This Strawberry Cake is light and airy and full of fresh fruit! It is a great dessert for any summer night, Memorial Day, or the 4th of July!
Can you believe that Monday is Memorial Day already? It seems like just the other day I was getting back into my routine here in the States, and next thing I know three weeks fly by!
I’ve recently started a new job nearby my house. Since it’s my first week doing that nearly full time, as well as working on three blog posts a week, I have been super busy. When I get off of work I am absolutely exhausted so finding time to get in the kitchen, test some recipes, photograph them, edit the photos, and write a post is difficult. Hopefully as time goes on I become more accustomed to my new work schedule so that my life becomes a bit easier.
Other big news today is that my boyfriend, Matt, got a promotion with his job in the Navy (or as they call it, “advanced”). This is particularly exciting because it means that he will now be able to live off of base allowing me to stay with him whenever I’d like!
I can’t hardly believe that we will finally have the chance to start building a life together. We will have a place to call our own where we can start filling it with all of our own things and memories. It is truly an exciting time and I am so proud of him.
In honor of his advancement and Memorial Day weekend, I was inspired to create this beautiful Strawberry Cake.
The cake itself is light and airy with a mild sweetness. Then the whipped cream frosting adds another delicate taste of vanilla. Finally, the strawberries add a strong pop of color and flavor. It is like strawberry shortcake but made even better!
The recipe for the cake itself came from Spiced Blog. I was so inspired by his cake that I had to make it for my own. I mixed up the frosting however giving it my own unique touch! I made my frosting nice, light, and creamy to serve as a base for all of those marvelous strawberries. I hope you love this cake and have a happy and safe Memorial Day weekend!
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1.5 sticks) unsalted butter, brought to room temperature
- 1 1/2 cups white granulated sugar
- 3 eggs
- 1/2 cup plain Greek yogurt
- 2 tbs vanilla extract
- 3/4 cup milk
- 1 (3.5oz) package instant vanilla pudding mix
- 2/3 cup powdered sugar
- 1 cup milk
- 1 (8oz) container Cool Whip
- 1 lb. strawberries, hulled, brushed clean, and cut into slices
- Prepare the cake. Preheat oven to 325F. Grease one 10" pan and one 9" pan, or two 9" pans. Set aside.
- In a bowl, combine flour, baking powder and salt. Stir well to combine. Set aside.
- In a standing mixer, place softened butter and sugar. Beat until mixture is creamy. Add eggs, one at a time, beating well after each addition.
- Add roughly half of the reserved flour mixture to the bowl and beat just until combined.
- Mix in the Greek yogurt, vanilla extract and 1/4 cup milk to the bowl.
- Then, add remaining flour to the bowl and gently mix in until all ingredients are incorporated (being careful not to overmix). Finally, add in the remaining 1/2 cup of milk, stirring just until combined.
- Pour batter evenly between two cake pans. Place in the oven and bake 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- When done, remove the cakes from their pans and allow to cool completely on a wire rack.
- While the cake cools, prepare the frosting.
- In a bowl, whisk instant pudding mix, powdered sugar, and milk together for two minutes. After two minutes of whisking, the mixture should be thickened and slightly yellow in color. Gently fold Cool Whip into mixture, making sure it is fully combined.
- Once the cake has cooled, frost the cake. Lay one layer of the cake down and top with roughly half of the frosting. Place sliced strawberries on top. Then, top with second layer of cake. Top the second layer of cake with desired amount of frosting and sliced strawberries.
- Keep refrigerated for up to 5 or 6 days.
- 1. Springform pans work the best for this cake. They make it easy to remove the cake from the pan without fear of tearing it.