Hi there– It’s birthday season in our family. Three birthdays together at the start of May and three more at the end. So I’ve got birthday cakes on my mind. This will probably show up at a birthday party or two!!
The biggest bash is for my father-in-law Stu. He’s turning 90! –and is so beloved by everyone who knows him. You’ve never met a kinder more gracious man. Family is coming from far and wide to celebrate with our “Grandpa Stu”.
Hope you have some happy family birthdays on your horizon. And that they include cake, lots of cake.
STRAWBERRY CREAM CAKE
1 cup strawberries, cut to small bits
1 strawberry cake mix
1/3 cup canola oil
1 cup water
2 cups strawberries, cut to small bits
1 pint heavy whipping cream
1/2 cup powdered sugar
3 oz. package vanilla instant pudding mix
1 big pretty strawberry for garnish
To make the cake, cut the strawberries fine. If they are still damp from cleaning, pat them dry.
Make the strawberry cake according to the directions on the box. (mine used 1/3 cup oil, 1 cup water & 3 eggs). Pour it into a 9″ x 13″ baking dish (or a 10″ springform pan) that has been sprayed with cooking spray.
Bake the cake at 350 degrees for 25 to 30 minutes until it is lightly browned and comes out firm to the touch. Let the cake cool completely before adding the topping!
To make the topping, cut the strawberries to small bits. Set them aside. Whip together the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer until it is stiff (the whisk attachment works best for this).
Stir in the strawberries and then pile it all onto the cooled cake. You can serve it right away, but it’s better to set the cake in the fridge for an hour or more to let the topping completely set. Enjoy!!