Sweet Strawberry Cake & Sweet Mothers

A mother, mom, mum, momma or mama, is a woman who has conceived, given birth to, or raised a child in the role of a parent.[1] Because of the complexity and differences of a mother's social, cultural, and religious definitions and roles, it is challenging to define a mother to suit a universally accepted definition.









It is very hard to please everyone when defining a mother, if we all had to define our mother I would venture to say that some would not even describe the person whose belly they filled.


Now I am a mother, and I will absolutely do my best to make sure Indigo does not have any bad feelings towards her Mother "experience". I will fight with all my will power to provide her with Love, listening ears, an understanding heart, and deep belly laughs.









I will kiss her sweet face for as long as she lets me.


I will laugh at her jokes.


I will read her stories until one day she is reading them to me.


I will let her know that she is so beautiful in more ways than one, and then I’ll hug her for a very long time.









I will teach my girl to bake a birthday cake, engagement cake, and a baby shower cake.


I will teach her how to be a friend and how to be a wife.


I will teach my girl how to be a mother, just right after she finishes teaching me.


I love you Indigo.









Ingredients (Strawberry cake)
Delightfully borrowed from Confections of a Foodie Bride
{Printable Recipe}


• 24 oz very ripe fresh strawberries, hulled (if frozen, thawed)
• 1-2 tsp sugar (optional)
• 1/4 cup milk, at room temperature
• 6 large egg whites, room temperature
• 1 Tbsp vanilla extract
• 2 1/4 cup cake flour, sifted
• 1 3/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)









Directions

If using frozen, thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.









Place strawberries in a food processor or blender and puree. (You can use fresh berries too, this is what I used. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy. Place strawberries in a food processor and puree.


Reserve 3/4 cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting (which is what I did).









Preheat oven to 350 degrees and prepare two 8 inch pans: coat inside with butter and flour.


In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs (you can also do this with a hand mixer or by hand).









Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.


Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).








Ingredients (Strawberry Frosting)
Delightfully borrowed from Sprinkles
{Printable Recipe}


• 1/2 cup whole frozen strawberries, thawed (NEED 3TBS, I used the leftover puree from my cake.)
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract









Directions


Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree.



I made this a 2 layer cake, place a nice thin layer of frosting and leftover puree in the center.  Next frost the outside.



Tip : Apply a super fine layer of frosting to your whole cake then place your cake in the refrigerator for 1 hour. Remove cake then apply a “2nd” layer of icing, the result is perfection.



HAPPY MOTHERS DAY to my Mother, you are such a peach and it was a pleasure being raised by you.