream cheese together with an electric mixer until fluffy. Chill until cold.

Place the egg whites and cream of tartar in the bowl of a stand mixer and fit it with the whisk attachment. Turn mixer on medium speed until egg whites are foamy. While the mixer is running start preparing the sugar syrup.

In a small saucepan, stir together sugar and water. Bring to a boil and let cook, without stirring, until it reaches 235 degrees (sea level) or 230 degrees (high altitude) on a candy thermometer. At this point, turn the mixer on high and beat the egg whites until they are stiff, but not dry.

Continue to cook the syrup until the syrup reaches 240 degrees (sea level) or 234 degrees (high altitude)** (see NOTE). Remove it from heat and carefully pour the syrup against the side of the bowl into the egg whites while the mixer is still running. Continue beating on high for 3-5 minutes, or until steam stops rising from the mixing bowl.

Turn the mixer down a bit and add the chilled butter and cream cheese mixture a spoonful at a time. Don't worry if it becomes curdled. Just keep beating it and it will come back together. When all the butter/cream cheese has been added, add the extracts, beat well again. Then add the strawberry puree. It will separate a bit--keep beating and it will come back together.

Use it immediately, or keep it in an airtight container in the fridge for 2 or 3 days. It will also freeze well for about a month or so.

Arrange sliced strawberries on top of the cake, starting from the outside and working your way in. Place a whole strawberry in the center.

**NOTE: I live at sea level and cooked my sugar syrup til it reached 240 degrees F. It continued to heat in the pan even after I took it off the flame and crept up several degrees, reaching the Hard Ball Stage. I added it to the egg whites and the sugar syrup turned stringy and clung to the side of my bowl. I continued to whip it and it had chunks of sugar in it. I dumped it and had to start over :-( The second time around, I heated the sugar syrup to just over 230 degrees F (sea level) and it rose up to 240F off the flame and it was perfect. Keep this in mind when making this so you don't overcook your syrup.

Visit Rachel to see her Spring creation!