Just like a lot you, my mom means more to me than I can say. So, this past Mother’s Day I took over the dinner preparations for her. (The shrimp kabobs we had were pretty- totally- delicious!) This simple, old strawberry cake recipe that’s been in our family since I can remember was the dessert I made.
Admittedly, when I purchased the cake mix in a box, I felt very self-conscious about it. Cakes come from flour and sugar from our pantries and cupboards and… not from a box of premixed ingredients! But, leave it to my mom to remind me that I still had to add ingredients like Jell-O and frozen strawberries and oil… the box cake was just part of the recipe. Okay, so I got over it… sorta. Making the contrary icing made up for any lack of effort I was feeling, but I’ll tell you about that soon enough.
This above me is the butter whipped up for the icing. No, I do not like using automated help in the kitchen; I will stir it with my spoon in my hand if I can, thank you. It’s okay, I know you’re thinking I’m oddly stubborn here. Anyway, my cake layers baked up beautifully and here they are before my attempt to ice them over.So, with the juice from the strawberries, I stirred in about an entire bag of powdered sugar to finally come up with stiff icing. I even began icing the cake with what I thought was stiff enough icing before realizing I had to add more powdered sugar when it kept oozing down the sides of the cake. So, I scraped it off and started again. Eventually, I found enough success to hold my cake together for the day. Might I recommend using non-strawberry icing for this cake. This powdered sugar affair has happened every time to my mom in her history with this recipe too. Besides, the cake is so moistly delicious it doesn’t need overly sweet icing.
Anyway, I managed to get it here, covered in strawberry icing… with a lot leftover! This being a special occasion, I had to think of something to decorate the cake with.
I liked the entire strawberry theme… so I added fresh strawberries on top in the shape of a heart! Since I’m not that good at free-handing symmetrical art, I made a pattern out of paper, laid it on the top of the cake and barely traced around it with a toothpick. Then, I laid out the strawberry slices according to my pattern.
Cute enough, aye?! Oh, and placing a layer cake on a tall cake plate is totally a must. I’m trying to fool you into thinking this was some grand cake scheme… instead of a box cake that was super easy to make, aside from all the stirring of the icing!
And the cake seemed to be the perfect dessert after our shrimp kabobs… this was all that was left after the six of us each had a piece… or two!