Catholic Recipe: Strawberry Frosted Layer Cake
- Instant White Cake Mix
- red food coloring
- rose extract (optional)
- 1/2 cup butter, softened
- dash salt
- 3 1/2 cups confectioner's sugar, sifted
- 1/3 cup crushed strawberries and juice (fresh or thawed frozen)
- Yield: 1 8 or 9 inch round cake
- Prep Time: 2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 11+
Often Made With
A quick and easy nameday dessert idea for the feast of martyrs, or a perfect Pentecost cake.
Prepare a cake mix with 1 package of instant white cake mix according to the directions on the package. For a pale pink cake, add 2 or 3 drops of red food coloring and 1 teaspoon of rose extract (optional). Bake in two round nine-inch layer pans. Cool and spread frosting between layers and over the top and sides of the cake.
For Frosting: Cream butter with salt. Then add 3 cups of sifted confectioner's sugar gradually, blending after each addition. Add 1/2 cup of confectioner's sugar alternately with strawberries and juice (fresh strawberries or thawed quick-frozen strawberries) and beat until of light consistency to spread, beating vigorously after each addition until smooth and creamy. Fill and frost cake layers.Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
Recent Catholic CommentaryEvery Aspect of the Catholic Thing August 28
Top Catholic NewsMost Important Stories of the Last 30 DaysCopyright © 2015 Trinity Communications. All rights reserved.