Recipe for cooking Strawberry Ribbon Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Strawberry Ribbon Cake

Posted by bettyboop50 at recipegoldmine.com April 30, 2001

Cream Cheese Ribbon
8 oz. cream cheese, softened at room temperature
1 Tbsp. all-purpose flour
1/3 c. powdered sugar
1 egg
1 Tbsp. milk
1/2 tsp. vanilla extract or flavoring

Cake
3 eggs, separated
3/4 c. (1 1/2 sticks) butter or butter replacement, softened at
    room temperature
2/3 c. sugar
1 c. strawberry preserves
1 tsp. vanilla extract or flavoring
2 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk

Strawberry Frosting
3 oz. cream cheese, softened to room temperature
4 Tbsp. butter or butter replacement
1/4 c. strawberry preserves
1 (16 ounce) box powdered\sugar
1/2 c. chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan. Set aside.

Combine all ribbon ingredients and beat until smooth, set aside.

Beat egg whites until stiff but not dry. Set aside.

In large bowl, cream together butter, sugar and strawberry preServes approximately. Add the egg yolks and vanilla. Beat well.

In medium bowl, combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, starting and ending with flour mixture. Fold in beaten egg whites.

Pour about half of the batter into pan. Spoon cream cheese mixture over batter and carefully spread with back of spoon. Cream cheese mixture does not have to cover the batter completely. Pour remaining batter over cream cheese ribbon. Spread to cover.

Bake for 30 to 40 min. until cake springs back when lightly touched in center. Cool completely in pan before frosting.

While cake bakes make the frosting. Combine cream cheese, butter, and preServes approximately in large bowl. Beat until well mixed. Add confectioners\sugar. Beat until smooth. Stir in walnuts. Spread on top of cooled cake.