![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/06\/Fresh-Strawberry-Cake-from-The-Rowdy-Baker.jpg?resize=512%2C662\")
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This fluffy strawberry cake is made with fresh berries, and has chocolate cookie layers baked right in! <\/em>Frosted with whipped buttercream and topped with chocolate dipped strawberries, it’s a dessert that will dazzle!<\/p>\n You’ll need about 15 large strawberries (more if you plan to dip some in chocolate to decorate the top). And you’ll need chocolate wafers. I used Nabisco Famous wafers, because they crush well and aren’t too sweet. You could scrape the icing out of chocolate sandwich cookies and use the those if you prefer. (Dump that greasy filling!)<\/p>\n I made this cake five times before I was satisfied, and The Man was happy to test each version. Repeatedly.<\/p>\n I wanted a little more strawberry flavor, so for my fifth try I added a teaspoon of (gasp) strawberry gelatin powder. You can use strawberry extract instead, or just stick with the berries and enjoy the light taste.<\/p>\n Each of my cakes got progressively pinker as I got braver with the pink food color. Again, go au naturel if you wish, but expect a less vibrant, grayish shade of pink because the color fades a bit as it bakes.<\/p>\n Here is how the color progressed as I experimented:<\/p>\n That first cake also had whole eggs. The yolks don’t exactly help bring out the color, do they? Looking at these photos, I might have been a little heavy-handed with the food coloring on that last cake. I think I like the bubblegum color of the middle version best. Moderation!\u00a0 Here is how it looked frosted: Crush the chocolate cookies. You can use a food processor or put them in a zip top bag and roll them with a rolling pin. Or, roll one at a time and make a mess!<\/p><\/div>\n Combine the crushed chocolate cookies, sugar, and melted butter<\/p><\/div>\n Press crumbs FIRMLY into parchment lined pans. Use a measuring cup with flat sides to tamp down around edges.<\/p><\/div>\n Using a blender or food processor, blend 12 large strawberries (or enough to make 1 1\/2 cups of smooth puree. (Think margarita!)<\/p><\/div>\n Cream together the butter, coconut oil, and sugar. Add puree.<\/p><\/div>\n Sift dry ingredients together twice. I sift onto a paper plate then place the empty sifter into a bowl. It’s easy to funnel the flour back into the sifter this way.<\/p><\/div>\n Mix in half of the flour, then the milk, then the remaining flour. Don’t overmix! (Pretend I have a photo here . . . )<\/p>\n Roll the chopped berries in a paper towel and give them a squeeze to remove extra juice. Stir into batter.<\/p><\/div>\n Beat egg whites until foamy, then trickle in the sugar while beating. Continue until stiff peaks form. Fold the egg whites gently into the batter and divide between the two pans. Bake.<\/p><\/div>\n Cooling<\/p><\/div>\n Frost with a thin layer of buttercream icing. Go easy; let the cake be the star of this show! But pretty rosettes with chocolate dipped strawberries are gorgeous on top. If you’re like me, you may have put on one or (ahem) two pounds during this pandemic quarantine. Sigh. I just love sugar. And chocolate. And nuts. All the “bad” stuff is just so good!<\/em> You might want to indulge in this cake NOW, because I’m going to pull up my big girl panties (which are pretty darn snug at the moment} and create a healthier recipe for my next post.<\/p>\n Lorinda<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This fluffy strawberry cake is made with fresh berries, and has chocolate cookie layers baked right in! Frosted with whipped buttercream and topped with chocolate dipped strawberries, it’s a dessert that will dazzle! You’ll need about 15 large strawberries (more … Continue reading ![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/06\/Fresh-Strawberry-Cake-The-Rowdy-Baker-2.jpg?resize=584%2C876\")
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<\/p>\n \t\nFresh Strawberry Cake<\/div>\n<\/div>\nAuthor: The Rowdy Baker<\/span><\/div>\n\nIngredients<\/div>\n\n
\nInstructions<\/div>\n\n\n
<\/div>\n3.5.3251<\/div>\n<\/div>\n![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/06\/Crush-the-cookies.jpg?resize=584%2C390\")
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(Use those yolks for pastry cream, Hollandaise sauce, mayo, ice cream, or custard!)<\/p><\/div>\n![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/06\/fold-in-egg-whites.jpg?resize=584%2C402\")
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