Katydid turned nine on Friday (at 2:02 PM, to be exact), but her daddy had to fly out of town for the weekend after a quick birthday breakfast and opening of presents. To cheer her up, we added flowers to her list of birthday presents (as the only girl in a house full of boys, I believe she needs all the flowers she can get), but the birthday cake had to await her father's return.
We made the cake together on Sunday afternoon. She requested a strawberry cake (Katydid loves fruit of all kinds), along the lines of the one her Grandma Carol (Andy's mom) makes. We decided to use what we had on hand and make one from scratch. Googling "strawberry cake" brought us this recipe, which we further altered by leaving out the Jello. (The only thing the Jello is for, really, is to make the cake bright pink. It also makes it a little sweeter, but the cake is still quite sweet without it.) We frosted the cake with some simple homemade vanilla icing.
Nine candles. Somehow it seems that she ought to still be the baby who used to scoot through the drawings of sidewalk chalk, leaving rainbows in her wake.
Here is our recipe for "Katydid's Strawberry Heaven Cake", which would make an excellent dessert for a May or June tea, when strawberries are in season.
2 cups sugar
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
1 cup (more or less) sweetened strawberry puree
- Preheat the oven to 350 degrees. We made our cake in 2 round cake pans, but found that the cake was so moist and dense that one of the layers stuck to its plate as it cooled. I'd recommend greasing and flouring a 13x9 pan instead, especially if you're not making a birthday cake.
- Cream together the butter and sugar. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.
- Bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
(Vanilla Frosting: Beat together 1 lb of powdered sugar with 1 stick of butter. Add milk in dribs and drabs -- I always make it too runny -- until you reach the desired consistency. Then add a splash of vanilla. You can also add more strawberry puree to the frosting, which will make it a pretty pink color as well as adding more strawberry flavor, but I have at least one child who professes not to like strawberries, so we did without. He ate a very large piece of this cake, incidentally.)