She loved her family...her faith...the color red...her pearls...playng bingo...to have her nails polished...cake...strawberry cake.
It's Mother's Day.
No card to mail. No flowers to send. No phone call to make.
As the day neared and I contemplated the usual daughterly duties one fulfills on the second Sunday in May, I realized it's not what I do or have done on this one day carved out each year to celebrate moms.
It's what I do every day.
I don't need an official day to celebrate my mom, to honor her memory or her legacy.
Celebrating my Mom means loving others, being kind, serving where I can, working hard, and loving the Lord...and ocassionally baking her favorite cake!
I love you Mom, this cake's for you!
Strawberry Cream Cake
(this strawberry cake is like a mash up of a creamy strawberry shortcake and a fluffy moist strawberry cake...you're gonna love it)
1 quart fresh strawberries*
1/4 cup confectioner's sugar (divided)
1 tablespoon freshly squeezed lemon juice
1 white cake mix
3/4 cup water
1/2 cup pureed sweetened strawberries
1 1/2 cups heavy cream
1/2 cup diced sweetened strawberries
Garnish - strawberries
Prepare strawberries: Reserve 6-9 whole strawberries for garnish. Cap and dice remaining strawberries. Add 2 tablespoons confectioner's sugar and let macerate while you prepare cake batter.
Cake batter: Combine cake mix with eggs, water. Using electric mixer on medium, beat for two minutes. Puree 1/2 cup of sweetened, diced strawberries. Fold into cake mixture. Pour into three 6" buttered and lightly floured cake pans. Bake at 350* for 20 minutes. Let cool on wire rack.
Cream Frosting: Whip cream on high until stiff peaks form. Fold in 2 tablespoons confectioner's sugar and 1/2 cup sweetened diced strawberries (you may have a few sweetened strawberries leftover).
Place first cake round on cake stand and top with cream frosting. Repeat two more times. Do not frost sides. Slice reserved strawberries in half and garnish top of cake.
Yum. Yum. Yum.