Hello everyone! Lately Ive been in a ''strawberry mood'' because I can buy a pound of strawberries for $0.99 to a $1.29 at my favorite store....ALDI's!! Last week I made a moist lemon cake with fresh strawberry buttercream. Can you say Amazing =] Also, while I was in Michigan this weekend, I had the best salad. It was a strawberry salad and I decided to make my own with an easy vinaigrette dressing. Today's title I'm sure makes you think of the Beatles, so I had to share the music video with you all. Strawberry Fields was a Salvation Army home in Liverpool that John Lennon had fond memories of. This song is this weeks music inspiration. Hope you Enjoy!!
Moist Lemon Cake
I used the classic white cake recipe and added a touch of lemon =] You can find the original recipe at www.cake-decorating-corner.com. This is for a 2 layer cake, I made a three layer just for height!
Makes 2 - 9" cakes
1/2 liquid c. egg whites
1 c. milk
2 tsp. vanilla
3 c. cake flour (sifted)
1-1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1-1/2 c. softened butter
2tbl. lemon zest
juice of one lemon
Preheat oven to 350 degrees F.
Grease and flour 2-9" pans and line bottoms with wax or parchment paper.
In a medium-sized bowl, combine flour, sugar, baking powder and salt. Set aside.
Place butter in the bowl of an electric mixer and beat on low for 1 minute. Add half of the flour mixture and beat on low until blended. Add 3/4 c. of the milk and beat again until blended. Add remaining flour mixture and blend on low. Scrape down bowl and beater. Beat on high for 2 minutes.
In a separate bowl, combine remaining milk, egg whites, and vanilla.
Gradually add egg mixture and beat until well blended. Add lemon juice and zest.
Bake for 25 - 35 minutes or until a toothpick comes out clean from the center of the cake.
Cool cake in pans for 10 minutes before inverting on to wire racks.
* Variation- I also added a few drops of yellow food coloring for some fun coloring.
Fresh Strawberry Buttercream
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
8oz. Strawberries, chopped
1 tbl. sugar
* Before making the buttercream, blend strawberries and the 1tbl. of sugar in a blender or food processor.
In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl. Add milk and strawberries. Keep in refrigerator until firm enough to spread.
* I also added a touch of red coloring for a bright pink!
Sassy Strawberry Salad
1 bag spring mix( Arugula is even better)
1 lb fresh strawberries, sliced
3 oz.goat cheese( I used crumbles)
1/2 sweet onion, sliced
1/2 cup milk
1/2-3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
Oil for frying
Onions: In a small bowl, combine flour, baking powder and seasonings.
In a separate bowl add milk.
In batches, dip onions in milk, then in the flour mix, add to hot oil
Fry until golden and place on paper towels
1/4 cup olive oil
1/4 cup vinegar
1/2 tsp. minced garlic
1/2 tbl. white sugar
1/2 tbl. brown sugar
1/2 tbl. dijon mustard
1 tbl. strawberry preserves
splash of worcestershire
salt and pepper to taste
In a food processor or blender, combine all ingredients and pulse until smooth.
In a bowl or salad plate add salad, strawberries, goat cheese, and onions.
Drizzle your yummy vinaigrette on your salad and Enjoy!
Keep it Hip and Fresh!