For a long time now, I had wanted to do a frosting with strawberries and cream cheese. Everytime I got a box of strawberries, I would want to do this and finally end up doing something else with it. My first thought was to do cupcakes with this frosting, but later changed it and baked a square cake. What would go much better with strawberries than chocolate, so decided to make a chocolate cake with a fruit filling..
Need To Have
- All Purpose Unbleached Flour Or Maida - 1 cup
- Cocoa Powder - 1/2 cup
- Brown Sugar - 3/4 cup
- Oil - 1/4 cup
- Flax Seeds Powder - 2 tablespoons
- Milk - 1 cup + 6 tablespoons
- Baking Powder - 1 teaspoon
- Baking Soda - 1 teaspoon
- Vanilla Extract - 1 teaspoon
- Salt - 1/4 teaspoon
For The Frosting
- Cream Cheese - 3 oz.
- Greek Yogurt - 2 oz.
- Confectioners' Sugar - 8 tablespoons
- Vanilla Extract - 1 teaspoon
- Corn Starch Powder - 5 teaspoons
- Strawberry Puree - 4 tablespoons
- Sliced Fresh Strawberries - for filling inside the cake and on top
Sift the flour, cocoa, baking powder and baking soda. Soak the flaxseeds powder in the 6 tablespoons warm milk for about 10 mins. Then beat it well, add the oil, beat once again, add the salt, sugar, vanilla extract and milk and blend everything well. To this slowly mix in the sifted dry ingredients, mix everything well and pour in a greased pan and bake at 350F for 25 mins till a toothpick stuck inside the cake comes out clean. Cool for 5 mins, remove the cake from the pan and cool it well for atleast 2 to 3 hrs before doing the frosting.
For the frosting, first beat the cream cheese and yogurt, then add the sugar, beat well, add the strawberry puree and the corn starch and blend everything well. The cornstarch is added to thicken the frosting. Now take the cooled cake, tort it (slice it into half), take the top half, place the it top side down. Apply the frosting and arrange the fresh strawberries, apply some more frosting if you want, place the other half, bottom side up, so now the top of the cake will be the smooth side, press it down slightly, placing a parchment paper on top so that it does not stick to your hand. Now apply the frosting all over the cake, leave it in the fridge for an hour, slice it and serve it decorated with the strawberries.
Sending it to Tickling Palates for the I Love Baking and for the Let's Cook: Chilled Delights events,
to Srav's Cooking Concepts for the CC - Spring Seasonal Food event,
to UK Rasoi for Srivalli's Kid's Delight - Fruits event,
to Tomato Blues for the Summer Spirits event and
to Sumee's Culinary Bites for Vardhini's Bake Fest event.
I used low fat cream cheese and fat free greek yogurt, the frosting was rich enough, if you want a very rich frosting use full fat versions.
The quantity of frosting is enough for a thin layer on top of the cake, if you want a lush thick layer increase the amount of frosting.
If you don't have greek yogurt use very thick curds drained off all the water.
This cake has to be refrigerated because it has fresh fruits and cream cheese in it.