BUTTERY FRUIT SWIRLS

Butter Cake:

2 sticks butter, softened

1 ½ cups sugar

½ cup sour cream

4 eggs

1 Tbsp vanilla sugar

½ Tbsp baking powder

¼ tsp salt

1 ½ cups milk

3 cups flour

Frosting:

2 sticks butter, softened

2 bars cream cheese

2 cups confection sugar

Strawberry Flavor:

8 oz frozen strawberries, defrosted and drained

4 Tbsp confection sugar, divided

1 Tbsp cornstarch

Lemon Flavor:

Bakers Choice Lemon Crème

1. Preheat oven to 350°. Line 2 9x13 pans with parchment paper.

2. Prepare the cake: In the bowl of an electric mixer, beat butter and sugar until creamy. Add remaining ingredients, except flour, and beat to combine. Lower speed, and mix in the flour until mixture is smooth.

3. Divide the batter between the two pans. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

4. Freeze the cake for 1-2 hours. Use a stacker to cut into circles (You will be able to get 9-11 circles from each pan). Use the handle of a wooden spoon to indent the center of each circle. Move the spoon from side to side to enlarge the indent slightly.

5. Prepare the strawberry filling: Use an immersion blender to puree the strawberries. Place in a small pot with 2 Tbsp confection sugar and cornstarch. Bring to a boil and simmer for a few minutes until thickened, stirring constantly to prevent burning.

6. Reserve 6 Tbsp of the mixture (for the strawberry cheese frosting). Add 2 Tbsp confection sugar to the remaining strawberry filling.

7. Fill half of the butter cake indents with strawberry filling and the other half with lemon crème. Add a bit of filling over the indents as well.

8. Prepare the frosting: Beat butter until fluffy. Add sugar and cream cheese and beat until smooth.

Divide the frosting in half.

For strawberry flavor: Add 6 Tbsp reserved strawberry filling and mix well.

For lemon flavor: Add ½ cup lemon crème and mix well. Place each flavor in a piping bag and snip off the edge. Starting from the outer rim of the cakes, pipe a large swirl of frosting over each cake.

Note: Refrigerating the frosting before piping will give you the best results. Prepare the frosting in advance or while the cakes are in the freezer.

Yield: Approx 20 miniatures