What a perfect spring day we’re having! I rubbed a pork shoulder last night to make Western North Carolina Pulled Pork and I have these Easy Cheesy Crockpot Potatoes cooking away in the crockpot! The fam is coming over, along with a few friends, to relax in the hot tub! Yippy!!! Anyhow, we have an abundance of strawberries in the house right now, so I started looking for a fun cake to make to use some of them up and I ended up with this beauty!
How perfect is this pink sweetheart for Mother’s Day?
I used the recipe for Sally’s Very Vanilla Cupcakes and made a bundt cake that I split. Then I stuffed it with strawberry whipped cream, Marzetti’s strawberry glaze and sliced strawberries, repeating for the top. This cake is so easy, I think Joss could make it. The cake part does not even require a mixer!!! It’s so pink, it makes me think of Joss’ favorite book for about a year. PINKALICIOUS!
This recipe is also easily adapted into 12 cupcakes. Perfect for strawberry season and Mother's Day!
- all-purpose flour - 1 2/3 cups
- baking powder - 1/2 tsp
- baking soda - 1/4 tsp
- salt - 1/2 tsp
- granulated sugar - 1 cup
- butter - 1/2 cup, melted
- egg whites - 2
- vanilla Greek yogurt - 1/4 cup (may also use plain yogurt, regular yogurt or sour cream)
- almond milk - 3/4 cup (or regular milk or soy milk or plain almond milk)
- vanilla - 2 tsp
- vanilla bean seeds - from 1/2 vanilla bean, split, optional
- Strawberry Whipped Cream
- sliced strawberries - about 1 cup
- strawberry glaze - 3 Tbsp, plus more for garnish (usually sold in produce section)
- heavy whipping cream - 2 cups
- granulated sugar - 3 Tbsp
Preheat oven to 350 degrees F. Grease and flour a bundt pan and set aside. Sift first four ingredients together in a medium sized bowl. Melt (microwave) the butter in a different, large bowl and add the sugar, whisk to mix. Add the egg whites, yogurt, almond milk, vanilla, whisking til no lumps remain.
Pour the flour mixture into the wet ingredients, stirring slowly and gently til no lumps remain. Bake for 30 - 35 minutes or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then remove to a cooling rack and allow to cool completely before frosting.
After the cake is completely cool, whip the heavy whipping cream and 3 Tbsp of sugar with a wire whisk on med high - high in the bowl of the stand mixer. When the cream is whipped, add 3 Tbsp of the strawberry glaze and whip until mixed.
Split the cake using a long serrated knife, then remove the top. Fill the cake with the whipped cream and top with strawberries and additional glaze. Place the top bake on the cake and garnish using the rest of the whipped cream, strawberries and glaze. Keep chilled!