So to get a handle on my ever-growing collection of “Recipes to Try” on Pinterest, I figured I should get my ass in gear (what?) and start working my way through the huge backlog (176 recipes) pinned there. It’s become a repository for recipes that time forgot.
To that end and for my own record-keeping, I’m going to make 1 recipe from Pinterest every week and recount my failures and victories in this blog. You can find the board with the 52 recipes here.
So first, it’s obviously not strawberry season anymore. I didn’t want to get out-of-season, picked-green-and-shipped strawberries in the cartons (’cause I figured they would be icky), so I opted to use frozen strawberries for this recipe.
This cake gave me a pretty good excuse to go and buy those spring-form pans I’ve always wanted. Note: I couldn’t find 8″ pans at Target, so I just got 9″ pans (so my cake was definitely flatter than the recipe cake).
I even bought cake flour for this. CAKE FLOUR.
(On the right, that’s some of my blood, sweat and tears.)
(My cute, flat little cake pancakes.)
For the frosting, I went a little rogue: The recipe called for 2 Tbsp of strawberry puree. Well, I added that and tasted it and thought it needed way more strawberry… so I added (kind of a ton) more. I’m guessing I put about 1/2 cup into the frosting alone. It still stood up well so I don’t have any regrets.
All in all: happy with the result. It was a pretty dense cake, but I think that’s baker error (the butter that I cut into the cake batter really wasn’t cold enough, and my pans were just too damned wide). It tasted really good, though. I brought it to my Mom’s house for a bonfire, and a grand total of 4 people almost plowed through the entire cake!
Result: I’m 5 lbs fatter.
Will make again!