I have said it before and will say it again baking is just not my thing but when I found this recipe from one of my Instagram friends and someone who inspires me to try and bake the 2012 Pillsbury Bake Off Winner Tina Verrelli I had to give give it a try and I ofcourse had to put my own spin on it but if you are interested here is Tina’s original recipe .
The core recipe is exactly like Tina’s, you take a lemon box cake, a can of traditional strawberry pie filling, 2 large eggs and a teaspoon of vanilla. Add all ingredients to a bowl and mix with your hand mixer or stand mixer and combine until well incorporated but still leaving some of the fruit pieces from the pie filling whole.
This will make 2 8-inch rounds, a 9″x13″ sheet pan or 24 cupcakes. Now you want to follow the baking instructions from the box mix you use. I used 2 dark nonstick cake pans so I baked it at 325 for 26-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 10 minutes in the pans. Then remove from the pans and allow to cool completely on a rack.
Now here is where I differ from Tina’s recipe I top mine with white chocolate buttercream. I know it might not sound like lemon strawberry and white chocolate go together but trust me it is one of the greatest flavor combinations of all time.
The buttercream starts off the same as all buttercreams soften 2 sticks of butter. Cream the butter with 2 teaspoons of vanilla in a stand mixer or with a handheld mixer. Add 4 cups of confectioners sugar 1/4 cup at at time until it is all creamed together.
Using a double boiler melt 1 cup of white chocolate morsels. A double boiler is any metal or glass bowl that fits snugly over the top of a saucepan can be used. You could use a microwave to melt the white chocolate but I have always had bad luck using the microwave method, it always
Begin by filling the saucepan with hot water from the tap. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place the chocolate bowl over the water. Adding the white chocolate to the bowl in batches of about a 1/4 cup at a time, waiting until the chocolate in the bowl is melted before adding more unmelted chips to the melted chocolate. Let the chocolate begin to melt, and then stir it gently with a plastic spatula. When almost all of the chocolate is melted, remove the top bowl from the saucepan and set it on the counter. Stir continuously until it is shiny, smooth, and completely melted.
Slowly add the melted white chocolate to the buttercream continue to mix until completely combined. If you find it to thick for your taste ad a little bit of milk to thin it out a bit.
All that’s left is to ice the cake as you see fit.
- 1 box lemon cake mix
- 1 can strawberry pie filling
- 2 large eggs
- 3 teaspoons vanilla (separated)
- 2 sticks butter softened
- 1 cup white chocolate chips
- 4 cups confectioners sugar
- Preheat oven as per directions on the box cake mix
- In a large bowl mix lemon box cake, a can of traditional strawberry pie filling, 2 large eggs and 1 teaspoon of vanilla.
- Poor batter into either 2-8 inch rounds, a 9×16 or 24 cupcakes
- Bake as directed on the box until a toothpick inserted into the center of the cake comes out clean
- Remove from oven allow to cool in the cake pan for 10 minutes
- Remove the cake from the cake pan and allow to cool completely
- Cream together 2 sticks softened butter 2 teaspoons vanilla and 4 cups confectioners sugar(1/4 cup at a time)
- Using a double boiler melt 1 cup white chocolate chips in batches of 1/4 cup making sure chocolate in the boiler is melted before adding unmelted ships to the bowl.
- Slowly mix in melted chocolate to the buttercream until completely combined.
- Once cake is cooled frost it with the buttercream