My Moms birthday was this past week, and naturally, I made the cake for our big family birthday gathering. (and I bought and made dinner and cleaned everything up, although the mister did do all the dinner dishes) Word to my sisters… You guys suck! (but I still love you)
Every year my mom asks for the same cake. Strawberry with Lemon frosting. Then a few years ago, other people in the family started asking for the same one. Now there is a weird strawberry cake thing going on between some of my family members. They have taken claim of the strawberry cake and don't want me to make it for anyone else but them. They think that because I make them this awesome cake that they are somehow special. Well guess what people.. Your only special for one day, then you go back to being normal.
I have a family full of a bunch of weirdoes.
Anyways, My mom said she wanted the usual strawberry cake, but as cup cakes, or actually she asked me to make the little square cakes. I was kind of confused when she said square cakes because well, what the hell was she talking about? But then I remembered that a long time ago I use to have a square cupcake pan. (I lost in somehow) So no, I couldn't make the cakes square, but I sure could make them cute. And cute as hell is what I did.
Cake Stuff. Flour, baking soda, baking powder, and salt whisked together in a bowl. Butter, a little oil, vanilla, eggs and buttermilk. Then of course we have strawberries cause it wouldn't be a strawberry cake with out them.
First things first. Wash, trim and dice up the strawberries. Stick them into a pot and sprinkle with a few tablespoons of sugar. Heat on low and let the strawberries cook for about 10 minutes, stirring frequently, until they turn into a thick syrup. 
The sugar and the butter get beaten together until light and fluffy. Then goes in the oil, eggs, and vanilla. The milk is then added to the strawberry mixture. Add half the dry mixture to the wet, mix, then mix in half the strawberry mixture to that. Mix the rest of the dry in and finish off with the strawberry mixture.
Pour batter into well greased and parchment lined baking sheet (or pans). Stick cake into preheated oven for about 35 minutes, rotating cakes after 15 minutes. Cake is done when it starts turning a light gold brown and a cake tester stuck in the middle comes out clean. 
Cake gets pulled from the oven and set on a rack to cool.
I actually wrapped the cake when it was cool enough and stuck outside for a few hours. It didn't completely freeze, but it was close. Frozen cake is easier to cut then soft non frozen cake. No necessary, but if you have the time….
While the cake is cooling, make the frosting. Powdered Sugar, a stick of butter, cream cheese, lemon zest, lemon juice, and vanilla get mixed together until it turns into a big bowl of thick lemony frosting. 
Tomato can cutout. (I couldn't find my biscuit cutters) A biscuit or cookie cutter would probably work a little better.. The cakes kept getting stuck in the can. 
Frost the cake!! Place frosting into a piping bag or a big plastic zip lock with the tip cut off. 2 rounds to a cake. A squeeze of frosting goes on one, topped with another and given a little smoosh. A nice big dollop of frosting on top then…. Sprinkles!!!! Or sliced strawberries (my mom doesn't like sprinkles..I know)
So freaking cute. I don't know if I can make a normal cake again.
Mom gets the bigger 3 tiered cake.. and a few more of the little ones.
HAPPY BIRTHDAY MOM!
-C
Strawberry Cake with Lemon Cream Cheese Frosting
makes 16 two tiers cupcakes or can be made in three 8 inch cake pans
The Cake
- 3 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Cup or one Stick Soften Butter
- 1/3 Cup Vegetable Oil
- 3 Eggs
- 1 teaspoon Vanilla
- 1 Cup milk
- 1 Cup Sugar plus 2 Tablespoons
- 1 lb Fresh Strawberries (Can use Frozen, just let them thaw )
The Frosting
- 4 1/2 Cups Powdered Sugar
- 1 Stick Soften Butter
- 4 oz Cream Cheese (Half a block)
- Zest of a Lemon
- 1-2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla
- pinch of salt
Preheat oven to 375
Grease a parchment lined 13x18 high rimmed baking sheet and dust with flour. If you baking sheet isn't as big as mine, use whatever size you have and make a few cupcakes on the side. Or make one , 3 tiered cake with 8 inch cake pans. I trust that you can find a way to bake all this cake batter.
Wash, trim and dice strawberries. Toss them in a medium sauce pan and sprinkle with 2 tablespoons of sugar. Place on low heat and cook for about 10 minutes until strawberries break down and turn into a thick syrup. Take of heat and let cool.
Combine flour, salt, baking powder and soda in a bowl and whisk together, In another large bowl, add butter and sugar together and beat on medium until light and fluffy. Add in oil, vanilla and eggs. Beat together. Now add the milk to the strawberries and mix together. Beat in half the dry into the wet, add in half the strawberry mixture, then the rest of the dry, and finish off with the rest of the strawberry mixture.
Pour batter into prepare baking sheet (or pans) and place in oven. Check cake after about 15 minutes and rotate to help insure an even bake. Bake for another 15- 20 minutes, or until cake starts to turn golden brown and a tester (toothpick) comes out clean.
Remove from oven and let completely cool. (Not necessary, but once cake is cooled , wrap with plastic wrap and stick cake into the freezer of a little while before cutting the circles.. its makes it a little easier)
While cake is cooling, make the frosting. Place all ingredients in a big bowl and beat together until a nice soft but sturdy frosting forms. If. you frosting seems to thick add in a splash of milk. To thin.. add a little more sugar.
When the cake is cooled, get to it. With you cookie or biscuit cuter dipped in powdered sugar, cut as many circles as you can.
Fun Time!! Frost the cakes. Place frosting into a pastry bag, or like me, a large zip lock bag with the tip cut off. Partner up all the cake rounds and go through and give one of each of the pairs a good dollop of frosting. Top with the remaining cake, give it a lithe smooshto make sure they stick, and squeeze a nice dollop of frosting on top. Finish off with sliced strawberries and lots of sprinkles.
Sing Happy Birthday and eat!
This has been the week of broken things. My immersion blender broke. 2 of the 4 new bowls I bought were smashed. The hand mixer broke while I was making frosting (F**CK). The steam mop is finally completely broken and the mister smashed the screen on his phone. All in a weeks time. Oh, and not broken, but the front end of my car got stuck in a muddy sink hole. It took five badass farmers to help me push it out. It was crazy, but thankfully the car and I survived.
WHAT WHAT!!! The first sign of green that I have seen in the neighborhood. 
This little came over and hung out with me. I gave him a muffin and a bowl of "Carrot Chips" (really thinly sliced carrots) He at a few bites of the muffin but ate all the carrots and wanted more…… I love him!
Oh the old man trash dog. His butt hair is finally starting to grow back after he chewed himself a big hot spot. 
I love this pattern for a driveway. 
March 29, 2011. Yeah sure we were in California, but still, we were camping outside.
And who doesn't love a pineapple, or 4? 
I don't know if I have bitched enough about it, but I only have one window in my living space. And as much as I love love love our little tiny loft, I am a person who needs the sun. So when I am home I spend a lot of time siting in front of the window. 
So this project is really easy and fast. I recommend that if you are going to go to the trouble (it's really no trouble) of making one, you might as well make 2 or 5. I actually made a bunch (think Mothers day or Easter presents) and ended up only keeping a s couple. I am going to have to make a few more soon.
Take a piece(s) of paper a little bit bigger then the hoop you are working with and stick it into a pan or tray of water. Let it sit there for a few minutes until the paper is completely soaked.
Take the wet paper and, oh so gently, crumple into a ball. This part can be a little tricky. You want to make as many creases as possible without ripping that paper. (I ripped a few pieces) I found that if I folded that paper a few time, then crumpled that it was less likely to rip.
Uncrumple the paper and lay it gently onto the inner part of the hoop. Now the fun part. Go to town with the watercolors. I used 2 colors per piece, but you could do 1 or 3, or more. When applying the color, use big gentle strokes and let the colors kind of meld together. Watch as all the crumple veins soak up the paint. Try using different dilutions of color. I applied some color on thinly and some on the thicker side. But really, you can't go wrong, just keep applying paint until you are happy. I stopped a few times and held it up to the window just to see what it looked like. When it looked good, I was done.
When you are happy with the colors, let the paper dry for a while on the hoop until it is not longer super wet. I would say about an hour or so, but if you stick it near the heater, it might dry faster. (Just don't stick it in the oven while you are making bread like I did with one.. It just ended up setting on fire. Oops)
Not much to say about the past week. We did some work, had a little fun, caught up with a few things and dragged behind on some other. I kind f feel like I am holding my breath until it is finally for real spring out and then maybe I can really feel like a real functioning human being. One more week of cold.. that's about all I can handle before I completely lose it. 
The Mister and I went to an art exhibit on Street art….Really cool stuff, but we both agreed that the artists in the show have much more of an impact when you see it outside. Still a great show.
Old man. He is in need of spring too…. and a bath.
We ordered another nucleus of bees this weekend… A few more weeks and these ladies will be buzz'n away. I can't wait!!!
Camp food is the greatest! I can't wait for CAMPING!
