MOTHER’S DAY
RED VELVET STRAWBERRY CAKE
1 cup vegetable shortening
2 eggs
1 ½ cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 ½ cups cake flour
Pour the batter into prepared pans. Bake
for 30 minutes or until an inserted cake
tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Cream Cheese Frosting:
8 ounces cream cheese, at room
temperature
1 teaspoon salt
12 tablespoons unsalted butter
(1 ½ sticks), at room temperature
1 cup fresh orange juice and orange zest
½ teaspoon pure vanilla extract
1 teaspoon vanilla extract
3 ½ cups sifted confectioners’ sugar
(¾ pound)
1 teaspoon baking soda
1 teaspoon vinegar
Cream cheese frosting (recipe follows)
Place the cream cheese, butter, and
vanilla in the bowl of an electric mixer
1 quart fresh strawberries, halved
Preheat oven to 350 degrees. Grease
two 9-inch cake pans.
In the bowl of a mixer, cream together
the shortening, eggs, and sugar. In a
separate small bowl, mix together the
cocoa and food coloring. Add the paste
to the shortening mixture.
Sift the flour and salt together over
parchment. Add to the batter alternately
with t