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.
- 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.
- Individual Beef Wellingtons with Gorgonzola
- Baked Potatoes
- Roasted Carrots
- Sauteed Snap Peas (from our garden)
- Salad (from our garden) with Creamy Homemade Dressing