The “Woodlands Strawberry Fields Cake” is a prime example of rustic bling and scrumptiousness (very pleasing, especially to the senses; delectable; splendid) colliding! A colossal three tier cake that tastes unbelievable…like no other! Slathered lavishly in homemade buttercream frosting and Back Roads Country brand “Strawberry Fields” preserves nestled between each layer. Red, ripe strawberries are hand dipped in decadent white and milk chocolate and are displayed in a  heaping mound in all their glory. Delicate sugar wafers stand proudly adorning the perimeter. Such a cake can only be presented on a cake stand worthy of its showstopper status. The rustic charm of the artisan-made Woodlands Cake Stand adds the perfect finishing touch.

 

WOODLANDS STRAWBERRY FIELDS CAKE

Woodlands Strawberry Fields Cake

Cake:

1 cup shortening

1 stick real butter

3 cups sugar

6 eggs

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 cup milk

1 tsp. vanilla extract

1/2 tsp. lemon extract

1/2 tsp. butter extract

1/2 tsp. almond extract

(extra shortening and flour for preparing pans)

Grease and flour cake pans. Set aside. Preheat oven to 350 degrees. In a mixing bowl, combine shortening, butter and sugar using a electric mixer until creamy. Add eggs one at a time, beating well after each addition. Set aside. In a separate bowl, combine flour, baking powder and salt. Mix well. Combine flour mixture to the wet mixture alternating with the milk. Mix well. Add vanilla, lemon, butter and almond to the batter and mix well. Divide batter between the 3 prepared pans equally. Bake for 25-30 minutes or until a inserted toothpick comes out clean. Set aside and cool completely.

Buttercream Frosting:

1 cup shortening

2 sticks real butter

2 tsp. vanilla

2 lbs. powdered sugar

4 Tbsp. milk

In a bowl, combine shortening and butter using a electric mixer until creamy. Add vanilla. Mix well. Add powdered sugar 1 cup at a time. Scrape down sides of bowl. Mix well. Add milk and beat until light and fluffy. Store in a airtight container in refrigerator until ready to use. Rewhip before using. Makes 6 cups.

Supplies:

1 cup strawberry preserves (Back Roads Country Living Strawberry Fields Preserves available at www.kimlaceyschock.com)

3 (9 inch) round cake pans

2 lbs. fresh strawberries (washed, dried & caps left on)

70 Piroulines

16 oz. milk chocolate chips

16 oz. white chocolate chips

4 Tbsp. shortening (divided)

ribbon

1 (10 inch) cake base

wax paper

cake stand

Assembly: 

Line two 9X13 baking sheets with wax paper. In a double boiler, melt 2 Tbsp. shortening with the milk chocolate chips. Whisk until smooth. Dip half of the strawberries and set on wax paper. Follow the same procedure for melting the white chocolate chips and dip the remaining strawberries. Decorate strawberries by drizzling them with the opposite chocolate. Place strawberries in the refrigerator until ready to use. Smear one Tbsp. of frosting on the cake base. Place a cake layer on top. Frost the top of the cake with a thin layer of frosting then a thin layer of preserves. Repeat with layer number two. Top with the last layer. Frost the sides and top of the three tier cake. Secure the Piroulines into the frosting around the perimeter of the cake. Position the Piroulines about 1/2 inch above the cake so the strawberries will not fall off.  Wrap the Piroulines with the ribbon and tie a bow. Mound strawberries on top of cake. Keep cake refrigerated until ready to serve. Present cake on a stand.

 

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