strawberry cake set up

Strawberry Smash Mason Jar Cake

 

strawberry smash mason jar cake

strawberry smash mason jar cake 

Strawberry Cake Roll

Strawberry Roulade

 

The broken wrist cake. Some things don’t turn out as you planned.  Example, this Strawberry Smash Mason Jar Cake.  Let’s go back to Valentine’s week awhile back.  Remember my fellow Texans?  Snowmageddon, Ice-Capades, Winter Apocalypse?  As a well intentioned friend, I offered to make and deliver Valentine’s dinner for a few of my favorite couples who, like me, are a bit weary of not being able to eat out.  Sweet thought, right?  I was making Beef Tenderloin with a Texas Port Wine and Shallot sauce, Scalloped Potatoes, Bacon and Almond Green Beans, a lovely salad and, of course, a spectacular Valentine’s dessert.  Strawberry Roulade Cake with fresh berries and cream–not just a roulade but a vertical striped roulade with glorious pink and white stripes.  The cake was baked and rolled, chilling and ready to be frosted and sliced. Tenderloin was marinating…you get the idea.  Friday morning of Glazed Ice Over Texas I fell and broke my wrist, in several places.  (friends, I was trying to feed and shelter a little kitty!)  Rolled cake goes into the freezer and I go the the emergency room.  Fast forward past the surgery, the cast and now the brace and physical therapy (I’m a mess), and I gotta do something with those pretty pink cakes in the freezer.  As many of you know we are not doing cooking classes right now but I am cooking for friends and cooking dinners for our lodging guests, lucky dogs.  They get this cake this week.  Come stay with us, lord knows what I’ll be cooking up during your stay.

Strawberry Smash Mason Jar Cake

makes about 6-8 jars depending on size of jars

Strawberry Layer Cake

makes a 2 layer cake

1 cup butter, softened

1 1/2 cups sugar

3 ounces strawberry flavored Jell-O

4 eggs, room temperature, separated

2  3/4 cup cake flour, sift, then measure

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla

1/2 cup strawberry puree made with sweetened strawberries or use pureed jam

2 tablespoons sugar

For layering in jars:

1 ½ cups heavy cream

¼ cup sugar

1 tablespoon vanilla

24-30 fresh strawberries, stemmed and sliced in half

1 cup pureed strawberry jam

 

Preheat oven to 350º.  Grease and flour 2 9″ round cake pans. 

 In a large bowl, cream together the butter, sugar and dry gelatin until light and fluffy, about 2 minutes.   Add egg yolks, one at a time, mixing well after each.  Combine flour and baking powder; stir into batter alternately with milk.  Stir in vanilla and strawberry puree. 

 Whip egg whites with remaining 2 tablespoons sugar until soft peaks form.  Gently fold into cake batter and then spread batter into prepared pans.

 Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.  Allow cakes to cool in pans for about 5-10 minutes before turning out to cool completely.

Place cold cream, sugar and vanilla in a stand mixer bowl and whip until soft peaks form. 

When cake is cool, gently break into chunks with your hands.  Layer into mason jars using whipped cream, jam, fresh berries and cake pieces.  You can screw on a lid and store these overnight in your fridge–they are great the next day or travel well to picnics!