Would you like to know a secret? Chocolate isn’t my favourite flavour of cake.
*gasp*
I know, I know. There’s a gazillion posts on my blog involving chocolate in some sort of way. Don’t get me wrong, I adore the stuff. In fact, I had chocolate quinoa this morning. However, when it comes down to it, strawberry takes the cake.
Pun intended.
Maybe it’s because there’s a quiet nostalgia in regards to strawberry desserts. Let me think of an example…
When I take a bite of strawberry shortcake, I’m transported back to my ten year old self, munching on strawberries while my Ma shares memories from her childhood. How her mother baked nearly every dessert known to man, but strawberry shortcake was Ma’s favourite.
I take a strawberry and mentally snapshot this memory.
Milkshakes take me back as well. Back to a diner in a small town miles away. Back to whipped cream on giggling faces and twisted cherry stems scattered around the table. Back to a simpler time where choosing which milkshake flavour was the most important decision of my pre-teen existence.
It was strawberry in case you were wondering.
And this cake. A recipe from the pages of my hometown’s very own cookbook. It reminds me of my grandparents. As I mix the ingredients I can picture myself sitting at their kitchen table, watching the birds outside and listening to stories from my granddad’s childhood.
One thing I can tell you for sure, my grandmother makes the best strawberry cake. Sure, you can follow this recipe and bake one for yourself. It will taste amazing, no worries.
But… if you ever find yourself sitting at her kitchen table, make sure to ask for a slice. I can promise you won’t be disappointed.
- 2 boxes white cake mix
- 1 small box strawberry jello
- 8 Tbs. Follow Your Heart vegan egg replacer
- 1¾ c. water
- ¾ c. olive oil
- ¾ c. frozen strawberries, thawed
- Frosting:
- 3 c. confectioner's sugar
- 4 Tbs. vegan butter
- 1 c. frozen strawberries, thawed
- Preheat oven to 350 F.
- Grease and flour a bundt pan, or two 8 inch round cake pans.
- In a small bowl, mix the egg replacer and water together. Set aside.
- In an electric mixer, on a low speed setting, combine the cake mix, oil, and frozen strawberries.
- Add the 'egg' mixture and mix on medium speed for 2 minutes.
- Pour batter into cake pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting.
- In an electric mixer, whip together the butter and thawed strawberries.
- Add the powdered sugar, one cup at a time, until all ingredients are combined.
- Spread frosting on cooled cake and serve.
Much Love,
Katherine Marie
“Know therefore that the LORD your God is God; he is the faithful God, keeping his covenant of love to a thousand generations of those who love him and keep his commands.” Deuteronomy 7:9
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