Strawberry Margarita Cake

Strawberry Margarita Cake

I made this cake for the first time about four years ago.

 

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My boyfriend at the time was working in a managerial position for Claire’s corporate, and I had somehow ended up as the official cake baker for his employees birthdays. They quickly caught wind that I enjoyed turning alcoholic drinks into baked goods so besides for this Strawberry Margarita cake, I also made a White Russian cake and my classic Irish Carbomb cake.

strawberry margarita cake

When it showed up on my Timehop, I knew without a doubt I had to make it again. Fortunately I had the perfect excuse, it was my mothers birthday on the 2nd and she had requested a Mexican theme for the food. So, along with our Crock-Pot Enchiladas (for which I made my own red enchilada sauce), we had a taco bar, margaritas, chips and guacamole with the most perfect avocados I’ve seen all season, Cream Cheese Things, Tomato Basil Mozzarella apps,  Coconut Macaroons, and this cake.

strawberry margarita cake 2

As you can see from the photos, the frosting looks a little suspect. Not only was it very warm in the house which exasperated the situation, but I had somehow run out of powdered sugar and it was just too late to get any more. I experimented with using a little corn starch to try to thicken it up, but it didn’t work like I had hoped.

strawberry margarita cake 3

If you use as much sugar as you’re supposed to, you’ll have a nice fluffy frosting on your hands like my picture from four years ago.

Strawberry Margarita Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16 people
Ingredients
  • Cake:
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 2 sticks room temperature (or hurriedly microwaved) unsalted butter
  • 2 cups granulated sugar
  • 6 eggs
  • 2 Tablespoons lime zest (about 4 limes worth)
  • ¼ cup milk
  • ¼ cup non-alcoholic margarita mix
  • 2 Tablespoons tequila
  • Tequila Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon water
  • 2 Tablespoon Tequila
  • Frosting:
  • 8 oz room temperature Cream Cheese
  • ½ cup room temperature salted butter
  • 1 cup fresh strawberries, blended
  • 3 Tablespoons lime juice (about 2 limes)
  • 2 Tablespoons non-alcoholic margarita mix
  • 6 cups powdered sugar
  • Special Supplies:
  • Stand Mixer
  • 2, 9" Cake pans
Instructions
  1. Cake:
  2. reheat the oven to 325 and butter and flour the inside of two 9" round cake pans.
  3. In a small bowl sift together the flour salt and baking powder.
  4. In the bowl of stand mixer with a paddle attachment, blend the butter and granulated sugar on medium low until light and fluffy.
  5. Scrape down the sides and one at a time add the eggs.
  6. Scrape down the sides slowly add in the dry ingredients and mix on low until combined. Do not over mix.
  7. Scrape down the sides and add the lime zest, milk, margarita mix and tequila. Mix until combined. If you feel your batter is too thick, add more margarita mix.
  8. Divide and pour equally into the prepared pans and place in the oven for about 35-40 minutes until golden brown and an inserted toothpick comes out clean from the center. Rotate the pans once halfway through baking.
  9. When they're done, remove from the oven and allow to rest for about 10 minutes.
  10. Remove the cakes from their pans as carefully as possible and set flat side up on some cooling racks. Brush the tops of the cakes each with a quarter of the tequila glaze.
  11. When your frosting is ready, cut the first cake in half and place the glazed half down onto your plate or tray. Frost this layer generously.
  12. Place the second half of the cut cake, cut side up on top of the frosting. Brush with ¼ of the remaining glaze and allow it to soak in for a couple of minutes.
  13. Frost this layer generously.
  14. Approach the second cake in the same way, cut in half, put the cut half on top of the frosting, frost, place the last half on top, glaze, and then frost.
  15. At this point you're ready to frost the rest of the cake. Be generous with your delicious frosting.
  16. Decorate with freshly sliced strawberries and a twisted lime slice right on top.
  17. Glaze:
  18. When you cakes are about ready, prepare the glaze by mixing the sugar, water, and tequila in a small bowl with a fork or a whisk until fully combined and smooth. Set aside until needed.
  19. Frosting:
  20. In the bowl of a stand mixer with a whisk attachment, place the butter and cream cheese and whisk on medium until blended and fluffy, about 4 minutes.
  21. Add the lime juice, blended strawberries, and margarita mix, whisk for another 2 minutes.
  22. Add the powdered sugar slowly, scraping the sides of the bowl every now and then, until the frosting is at your desired thickness.

The frosting is a little week, but still delicious. However, the cake itself is amazing; super moist and tangy and delightful. You could forgo any alcohol or even margarita mix, and just use it as a zesty lime cake!

Strawberry Pie: Take 1

strawberrypie

Have I been on a pie kick lately? I feel like I’ve been on a pie kick lately.

Being on a pie kick, you’d think that baking one would go smoothly for me.

Ha.

HAHAHAHA.

Ahem.

Anyway. I managed to make a tasty strawberry pie, but it took some improvising. And it didn’t look the way I wanted.

I had imagined a pile of shiny red juicy beautiful strawberries covered in a clear glaze. Just bursting with color and vitality and deliciousness.

I got the deliciousness down, but ended up with more of a strawberry gel.

strawberrypie2

The good news is that it is still tasty, and it’s a good way to hide a batch of berries that aren’t particularly pretty looking. My boyfriend gobbled down multiple pieces in one sitting.

When in doubt, just drown it in whipped cream*.

strawberrypie3

*Does not work with parenting or house fires.

Here’s what went wrong:

1) The recipe I was working off of said that corn starch plus sugar plus water = clear glaze. This was not the case for me – I ended up with a definitely gelled, but definitely white liquid.

2) Said recipe also said to mash the strawberries. My masher kept slipping off of the berries and even attempting to squish them between my fingers didn’t work (they weren’t very ripe). So I threw them in a food processor instead. (Hence the gel-like consistency of the pie).

3) The instructions said to line the bottom of the pie with strawberries, then pour the filling over them. I did this, expecting the berries to rise. They didn’t.

4) Because the berries didn’t rise, I felt the need to put more strawberries on top – to look pretty. Then I ran out of strawberries and had to dig into a box of raspberries.

None of these issues have anything to do with flavor, thankfully. But we all know that it feels disappointing to be aiming for a pretty dish and end up with something… less than.

In any case, if you’re interested in a tasty, yet iffy looking pie of your own, I still thought I’d include the recipe below. Enjoy!

Strawberry Pie Take 1
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 slices
Ingredients
  • 1 cup white sugar
  • 3 Tablespoons corn starch
  • ¾ cup water
  • 1½ pounds strawberries, sliced
  • 1 pre-baked pie shell
  • Whipped cream (optional)
  • Mint for garnish (optional, but kinda pretty)
Instructions
  1. If your strawberries are pretty ripe and mashable, mash about half of them and set aside.
  2. Over medium heat, whisk together the water, sugar, and corn starch and keep stirring until very warm. (2 minutesish).
  3. Now stir in mashed strawberries and keep stirring until the mixture is very thick (5 minutes or so).
  4. Pour into pre-baked pie shell.
  5. Arrange remaining strawberry slices over the top for decoration.
  6. Chill in the fridge until firm.
  7. Top with whipped cream and mint (optional).
  8. Serve and enjoy!

 

 

Thursday Link Rodeo: Chocolate

Thursday Link Rodeo: Chocolate

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

This week’s rodeo is hosted by chocolate (which… weirdly enough, I don’t believe we have done before!)

  1. Tips5 Essential Tips for Working with Chocolate from The Kitchn
  2. BreakfastChocolate Breakfast Sandwiches from The Kitchn
  3. LunchMozzarella Strawberry Salad with Chocolate Vinaigrette from Simply Recipes
  4. DinnerBlack Bean Enchiladas with Chocolate Enchilada Sauce from Budget Bytes
  5. DessertChocolate Pretzel Beer Marshmallow Bars from Serious Eats
  6. Drinks: Chocolate Martini from Olivia’s Cuisine

Image of chocolate pretzel beer marshmallow bars by Morgan Eisenberg from Serious Eats.

Thursday Link Rodeo: Yogurt

Thursday Link Rodeo: Yogurt

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

This week’s rodeo is hosted by yogurt.

1. What to do with Yogurt from Serious Eats.
2. Quick & Easy Yogurt Cake from The Kitchn.
3. Strawberry Yogurt Bites from Hello, Wonderful.
4. Greek Yogurt Mac & Cheese from Chocolate Covered Katie.
5. Greek Yogurt Pancakes from Creme de la Crumb.

Image by Vicky Wasik from Serious Eats.

Thursday Link Rodeo: Chestnuts

Thursday Link Rodeo: Chestnuts

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

This week’s rodeo is hosted by a chestnut.

1. Classic Roasted Chestnuts with Spiced Melted Butter from Serious Eats.
2. Chestnut Butter from The Kitchn.
3. Chestnut Jam from Like A Strawberry Milk.
4. Roasted Chestnut Soup from What Katie Ate.
5. Chestnut Cheesecake from Closet Kitchen.

 

(Photo by Marvin Gapultos, from Serious Eats)
Thursday Link Rodeo

Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

This week’s rodeo is hosted by cake, because my birthday is coming up. WOO!

cakegiphy
(Gif from FoodXPron)

1. Birthday Cake Martini from Berries.com
2. Ultimate Birthday Cake from Serious Eats
3. Very Berry Breakfast Bundt from me!
4. Boston Cream Poke Cake from Brandie!
5. Strawberry Margarita Cake from Brie!

Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something.

Hosted by rhubarb.

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(Image from Smitten Kitchen)

1. Apple Rhubarb Ice Cream from Serious Eats.
2. Rhubarb-Orange Snack Bread from the naptime chef.
3. Strawberry Rhubarb Soda Syrup from Smitten Kitchen.
4. Rhubarb Streusel Cake from My Baking Addiction.
5. Rhubarb Fennel Fizz from The Year in Food.