The best strawberry icing

Every year I wait anxiously for strawberries to be in abundance. Strawberry season is one of my absolute favorite times of the year. When I walk into the farmer’s market and see signs for 4 pounds of strawberries for $5, I load up.  All those strawberries give me the perfect excuse to practice my strawberry icing making skills.
Of course I find other uses for them in things like smoothies and salads, but strawberry icing is the use of choice for this sugar addict.

When you are using super ripe strawberries, you actually don’t need to use anywhere near the same amount of powdered sugar in your icing though. So you can almost think of it as healthy icing…


Oh, and by the way, this icing is actually on the sugar cookie cake I’ve been working so hard at perfecting. It still isn’t there. Next time I’m going to cut back on the oil and add a little more butter to see what I end up with. But I definitely think I’m getting closer.

Sugar Cookie Cake # 2

1/2 cup butter
1/4 cup vegetable oil
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sour cream

Fresh Strawberry icing
1/2 cup butter
1 1/2 cups marshmallow fluff
1 1/2 cups powdered sugar
1/2 cup pureed fresh strawberries
Dash of half and half

Preheat oven to 350 degrees.

In a large mixer, cream sugar, oil, and sugars together.  Once blended, add in eggs, one at a time. Mix until smooth. Add in extracts and combine.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Stir together. Slowly incorporate the dry mixture into the wet. Once combined, beat in the sour cream

Pour batter into a greased 9 x 13 pan, or you could use a sheet cake pan (this would probably work best). Bake for about 35 minutes, or until a fork inserted in the middle comes out almost clean.  Since this is a knock off of a sugar cookie, you want it to be slightly under-cooked. If you are using a sheet cake pan, decrease the cook time by about 10 minutes or so.

While the cake is baking, make your icing. Cream together the butter and marshmallow fluff. Add in powdered sugar and strawberry puree. Add half and half if needed.  Refrigerate.

Once cake has cooled, ice the cake.

I can’t keep my fingers out of this icing. It is so fresh, and not too sweet… absolutely perfect!  It is not the type of icing the will pipe perfectly onto a cupcake, so I don’t recommend it for that if cupcakes are what you have in mind. It is absolutely perfect on a sheet cake though, where it can just sink right into the cake. Make some soon for the strawberry lover in your life.

Or stop by my house and grab a piece. I’m on serious cake overload right now.  Every time I walk by the kitchen the cake pan beckons to me to come slice a tiny piece. It’s not pretty. I’m still waiting for self control to kick in. It’s yet to happen.

Leave a Reply

Your email address will not be published. Required fields are marked *