Monday, February 2, 2015

Strawberries, Moscato, and Cream Cake

WARNING: I have been playing with cake mixes again.  I know this will displease some of you and others will be ecstatic.  Either way, don't let this recipe out of your sight or mind until you make it!

Love is in the air!  I love Valentine's Day.  Not because I need a special day to express my love for my husband or anyone I love, but because I like having a special day to do it up even more than ever!  I know many who loathe Valentine's Day.  But who needs to be IN love, can't you celebrate the love of kids, family, friends, etc?  I love to spread the mushy love stuff around!!

That being said, this cake, besides being DE-lish, is perfect for celebrating Valentine's Day with your kids or families.  It will definitely feed more than 2, and it is perfect for the occasion!  I do everything heart shaped on Valentine's Day, you would think I would outgrow that stuff, but nope, never, EVER going to outgrow it! 

This cake looks beautiful, maybe even slightly complicated but it isn't at all, that is the great part.  You are really going to make someone think you worked like crazy, when you barely did much work at all!  I would not make this cake ahead.  I would make it the day of serving.  You want it all as fresh as possible.  I also did not sweeten my strawberries, with the condensed milk and sweetened whipped cream, it is sweet enough that teeny bit of tartness is delightful.

Give it a try, and be careful, I might keep playing with cake mixes!

Here is what you will need:
Strawberry Cake Mix
2 tbsp. red sprinkles
Pink Moscato Wine (I like Barefoot)
14 oz. can of sweetened condensed milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla extract
1 pint fresh strawberries, sliced

Preheat your oven to temperature recommended according the pan size you are using.  I used 2 heart shaped pans to make this layered effect, but you are more than welcome to use a plain 9x13, it will work out just as beautifully.  I promise!  Make sure whatever pans you use, spray with nonstick cooking spray well, and if using 2 shaped pans, line the bottom with parchment paper. 

Mix up you cake mix according to package directions EXCEPT when it calls for water, substitute that with the pink Moscato.  Add red sprinkles into your batter and mix.  

No this is NOT a sponsored post, I simply only will use Pillsbury for a strawberry cake mix!

Now pour into your pan(s) and bake for the recommended time.  Remove from the oven and let sit 10 minutes.  Using a large for, (I used a meat fork) poke holes all over the cake(s).  Now if you are doing one cake, pour the condensed milk over the top or divide, half over one cake and the other half over the other.  Let sit for 20 minutes. 

At this point place your cold heavy cream, vanilla and powdered sugar in a large bowl or stand mixer and whip until you achieve stiff peaks.  From here on out, it will depend on what kind of cake you are making as to what you will do next. 

For a 9x13, spread whipping cream on top of the cake, sprinkle around your sliced strawberries, cover and refrigerate until serving.

For a layered cake, place one cake on your cake plate of choice.  Top with 1/2 of whipped cream mixture.  Place second cake on top, cover the top with the rest of the whipped cream and top with strawberries. 
NOTE: You can use double the strawberries and add them to the first layer on top of the whipping cream as well. 

Refrigerate until ready to serve.

Enjoy and feel the love in the air!

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