Good from scratch strawberry cake recipe for the county fair?

my daughter wants to make a strawberry cake, and everything has to be from scratch, including the frosting and she cannot use anything like cream cheese or basically dairy products for the frosting because it will spoil, unless the frosting is a cooked frosting recipe.





Also if you have any tips for baking round cakes so they are even and also cake frosting tips. I know about freezing them, so you won't pick up crumbs, but she is only 8 so we need to be really careful. She loves to bake and this is her second year and she does such a wonderful job...a bit of an overachiever if you ask me, but I am confident she can do it.


Thanks in advance!Good from scratch strawberry cake recipe for the county fair?
I would get the recipe for making yellow cake from scratch. Blend fresh strawberries and pour it in the yellow cake batter. I would make a 2 or 3 layer cake and put sliced strawberries inbetween each and as the cake sat, it would absorb some of the liquid from the strawberries. For more added flavor/sweetness/moisture, I would slice the strawberries, mix it with sugar and let sit in the refrigerator for about an hour, then put it between the layers. Also, put stawberry pudding mix in the yellow cake batter for more moisture.





When I make icing from scratch, I always use confectioner's (powdered) sugar. I take about 2 cups of the sugar, 2 tbsps of softened butter, and about 1.5 tbsps of milk and beat it with an electric mixer till it is the consistency that I want. You can keep adding milk as necessary.





To get ur cake even, you should cut a thin layer off the top with a good knife, that way it will be nice and smooth. Have a cup of water handy so when u ice the cake it will stay smooth. Ice the sides 1st. You can put parchment paper on the bottom so that when u finish, it won't make the dish look messy, tha way you can ice it right on the platter you are using and just pull the parchment paper out when u are finished.





Good luck! I think it's great that ur doing this with ur daughter and supporting her! She is very lucky!Good from scratch strawberry cake recipe for the county fair?
3/4 cup unsalted butter, at room temperature


2 cups sugar


4 eggs, at room temperature


3/4 cup sour cream, at room temperature


1/2 teaspoon grated lemons, zest of


1/2 teaspoon grated orange zest


1/2 teaspoon vanilla extract


2 cups all-purpose flour


1/4 cup cornstarch


1/2 teaspoon kosher salt


1 teaspoon baking soda


FILLING (for each cake):


1 cup heavy whipping cream


3 tablespoons sugar


1/2 teaspoon vanilla extract


1 pint fresh strawberries, hulled and sliced





Preheat the oven to 350 degrees F.


Butter and flour 2 8-inch cake pans.


Cream the butter and sugar on high speed until fluffy.


On medium speed add the eggs one at a time, then sour cream, zests and vanilla.


Mix well.


Sift together the remaining dry ingredients.


Add the dry mixture to the mix slowly on low speed.


Mix until smooth.


Bake for 40-45 minutes until a toothpick comes out clean.


Let cool completely.


Reserve one cake for later.


To make the filling for one cake, whip the cream until firm.


Add the sugar and vanilla.


Slice the cake in half to make two rounds.


Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.


Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.





Strawberry Coffee Cake


8 servings 55 min 20 min prep





1 cup all-purpose flour


1/2 cup sugar


2 teaspoons baking powder


1/2 teaspoon salt


1 egg, beaten


1/2 cup milk


2 tablespoons butter, melted


1 1/2 cups sliced fresh strawberries


Topping


1/2 cup all-purpose flour


1/2 cup sugar


1/4 cup cold butter


1/4 cup chopped pecans





In a mixing bowl, add the flour, sugar, baking powder, and salt; stir to mix.


In a second bowl, add the egg, milk, and butter; stir to mix; add to dry ingredients and stir just until moistened.


Pour mixture into a greased 8-inch square baking dish.


Place strawberries evenly over the top of batter.


To make the topping: Combine the flour and sugar in a bowl.


With a pastry blender, cut in the butter until consistency of coarse crumbs.


Stir in pecan.


Sprinkle mixture evenly over the strawberries.


Bake at 375掳 for 30-35 mintutes or until wooden pick comes out clean.





Refrigerated Strawberry Cake


12 servings 1 hour 30 min prep





1 package strawberry cake mix


2 (10 ounce) packages frozen sweetened strawberries, thawed


1 (4 ounce) package vanilla instant pudding mix


1 cup milk


2 cups Cool Whip, thawed


fresh strawberries, sliced and fanned


mint leaves





Preheat oven to 350 degrees.


Flour and grease a 13x9 inch pan.


Prepare cake according to package directions.


Poke holes at 1'; intervals with wooden spoon handle.


Puree strawberries in blender.


Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.


Prepare pudding using only 1 cup of milk.


Fold in cool whip.


Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).


Place in refrigerator for at least 4 hours before serving.


Decorate with fanned berries and mint leaves.





Strawberry Sauce for Yogurt, Ice Cream, Pound Cake %26amp; More!!


This is such a delicious and sweet strawberry sauce and is a great way to use some of your fresh strawberries! It's good on just about anything sweet... yogurt, ice cream, pound cake and more!


6 servings 25 min 15 min prep





2/3 cup sugar


1 pint strawberries, washed and hulled


1/3 cup water


1 tablespoon lemon juice





Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.


Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).


Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.


Press through fine strainer to remove some of the strawberry seeds,if desired.


Coarsely chop remaining strawberries and add to strawberry puree and serve.


This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.