Anniversary Cake (and Supper)

Since our anniversary is near the end of strawberry season around here, it’s a perfect time to use strawberries for the filling and decoration.

White Cake

  • 1 1/2 sticks softened butter
  • 1 1/2 cups white sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 egg whites
  • 3/4 cup milk
  • 2 tsp vanilla

Preheat oven to 350 F and butter two 9″ cake pans.  In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.  Meanwhile, in another bowl, whisk together the remaining dry ingredients.  In a third bowl, combine the wet ingredients.  Slowly alternate adding the dry and wet ingredients to the butter/sugar, starting and ending with the flour and scraping the bowl often.  Pour into the prepared pans and bake for 30-35 minutes, until a toothpick in the center comes out clean.  Cool on a rack.

Vanilla Buttercream Frosting

  • 3 cups confectioner sugar
  • 1 cup softened butter
  • 1 tsp vanilla
  • 1-2 Tbsp cream

Mix sugar and buttercream in a stand mixer with the wire attachment on low until blended, then increase to medium and beat for about 3 minutes.  Add vanilla and 1 Tbsp cream and continue to beat on medium 1 minute more.  If the mixture is too thick, add the other Tbsp of cream.

Strawberry Buttercream Filling

Take about 1 cup of the Vanilla Buttercream Frosting and add 1/2 cup of chopped ripe strawberries to it.  Stir to combine.


Oh, right… I also made a special supper, that we ate before the cake.

1 Comment

Filed under Food, Gardening, Local Agriculture, Recipes, What's for Supper?

One response to “Anniversary Cake (and Supper)

  1. Marie

    Wow! Who is luckier than you Ed??????? Nice job Ab, I wish it was my anniversary! Now for the wedding video.

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