Rosalynn Carter’s Strawberry Cake: A Southern Classic Recipe

Rosalynn Carter’s Strawberry Cake is more than just a dessert; it’s a taste of Southern tradition and a tribute to a remarkable woman. This cake, popularized by the former First Lady, is a delightful blend of moist, tender crumb and vibrant strawberry flavor. It’s perfect for special occasions, potlucks, or simply as a sweet treat to brighten any day. This recipe is a faithful adaptation, providing you with the detailed steps and instructions to recreate this iconic cake in your own kitchen.

This article will guide you through the process of making Rosalynn Carter’s Strawberry Cake, from gathering the ingredients to the final frosting flourish. We’ll break down each step, offer helpful tips, and address common questions to ensure your cake turns out perfectly. Get ready to bake a cake that’s not only delicious but also steeped in history and Southern charm.

A Cake with a History

Rosalynn Carter, known for her grace and warmth, often shared this strawberry cake recipe, solidifying its place as a beloved Southern staple. The cake’s appeal lies in its simplicity and the way it showcases the fresh, bright flavor of strawberries. It’s a cake that feels homemade and comforting, embodying the spirit of Southern hospitality. While the exact origins of the recipe are debated, its association with Rosalynn Carter cemented its fame and ensured its continued popularity.

Ingredients You’ll Need

Before you begin, gather all your ingredients. Having everything measured and ready to go will make the baking process smoother and more enjoyable.

For the Cake:

* **3 cups all-purpose flour:** Provides the structure for the cake. Make sure to measure it accurately using the spoon-and-level method (spooning flour into the measuring cup and leveling off the top). Sift the flour if you desire a lighter, more tender crumb.
* **1 teaspoon baking powder:** A leavening agent that helps the cake rise.
* **1/2 teaspoon baking soda:** Another leavening agent that reacts with the buttermilk to create a light and airy texture.
* **1 teaspoon salt:** Enhances the flavors of the other ingredients.
* **1 cup (2 sticks) unsalted butter, softened:** Adds richness and moisture to the cake. Ensure the butter is properly softened (but not melted) for best results. Let it sit at room temperature for at least an hour.
* **2 cups granulated sugar:** Sweetens the cake and contributes to its tender texture.
* **4 large eggs:** Provide structure and richness. Use eggs at room temperature for better emulsification.
* **1 cup buttermilk:** Adds moisture and a slight tang that complements the sweetness of the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to equal 1 cup. Let it sit for 5 minutes before using.
* **1 teaspoon vanilla extract:** Enhances the overall flavor of the cake.
* **1 (3 ounce) package strawberry gelatin (such as Jell-O):** This is the secret ingredient that gives the cake its distinctive strawberry flavor and vibrant pink color. Use a good quality brand for best results.
* **1 cup fresh strawberries, pureed:** Adds natural strawberry flavor and moisture. Use ripe, sweet strawberries for the best taste. Hull the strawberries and blend them in a food processor or blender until smooth.

For the Strawberry Cream Cheese Frosting:

* **8 ounces cream cheese, softened:** Provides a tangy and creamy base for the frosting. Ensure the cream cheese is properly softened to avoid lumps in the frosting.
* **1/2 cup (1 stick) unsalted butter, softened:** Adds richness and helps the frosting spread smoothly.
* **4-5 cups powdered sugar:** Sweetens and thickens the frosting. Start with 4 cups and add more as needed to achieve the desired consistency.
* **1/2 teaspoon vanilla extract:** Enhances the flavor of the frosting.
* **1/4 cup fresh strawberries, pureed:** Adds natural strawberry flavor and color to the frosting. Adjust the amount to your taste preference.

Equipment You’ll Need

* **Two 9-inch round cake pans:** These are the standard size for layer cakes.
* **Mixing bowls:** You’ll need several bowls for mixing the ingredients.
* **Electric mixer (stand or hand-held):** Makes creaming the butter and sugar easier.
* **Measuring cups and spoons:** For accurate measuring.
* **Rubber spatula:** For scraping down the sides of the bowl and folding ingredients.
* **Parchment paper:** To line the cake pans and prevent sticking.
* **Wire rack:** For cooling the cakes.
* **Offset spatula or knife:** For frosting the cake.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s start baking! Follow these detailed instructions carefully to create a delicious Rosalynn Carter Strawberry Cake.

Part 1: Making the Cake

1. **Preheat the oven and prepare the pans:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms of the pans with parchment paper rounds. This will make it easier to remove the cakes from the pans after baking.
2. **Combine dry ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the flour.
3. **Cream butter and sugar:** In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which contributes to the cake’s light texture. Use an electric mixer on medium speed for about 3-5 minutes.
4. **Add eggs:** Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the mixture from curdling.
5. **Combine wet ingredients:** In a separate bowl, combine the buttermilk, vanilla extract, and strawberry puree. Mix well to combine.
6. **Alternate adding dry and wet ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. A good rule of thumb is to mix until you no longer see streaks of flour.
7. **Stir in strawberry gelatin:** Gently fold in the strawberry gelatin until it is evenly distributed throughout the batter. The gelatin will give the cake its characteristic pink color and enhance the strawberry flavor.
8. **Pour batter into pans:** Divide the batter evenly between the prepared cake pans. Use a kitchen scale for precise division, or simply eyeball it. Spread the batter evenly in each pan.
9. **Bake the cakes:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at 30 minutes.
10. **Cool the cakes:** Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.

Part 2: Making the Strawberry Cream Cheese Frosting

1. **Cream cheese and butter:** In a large mixing bowl, cream together the softened cream cheese and butter until smooth and creamy. Use an electric mixer on medium speed.
2. **Add powdered sugar:** Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined. Start with 4 cups and add more as needed to reach your desired consistency.
3. **Add vanilla extract:** Stir in the vanilla extract.
4. **Add strawberry puree:** Gently fold in the strawberry puree until the frosting is evenly colored and flavored. Be careful not to overmix, as this can cause the frosting to become thin.

Part 3: Assembling the Cake

1. **Level the cakes (optional):** If the cakes have domed on top, use a serrated knife to carefully level them. This will create a more even surface for frosting.
2. **Place the first layer:** Place one cake layer on a serving plate or cake stand.
3. **Frost the first layer:** Spread a generous layer of frosting evenly over the first cake layer.
4. **Place the second layer:** Carefully place the second cake layer on top of the frosting.
5. **Frost the entire cake:** Frost the top and sides of the cake with the remaining frosting. Use an offset spatula or knife to create a smooth and even finish.
6. **Garnish (optional):** Decorate the cake with fresh strawberries, strawberry slices, or sprinkles. Get creative and personalize the cake to your liking.
7. **Chill the cake:** Refrigerate the cake for at least 30 minutes before serving. This will allow the frosting to set and make the cake easier to slice.

Tips for Success

* **Use room temperature ingredients:** Room temperature butter, eggs, and cream cheese will emulsify more easily, resulting in a smoother batter and frosting.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Measure flour accurately:** Use the spoon-and-level method to measure flour correctly. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the recipe.
* **Line the cake pans with parchment paper:** This will prevent the cakes from sticking to the pans and make them easier to remove.
* **Cool the cakes completely:** Make sure the cakes are completely cool before frosting them. Otherwise, the frosting will melt and slide off.
* **Adjust the sweetness of the frosting:** If you prefer a less sweet frosting, reduce the amount of powdered sugar.
* **Add a touch of almond extract:** For a more complex flavor, add a 1/4 teaspoon of almond extract to the cake batter.
* **Use freeze-dried strawberries:** For an intense strawberry flavor, add 1/4 cup of crushed freeze-dried strawberries to the cake batter or frosting.
* **Make it ahead of time:** The cake layers can be baked a day ahead of time and stored, well-wrapped, at room temperature. The frosting can also be made ahead of time and stored in the refrigerator. Let the frosting come to room temperature before using.

## Variations and Substitutions

* **Strawberry Cake with White Chocolate Ganache:** Replace the cream cheese frosting with a white chocolate ganache for a richer, more decadent dessert.
* **Strawberry Lemon Cake:** Add lemon zest and lemon juice to the cake batter and frosting for a bright and citrusy twist.
* **Strawberry Shortcake Cake:** Layer the cake with whipped cream and fresh strawberries for a classic strawberry shortcake flavor.
* **Gluten-Free Strawberry Cake:** Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of the cake.
* **Vegan Strawberry Cake:** Replace the butter with vegan butter, the eggs with a flax egg substitute, and the buttermilk with a plant-based milk alternative for a vegan version of the cake.

## Storing and Freezing

* **Storing:** Store the frosted cake in the refrigerator for up to 3 days. Cover the cake tightly to prevent it from drying out.
* **Freezing:** You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw the cake layers in the refrigerator before frosting.

## Common Questions

* **Can I use frozen strawberries?** While fresh strawberries are preferred, you can use frozen strawberries if necessary. Thaw the strawberries completely and drain off any excess liquid before pureeing them.
* **Can I use a different size cake pan?** You can use a different size cake pan, but you may need to adjust the baking time. Keep an eye on the cake and check for doneness frequently.
* **Why is my cake dry?** Overbaking is the most common cause of a dry cake. Make sure to check for doneness frequently and avoid overbaking. Also, make sure you are measuring your ingredients accurately.
* **Why is my frosting lumpy?** Lumpy frosting is usually caused by using cold cream cheese or butter. Make sure the cream cheese and butter are properly softened before making the frosting.
* **Can I make this cake without strawberry gelatin?** While the strawberry gelatin is a key ingredient in Rosalynn Carter’s Strawberry Cake, you can try substituting it with more strawberry puree and a touch of red food coloring. However, the flavor and color may not be as intense.

## Serving Suggestions

Rosalynn Carter’s Strawberry Cake is delicious on its own, but here are a few serving suggestions to elevate the experience:

* **Serve with a scoop of vanilla ice cream:** The cold ice cream complements the sweetness of the cake.
* **Top with fresh strawberries and whipped cream:** A classic combination that enhances the strawberry flavor.
* **Dust with powdered sugar:** A simple yet elegant garnish.
* **Pair with a cup of coffee or tea:** A perfect afternoon treat.

## Conclusion

Rosalynn Carter’s Strawberry Cake is a delightful dessert that’s sure to impress. With its moist, tender crumb, vibrant strawberry flavor, and creamy frosting, it’s a cake that everyone will love. Follow these detailed instructions and tips, and you’ll be able to recreate this Southern classic in your own kitchen. So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s not only delicious but also a tribute to a remarkable woman. Enjoy!