I’m always trepidatious when it comes to trying desserts with fruit in them. Fruit-bearing desserts almost always have way too much fruit, and way too little butter and cake and brownies and chocolate. For example, “berries and whipped cream” are almost always a bunch of blackberries and strawberries with a tiny dollop of whipped cream; I’m not in dessert for the fruit, I’m in it for the dessert.
In spite of my clearly defined feelings toward fruit masquerading as dessert, this Strawberry Supreme Cake, as it’s called in the cookbook Baked Occasions, caught my eye. I kept flipping back to the photo of the elegantly whimsical cake, on which three strawberries were neatly perched. The cake to berry ratio seemed to be in my favor. I skimmed the recipe and though it calls for multiple cups of fresh or frozen strawberries, it also calls for butter, heavy cream, and sugar, so my fruit fears were abated. (I want to reiterate, it’s not that I don’t like fruit, it’s just that it has it’s place, and that’s usually not on my dessert plate, or in salads… generally speaking, I find fruit in salads to be a bit wonky).
This cake is probably the best homemade strawberry cake you’ll ever make. It’s fluffy and moist, thanks to the shortening and meringue in the batter. The frosting, which contains three sticks of butter, is fluffy and enchanting in texture. The strawberry preserves, which lie under the whipped cream filling, round out the cake perfectly. To be honest, I doubted whether I could finish my slice since it’s so, so sweet, but somehow I managed.
Due to copyright laws I can’t reprint the wonderful recipe here, but hopefully the pictures will inspire you to buy the book, or try a strawberry cake recipe of your own!