Yesterday was the first birthday of One Particular Kitchen! Yay! So I did what anyone would do: I made a cake. My mother made this cake for my birthday a few times and it was always spectacular and pink and fluffy. I was am the kind of little girl who thinks there can never be too much pink, and this cake was just the prettiest, most precious thing my birthday-girl self could dream up while I was running around in Gunne Sax dresses (which were, of course, pink).
Did I mention I make this in my pink Kitchenaid mixer?
I have a copy of this recipe, officially called Strawberry Layer Dessert, that came out of my mother’s cookbook, and I’m afraid I’m not sure which one it was; likely early versions of the Better Homes and Gardens or Betty Crocker picture books, but it’s nowhere to be seen in either one of those books I have on my shelf.
This one involves some downtime between steps, so be sure to allow yourself time to get everything done.
Strawberry layer cake
- Two 10-ounce packages frozen sliced strawberries, thawed
- Two 3-ounce packages strawberry-flavored gelatin
- 2 cups boiling water
- 2 cups whipping cream, whipped to stiff peaks
- One 10-inch angel food cake
- Drain strawberries, reserving 1 cup syrup (see note below)
- Dissolve gelatin in boiling water, add reserved strawberry syrup, then chill mixture till partially set
- Beat mixture using whisk attachment of stand mixer until light and fluffy — this took quite a few minutes for me till it was lighter pink and fluffed up nicely
- Fold in whipped cream and chill another 30 minutes or so till the mix is thickened up again
- Transfer 1 1/2 cups of mixture to a separate bowl and fold in strained strawberries
- Split angel food cake into three layers, and use the smaller bowl of mixture with the strawberries to fill between layers, then frost top and sides of cake with remaining mixture. Garnish with fresh strawberries if you have them on hand
I ended up with frozen whole strawberries that did not have syrup, so I put them in a bowl with some sugar while they thawed, which produced some lovely syrup. Instead of slicing I just broke them up a little with a fork before folding into the whipped cream mixture and they were lovely!