Would this cake freeze well?

[pilgrim719]

I was wondering if anyone had any thoughts on how well this recipe would freeze. I've frozen lots of frosted cake slices before with no problems, but I'm not sure about this one because of the sliced strawberries in between the layers. I'd probably skip the whole berries on top if it were going to be frozen, so it's just the ones in the middle that concern me.

Kari

Chocolate-Covered Strawberries Cake
From Taste of Home

2/3 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
4 egg whites
1 cup sliced fresh strawberries
FROSTING:
7-1/2 cups confectioners' sugar
1-1/2 cups baking cocoa
3/4 cup butter, softened
1 cup milk
2 teaspoons vanilla extract
1/2 cup sliced fresh strawberries
8 whole fresh strawberries

In a large mixing bowl, cream butter and 1-1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Yield: 16 servings.

[sneezles]

Are you freezing it whole or planning on freezing leftovers? I don't think the strawberry slices will be too big of an issue except they might ooze a bit when defrosted.

[pilgrim719]

It would be leftover slices being frozen. We'll be eating the cake one day, but then going out of town the next so we won't be able to eat it all before we go. I had wanted to try this cake, but now I have the added stipulation of needing a cake that will freeze well.

I was thinking the sliced strawberries might get watery after being thawed, and ruin the texture of the cake and/or frosting and make it either inedible or not as good.

Kari

[madpots]

I would think that if you did not let it get warm when you take it out of the freezer the strawberries would not get mushy. I have a cherry cake that I make, although I have never frozen it I think it is better when I keep it in the refrigerator.

[pilgrim719]

So you think it would do well to just thaw a frozen slice right in the refrigerator before eating it? The cake says to keep it stored in the refrigerator, so maybe that's because of the strawberries in it. I know if you buy frozen strawberries (bags of whole, loose berries) and then thaw them they're pretty liquidy and have a slightly mushy texture, so I was thinking that might happen with this cake. But I thought someone here might know for sure, rather than me going by my speculations.

Kari

[Cookin4Love]

I think your concerns are well-founded. Just based on my other experiences with using frozen berries, I would also be concerned that, upon thawin, they will release too much liquid and have a negative effect on the texture--although probably not the flavor--of your cake. Thawing in the refrigerator might help; it's worth a try--depending on just how important it is to you that the thawed cake be as close to the original as possible.

[Jessnc]

I think that the strawberries will release liquid upon thawing. I don't think it will ruin the cake though - just give the filling a more liquidy consistency. Try thawing in the fridge, like others suggested. I'm curious to find out what happens. Let us know the results.

[CathyT]

How about dicing the strawberries instead of slicing? I'm thinking that with them more incorporated into the batter, they will dry out more during baking and there will be less oozing during the thawing. Of course, it might have the opposite effect ...

[Jessnc]

[QUOTE=Jessnc;1235707] just give the filling a more liquidy consistency. QUOTE]

Oops! Forgive me, please, for not reading the recipe and realizing that the strawberries go into the batter..... No more speed reading for me!

[pilgrim719]

I'm curious to find out what happens. Let us know the results.

Based on everyone's thoughts on this, as well as my own instincts, I've asked for a different cake that will freeze better. So I'm sorry to say that I won't be able to let you know what happens when you freeze and thaw this cake. Well, I'm only somewhat sorry because I'm very excited to try this cake instead!

Thanks again for all your help in making my final decision on a cake!

Kari