I am searching for a great strawberry cake recipe so I can make a chocolate covered strawberry in cake form. So far, all the recipes I have found require gelatin powder and frozen strawberries. I would rather not use gelatin powder unless it is a crucial element to a good strawberry cake. I'm planning on using fresh strawberries instead of frozen if I can get good berries. Can someone enlighten me in my gelatin dilemma?
This recipe originally had raspberries, but I substituted strawberries because I'm sure it would work just as well, and it should satisfy your chocolate criteria!
2 C. all-purpose flour
2 C. granulated sugar
6 Tbs. unsweetened cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 C. hot coffee
3/4 butter flavor shortening or 3/4 C. hot butter flavor all-vegetable shortening, plus additional for greasing
1/2 C. milk
1/4 C. strawberry flavored liqueur
1 C. fresh strawberries
Heat oven to 350 degrees. Grease 10-inch (12 C.) Bundt pan with shortening. Flour lightly. Place wire rack on counter for cooling cake. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add coffee and 3/4 C. shortening. Beat at low speed of electric mixer until dry ingredients are moistened. Add eggs, 1 at a time, beating well after each addition.
Pour into prepared pan. Bake at 350 degrees for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Do not over bake! Cool 10 minutes before removing from pan. Place cake, fluted side up, on wire rack. Cool 10 minutes.
Brush top and side with liqueur. Cool completely. Dust top with confectioners' sugar. Place cake on serving plate. Fill center with strawberries.