Internet bakers, we need to talk. I’m going to get serious right now, peeps. Or as serious as I ever get.
I’m noticing a disturbing trend that unfortunately seems to have had no alternative until now. Well loved for many reasons, this odd cake recipe flavor inclusion has many, many great uses in the picnic and summer celebration realm. So many flavors and colors making it so much fun to eat AND serve.
But let’s leave it out of cake, friends. It’s J-Ello.
Obviously I’m talking about the rampant use of strawberry J-ello in cake recipes to create a distinctive strawberry flavor and color. After all, it’s difficult, nearly impossible, to add fresh strawberries to our favorite vanilla recipes and end up with a light, strongly flavored, beautifully colored and REAL strawberry end cake.
I know. I’ve tried. Endlessly.
(Guys, I’ve eaten so much cake in the last couple weeks… I need to create a business budget for new pants. Anyone who wants to donate to the “Kara tests way too many recipes and her thighs show it” fund for new jeans is more than welcome to…)
Either way, it was all for the betterment of the cake world because I cracked the strawberry cake code!!!!! And it’s based on my Perfect Vanilla Cake recipe.
Triple cracked it in fact. Real strawberry cake, real strawberry simple syrup, and real strawberry cream cheese frosting. Don’t worry, anti-cream cheese folks (and I know you’re out there…). You can use all butter or a mixture of half butter/half shortening in teh place of the cream cheese.
My latest love has been for Natierra freeze-dried fruits pulverized in a spice/coffee grinder to a fine powder. These are all natural, organic, non-GMO fruits that simply have every last bit of liquid removed. No water, all the flavor.
Back to the J-Ello thing… Now I have nothing against that jiggly, wiggly, slippery and yummy snack. Who doesn’t remember getting that lunch tray in elementary school and a little dish with impossible cubes of J-Ello (how DID they do that?!?) topped with dry whipped cream? It really was good. My mother was the J-Ello queen of all summertime gatherings. She always had the Rainbow Layer J-Ello to share. The one with a white cream separating each color. Stuff takes a couple days to make. It’s impressive. So I have a nostalgic love of J-Ello that will never cease.
Just stop putting it in cake.
Here’s the deal: it’s not natural. It’s artificial. Flavor and color. And you’re adding gelatin to your cake. Do you normally add powdered gelatin to your cakes? Didn’t think so.
But I’ve got you covered. This cake is made with freeze dried strawberries and fresh strawberries. Only real, natural, flavor.
And your mouth will thank you!
Get the strawberry cream cheese frosting recipe just below. And don’t forget to layer in the reason it’s called “Triple”… Real Strawberry Simple Syrup. 🙂
And can you just imagine this cake with my Real Strawberry Gourmet Fondant?!? Quadruple Strawberry Cake… Ok. Now I’m getting carried away.
Let’s revolutionize the cake world with REAL ingredients 🙂 It can be done. Let me hear you join our food revolution in the comments! Then share this recipe on Facebook and Pinterest and your local hair salon and tavern and craft store and playground (with other parents… no being a creeper with the kidlets).