Josh is old like me now, at least until the end of the month 🙂
(I tease him every year from May 8 to June 1, which is the time that we're the same age each year.)
Josh had to share his birthday with Mother's Day this year, but he didn't seem to mind too much. He grilled some yummy steaks from our cow pool and fresh asparagus. He requested a strawberry cake using the strawberries that we picked on Saturday for his birthday cake. We didn't have enough candles to put 31 on. He got 3 and 1 instead. Love the action picture that I got of him blowing out the candles. Not sure what Jacob thought about the whole thing…
Here's the recipe for the strawberry cake:
Fresh Strawberry Cake
- 2 cups flour
- 1 cup sugar
- 1 TB baking powder
- 1 tsp salt
- 4 eggs
- 1/2 cup butter, melted
- 1 cup pureed strawberries
- 1/2 cup milk
- 1 tsp lemon juice
Preheat oven to 350°F. Butter (or spray) and flour 2 9-inch round cake pans or one 9×13 cake pan. Set aside. Combine dry ingredients in a large bowl. In a separate bowl, beat remaining ingredients together. Add to dry, beating with a wire whisk. Pour into prepared cake pans. Bake the cake for 30-35 minutes or until done when tested with a toothpick.
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 1/2 cup or so of puréed fresh or frozen strawberries
Beat powdered sugar into butter. Add strawberry purée to spreading consistency. Frost the cake and decorate as desired.
*** I made a couple of modifications to the recipe that I originally found online… I used almond milk in the cake since I cannot have any dairy except for butter right now while nursing Jacob. I also added about 1 tsp of lemon juice to the cake batter to enhance the strawberry flavor. I doubled the butter and strawberries in the frosting recipe in order to make it a little closer to a traditional butter cream frosting and adequately cover the cake because my glass dish is a little larger than 9×13.