Birthday Celebration with *Best Loved* Strawberry Cake Recipe

Happy 6th birthday to our beautiful, fun, creative "gift from God" daughter!!!  Last week we celebrated our baby girl's birthday and what a blessing she is, and I just had to hop back on here to let you all in on her sweet and simple celebration....

Last week was also a very busy week!  I worked a full schedule as secretary at our church along with a couple extra special school activities through the week nights while my husband worked extra long hours the prior weekend and week due to all the sickness the winter tends to bring.  His busyness at work is a blessing, no doubt, but also can leave us feeling like ships passing in the night sometimes.  I know we aren't the only couple to experience this.

I really didn't have much time to prepare for the party at all (and almost completely forgot to about the little party for her at school altogether!) but God helped me make it all happen by His grace. I think there is something about being a mom that really forces you to sort of will yourself to do and accomplish things that sometimes you really have no idea looking back how you pulled it off. How you had the time, energy, or creativity.  How you created all the smiles to warm your kid's heart while on the inside you are just tired.  Nothing is wrong, just weariness.

But that's when I think of my family.  The long-term vision of memories.  The love I want our children to remember and  it's from that place of unselfishness and consideration...  God strengthens me! 

"I can do all things through Christ who gives me strength." Phil. 4:13

That's been my struggle lately but thanking the Lord it didn't ruin being able to celebrate one of my favorite people turning 6!  I decided to major on the majors and not worry about what doesn't really matter.  It paid off.

Sweet girl requested a pink cake and got a homemade strawberry cake with strawberry frosting and crowned with fresh strawberries...sweet and girly! It was a treat to make. I don't usually bake cakes, especially layered cakes, unless it's a birthday.  Even though I've been busy, I really wanted to make her cake this year instead buying from our favorite bakery like I did last year.  I'm sure that will happen again, but I was in a baking kind of mood...Maybe it was the warmer weather?  Either way, this cake was a fun one to make for our fun girl! 

Without fail, every year I find our sweet girl at her birthday cake before the party licking the icing. I used to be worried she would mess up the look of it, but it's happened for years, and I think at this point I would be almost disappointed if she didn't do it!  There is something innocent and joyful about taking your finger and running it through frosting that looks too delicious to just look at!  

No inhibitions. That's my girl!

The celebration was intimate with only close family, but those are some of my personal favorite parties that I had growing up! 

I made a big spaghetti supper with our favorite homemade meat sauce full of Italian sausage and good ground beef that slow cooks most of the day!  We ate it with semi-homemade cheesy garlic bread and Italian salad.  We ate dinner on our farm table and the cake and ice cream was consumed at the kitchen table after opening gifts. 

The kitchen was decorated in girly polka dots, butterflies, unicorns, and whimsy! Nothing expensive or elaborate this year, not because she doesn't deserve the best, but sometimes the best looks more simple and homemade.  It certainly allowed mommy to be able to give her best when it was all said and done.

And if these sweet little decorations wouldn't brighten one's day, I don't know what would!  Chocolates sitting around in abundance after Valentines Day made for a great treat to nibble on with coffee as the celebration started. 

And this cake. I'm thinking, why have I never shared this recipe???  It is tried and true and many years old. This has been a family favorite Nana (my husband's grandmother) has made for years, and it dates back to the true cake baking era.  The simpler time when inviting "company" over meant including a cake baked in your own oven, and when time seemed to move a little slower. Well, after eating this several times that Nana made for gathering, Mom and I decided to start making it probably about 10 years ago. 

While it is essentially a foolproof cake, the icing for me always ends up being drippy and wants to make the cake layers slide a bit.  I'm no expert, but I have used wooden skewers to hold it in place while it gets popped into the fridge. There the icing begins to harden back up from all the butter in it, and the cake seems to get even more moist somehow after sitting in the fridge, so I make this cake the day before.

You can't beat the flavor of this tender cake, chock full of strawberries and the strawberry icing that is creamy and divine!  The icing's original recipe only has butter but over the past few years Nana has began to add some cream cheese to it and so have we. It's between a buttercream and cream cheese icing. The only revision I made to her recipe is adding a splash of vanilla extract to both the cake batter and the icing.  It just gives it an extra, something.

I'm genuinely so excited to share this recipe with you!  Hopefully it can become a new tradition for your own family and friends to enjoy.  It's hard to make this cake with out a little spoon licking and a lot of love! Enjoy the process and the fruit of your labor.  I know watching our sweet girl eat it was worth every minute!

Best Loved Strawberry Cake with Strawberry Butter Icing

The Cake:

1 box white cake mix

1 pkg. strawberry jello

4 extra large eggs

3/4 c. canola oil

1/2 c. water

splash (about 1 tsp.) vanilla

1/2 c. frozen (sweetened) strawberries, thawed--comes in a little tub

• Preheat the oven to 350 degrees.  Grease and flour (I use Pam baking spray) 3 - 8 inch round cake pans.
• Mix ingredients all together very well (using a mixer) and beat on high until well blended and airy.  Divide the batter between the pans and bake for 25-30 minutes or until a toothpick comes out clean when tested.
• Allow the cakes to sit for about 10 minutes before gently going around the sides with a knife and then turning the cakes out onto a cooking rack or parchment/wax paper to cool completely.
• For a layered cake, the cakes must be completely cooled before frosting.  Once cooled put the first cake on the stand and ice  the top completely.  I feel as though it always needs a little more icing between the layers.  Put the next cake layer on and repeat.  Once the third cake is on, I would work quickly as the layers may want to slide. Pour the icing over the top and smooth it all over.  Put the cake in the fridge until it's time to eat.
• I don't worry about precision here too much with the icing.  This isn't an icing that would be suitable for a pastry bag design, but it's beautiful in it's own way and delicious! I added a bunch of fresh strawberries to around the base of the cake just before presenting to everyone. 

The Icing:

1 stick of real butter, softened

1/2-3/4 block cream cheese

3/4c.frozen (sweetened) strawberries, thawed crushed and lightly strained

1/2 tsp. vanilla

4-5 c. powdered sugar

Beat the butter, cream cheese and vanilla together until smooth.  Lower the speed of your mixer and alternately add the crushed strawberries and sugar, ending with the sugar. You may add more of with strawberries or powdered sugar depending on your taste of sweetness and the consistency you desire.

Note: Fresh strawberries do not work well in this cake.  They tend to make the cake fall apart, but these sweetened frozen ones are just perfect! Be sure to thaw the container before beginning to bake this though. I hope you enjoy this as much as we do!

Delicious! Chocolate Birthday Cake filled with Fluffy Marshmallow Frosting

Hello again!  We celebrated another child's birthday over the weekend! We threw our son a fun all-boy birthday party to celebrate 6 whole years of wonderful life! 

He invited some of his best buddies over for grilled hot dogs, cake and ice cream, and lots of playing!  This originally was going to be an outside campfire type party, and we were going to have a tent set up for the boys to play in. I had big ideas to be roast the hot dogs over the fire, have all the eating and playing outside the whole time, but it rained the night and morning of the party and a cold snap had come through... so we brought the party inside. 

Moms learn to roll with the punches, am I not right?!!!

That being said I simply decorated in colorful bandanas and my favorite birthday décor--balloons!  It was fun and just right for boys who honestly probably didn't care as much as I did.  I found some boxes of Avengers stickers and scattered them on the table along with chocolates.  No party bags to take home here, but the boys could have what they wanted of those fun little table tokens!

Our son requested a chocolate cake (his favorite), like he does every year, and I decided to make it myself instead of ordering a cute character cake this year.  It saved us a lot of money which made up for the time of making it, but really it just took me about 3 hours from start to finish. 

This may surprise you but I don't consider myself a super cake baker or decorator! So listen up Moms and Dads out there, give yourself a break and a little grace in the kitchen! 

Don't be intimidated by baking cakes!  If you want to make a birthday cake yourself, you can do it, and it doesn't have to look Pinterest perfect for it to be incredibly delicious!! I'm cheering you on!  It's easier to make a sheet cake, so if that's what you do--awesome!! The love that goes into a homemade cake goes a long way.

Since I enjoy baking and being creative in the kitchen, I decided to give his birthday cake a little twist by adding a delicious marshmallow frosting on the inside. That marshmallow frosting really made it special! The cake is semi-homemade as I used a box mix to help me out. Instead of going by the box recipe exactly I substituted melted butter for oil and used extra large eggs.  Extra large eggs are key when baking cake. 

I made our very favorite homemade fluffy chocolate buttercream and topped it with a mound of cheerful M&Ms!  What's not to love about a candy topped cake filled with marshmallow frosting?  I made it the day before frosting and all, and I wrapped and stored in the fridge for the day of the party.  I got it out about 2 hours prior to the party beginning so it could come to room temperature again.  Needless to say, it was a hit!!!  A couple moms wanted the recipe, because it came out so moist and the taste was outstanding! I will definitely be making this very cake again, so I thought I had to share the easy recipe with you!

Chocolate Cake with Chocolate Butter cream Icing and Marshmallow Filling

This makes a 3 layer cake. Serves 15-20 people.

For the Cake:

2 boxes of Chocolate-Fudge cake mix (I think I used Duncan Hines)

Follow the box's directions in making these with just a couple alterations.  Use extra large eggs and substitute melted real butter for oil. The proportions will be the exact same of butter for oil.  This will make the cake taste incredible. 

Carefully pour the batter evenly into 3- 8 in. round pans.  (You may have extra batter, and if you do simply make a few cupcakes!) Bake according to the box directions until a toothpick comes out almost entirely clean. Cool a few minutes before turning the cakes out carefully.  Allow them to cool completely!

At this point, if they look a little lopsided and you want a professionally even looking cake, use a bread knife and gingerly cut off the tops to make them more flat and even. They don't have to be perfect because the filling and icing covers a multitude of cake sins! Once this is done, you're ready to add the marshmallow filling evenly between the layers and then frost the cake.  When frosting I usually work from the top of the cake down.

For the Marshmallow Frosting (filling):

1 jar Marshmallow fluff

1/2 c. (1 stick) butter, softened

2-3 cups powdered sugar

1/4 c. heavy cream (you may not need all that)

1/2 tsp. real vanilla extract

Using an electric mixer, beat the butter and marshmallow fluff together well.  Add the vanilla extract and then begin adding the cream and sugar alternately ending with the powdered sugar. Only use as much cream to keep it creamy but not too thin.  This is a filling so we don't want it to be runny or oozing out the sides too much, but don't over think it!  Beat it all well and set aside until you're ready to frost.

For the Chocolate Icing, click here for the link to the delicious recipe that I have shared with you all a couple years ago.

Me and the birthday boy!!!

Summertime Strawberry Icebox Cake

Summer is officially here!!!  

Our family is so happy about that.

This is the season iconic for it's hot, humid days filled with sunshine and muggy nights lit by stars and twinkling fireflies!

Relaxed schedules with easy-going mornings begin the day and late nights outside with later bed times for kids and parents alike!

Swimming, beach towels, popsicles, the scent of coconut, lemonade, watermelon, baseball, the county fair, and the drive-in movies make their way into our lives like a brand new dress we can't wait to try on!!

The itch for vacation, staycations, long weekends, and road trips, finally come to fruition as we've waited through to the end of the school year.

 

The food gets a little bit lighter, fresher, and healthier as farmer's markets come alive and family gardens over flow with tomatoes and other delectable vegetables and fruit.

Although we love tradition and look forward to the season's favorites, summer seems to whisper, change.  

We are ready to try a new or the latest ... Haircut, paint color, polish color, bathing suites, book series, and recipes!

Speaking of food, this no-bake dessert is a true taste of fresh summer fare!  Strawberries, whipped cream, and graham crackers are layered up and topped with a drizzle of chocolate before getting comfy together in the fridge.  This is a very easy dessert to make, because you basically just layer everything up and it requires no oven.  The texture is obviously different than a regular cake, but more like a pie or trifle.  Best of all, it's really delicious!!  Refreshing strawberries, creamy whipped cream, sweet graham crackers that become soft and of course chocolate that's always a good match with... Anything! 

My family raved over this one and seconds may have been had. :)

Strawberry Icebox Cake with Chocolate Drizzle

Original recipe from: The Actors Diet

1 box graham crackers

2 lbs. strawberries

2 containers Cool Whip or *homemade whipped cream* 

1 c. Bittersweet chocolate chips or 1 bar of chocolate, melted (I used Ghirardelli)

Homemade Whipped Cream (if using):

With a mixer, beat a quart of cold heavy whipping cream with about 1 T. Sugar and 1 t. pure vanilla extract until you achieve a firm whipped cream.  Please don't make butter, just watch it. :) Set this aside until ready to assemble.

Get out a 9x13 inch dish.

Slice the strawberries.  

Spread a layer of whipped cream on the bottom of the dish, next a layer of graham crackers; then more whipped cream, strawberries, and so on with the layers so you end with strawberries on the top.  Drizzle on the melted chocolate all over. 

Refrigerate for 4-12 hours. 

Eat up soon, but that's the really easy part!

**The original recipe calls for Cool Whip, but I whipped homemade cream.  This way it tastes best to be eaten over the next 12 hours or so after assembling, but it's oh-so good.  Also, I didn't have to use quite an entire box of crackers.  Lastly, use whatever kind of chocolate is your favorite, to drizzle over top.  (You can't go wrong with chocolate.)

The Best & Creamiest Chocolate Icing and A Birthday Tribute

It's Mr. Cozy's birthday is today, and although he is working ALL day long doesn't mean we couldn't celebrate!  Yesterday I made him a chocolate-fudge cake with homemade, creamy chocolate icing!  

We had a supper of spicy chicken tortilla soup and did the whole "birthday ritual" of candles, cake, gifts with our family of 4!  It was simple but so fun!  The children loved giving daddy their own card and watching him blow out his candles after a boisterous rendition of the birthday song!

My husband is so many things in my life, but first he is a gift, a blessing to me from the Lord!  I've known him since we were 8, and I've loved him for most of my life.  

His generosity towards his friends, love for his family, and passion for God are all part of the reason I knew I wanted to marry this man when I was 17.  God honored that desire, and 3 1/2 years later we had our timeless wedding.  

We've had so many twists and turns in our 9 yrs. of marriage, from him changing his major as nearly graduating elementary -ed to pre-med.... (Huge switch there!).  Moving from a town I never planned on leaving, to a city where we knew no one, for his education.  

Having many years waiting for a baby, then conceiving, then losing her suddenly and by surprise in my 2nd trimester.  This was a tragedy that took a long time to heal from. Years of being refined together in the fire and later called to adopt our amazing 2 kids by not less than a miracle from God!  It was not easy, but a three cord strand--of us two and God-- isn't easily broken.

Learning to really live on our own away from family and thriving in the process!  I even established a Christmas tradition of Cookies & Cocoa with the Cates that consists of me baking goodies like a wild woman and serving them to hungry friends at our festive annual party.  When we got married I never would've thought we would have 20+ new friends in our home... Ever!  It's incredible!

Leading worship together in church and just growing musically along side eachother.   He has always supported my  calling to sing 110%, while he is an amazing musician and a closet-writer.

Holding on to one another in horribly trying times and wonderful ones.  He has listened to more of my laughing, talking, crying, troubles, dreams and chatter than probably any other man could handle, ha!

This man I married is has inner strength from God.  He is definitely hilarious and silly like me, but even more he is a rock whose love has never waned towards me.  He's easy to love and serve, and I feel so thankful I married this man!!!

This awesome man happens to also loves chocolate -yay- and the icing on this cake.  I have to share the recipe with you, because it's the best chocolate frosting I've ever made!  It's not fudge frosting, but rather a fluffy, creamy milk kind of chocolate that would be divine on anything you put it.  I'll be making this recipe for years to come and for many more joyous occasions, like this one.

The Best & Creamiest Chocolate Frosting

Adapted from: Lauren's Latest

1 c. (2 sticks) Butter, softened

1/2 c. Cocoa powder, sifted

5 c. Powdered sugar

1 tsp. Vanilla Extract

1 Tbsp. Instant Espresso grounds

3-4 Tbsp. Milk or Cream

  

Note:  I used my stand mixer so my "stirring" wasn't by hand.  You can use whatever mixer you have, though. :)  I don't believe the lack of the latest kitchen gadgets should keep anyone from baking!

Whip butter and cocoa together until smooth in a large bowl.  Stir in vanilla, espresso powder, and sugar.  Slowly stream in milk until frosting reaches desired consistency.  Scrape side and whip again on medium speed until very light and fluffy, about 2 minutes.  Frosts a 9x13 cake, an 8 or 9 inch layered cake, or 24 cupcakes.

Summer Sweet Strawberry Poke Cake

 

Hello Dear Strangers.

 

For those of you who don't know me personally, so much has happened since we last talked!!  We've had a very excited turn of events in our adoption journey that has lead to me being way too busy to even catch up with you or share any new recipes at all.!

 

Unfortunately, this particular blog post isn't about this wonderful blessing the Lord has done.  Not this particular post...  that will take a little bit to write and will be at my other blog Bringing Home Baby Cates very soon!!!  Please don't think I haven't missed visiting with you all, but you'll shortly understand why I haven't really been able to.  So sorry, but today that has to be for another blog.  I simply don't have enough time to write much, and forgive these pictures for being dark, but a storm was rolling through yesterday evening when I baked this cake.

 

Strawberry cake has to be one of my all-time favorite cakes! 

 

I made this fresh strawberry cake last night with the intention of making a regular homemade strawberry cake with strawberry butter cream icing. The poke part of the cake is a twist this family-favorite strawberry cake recipe.  I know how unpredictable this icing can be for me, and although delicious no matter what, it can turn out runny and even curdled if I don't add cream cheese--which I didn't this time. 

 

When the icing did in fact turn out too runny, I decided to turn this delish cake into a really delicious poke cake!  The icing the the perfect consistency for me to pour onto the hot cake after poking holes in it with a wooden spoon.  The cake soaked up the strawberry frosting and also created some pockets of icing (yummo!).  Then I slathered the cooled and frosted cake with homemade vanilla whipped cream and refrigerated it.

 

My hubby and I think this cake is scrumptious!  The whipped cream really makes it light, cool and refreshing for the hot days of summer and the cake itself it really moist.  It would be perfect for your 4th of July cookout!  I hope you enjoy baking it as much as you will eating this strawberry poke cake with your family!

 

Sweet Strawberry Poke Cake

 

For the Cake:

 

 1 box of White Cake Mix

1(3 oz.) box of Strawberry Jello mix

4 Eggs

1/4 c. Water

1 c. Canola Oil

1 c. fresh crushed Strawberries

 

For the Icing:

1 stick Butter

1 lb. Powdered Sugar

(I only had 3/4 lb this time, which probably contributed to the runny icing.)

3/4 c. Fresh Strawberries, chopped finely

(My mistake was not straining the juice, but for the poke cake you want the juice!)

1/4 Heavy Whipping Cream

 

Homemade Whipped Cream:

1 quart Heavy Whipping Cream

1 Tbsp. Sugar or Stevia

1 tsp. Vanilla Bean Paste or Vanilla Extract

 

 

Preheat the oven to 350 degrees.  Grease a 9x13 in. baking pan with baking spray which I use, or oil and flour.

 



Hull and dice strawberries.  Please in a bowl and crush with a potato masher until strawberries are mostly all crushed.  Set aside.

In a large bowl or in your stand mixer, dump the box cake, strawberry jello, and water.  Turn the mixer on low and slowly add the oil and eggs.  Turn up the mixer on medium high and beat the batter for a good minute or until fluffy.  The the mixer on low and stir in the crushed strawberries.

 

Pour the batter in the pan and bake for about 33-35 minutes.  Check with a toothpick and remove from oven when it comes out clean.  If it doesn't put back into the oven for 3 minute intervals until your tooth pick is clean.

 

 

While the cake is baking in the oven, mix up the icing.  In a large bowl, cream the butter and heavy whipping cream together.  Add powdered sugar and chopped strawberries in intervals ending with the sugar.  Beat until the frosting is as creamy as it can be.  This time, mine flopped and was curdled but that is completely fine for a poke cake...  it still taste delicious and is covered with whipped cream anyways!

 

 

When the cake comes out of the oven let it cool for just a few minutes before poking several holes around the cake and about halfway down.  Then, pour in the strawberry frosting all over the cake and spread out evenly. The icing will seep down into the cake and the holes, and this is a very good thing! 

 

 

 Allow the cake to cool completely and you can even put in the fridge to speed up this process.

 

 

While cooling, make the whipped cream by beating heavy whipping cream on low until it begins to get creamy.  Add the vanilla bean paste and sugar and turn up the speed to high and beat until stiff peaks form.  You want a fluffy but firm whipped cream for this cake since it's used as a frosting.

 

 

When the cake is completely cooled, slather the cake with the homemade whipped cream and garnish with strawberries.  

 

 

Store in the fridge until ready to devour! Will keep for 3 days, but is best eaten within 12 hours.

At the Children's Hospital Mr. Cozy works at, his co worker/friends threw us a shower.  Friends, I've waited 7 years for a baby shower!!! 

There will be more news very soon so please keep in touch...

 

 ... but in the meantime, make this cake!  ;)  

Extra Moist Lemon Coconut Poke Cake

 

Meet my new cake-love! 

This lemon with coconut poke cake is what every good cake should be...

 

So Easy & fun to make

 

Incredibly moist and tender 

 

Surprise pockets of sweet filling

 

Frosted with buttery yet fluffy homemade vanilla whipped cream

 

Tart, sweet, & divinely delicious!!!

 

 

I made this cake for my brother's birthday he just had, because like us, he is a big lemon lover .  He absolutely loved it!!! 

 

It was definitely birthday cake worthy!

 

 

 

 

 

I love celebrating birthdays, because you are celebrating that person! 

 

 I LOVE my brother, and he is a blessing to me!  I'm really thankful he lives close-by although the rest of our family doesn't.  We always have a good time when we get together!

 

Needless to say, this cake was phenomenal and everyone enjoyed with with a big glass of cold milk.

 

 I love how easy it was to make, and the options for these poke cakes are almost endless.  I wanted lemon as the main flavor, but to add extra texture I thought the coconut was a great idea.  For even more of a coconut flavor, add cream of coconut in place of the sweetened condensed milk and it would be fab!  I think that's usually what goes in a cream of coconut poke cake.

 

I really can't convey to you how moist and fluffy this lemon coconut poke cake is, so if you're a lemon lover like we are please try this recipe out.  It would be the perfect dessert for Easter Sunday or anytime this Spring season!

 

 

Lemon Coconut Poke Cake

 

1 box Lemon Cake Mix

1 large Lemon, divided

1 can Sweetened Condensed Milk

1 Jar Lemon Curd, or about 1 cup

1 c. Coconut, divided

(You can use frozen/fresh kind or dried, sweetened or unsweetened) 

 

Frosting Ingredients:

2 c. Heavy Whipping Cream

splash Vanilla extract

1/4 c. granulated Sugar

 

 

In a small bowl, mix together the sweetened condensed milk, juice of half the lemon, and about 1/2 cup of coconut.  Stir together well and set aside.

 

Mix the cake up according to the package's directions.  Add the juice of half a (juicy) lemon to the batter when you're mixing it. 

 

Pour into a greased and floured 9x13 pan, and bake according to the direction.  Mine was about 35 minutes at 350 degrees F. or until a toothpick inserted comes out clean.

 

 As soon as the cake come out of the oven--before it cools at all!-- take the handle of a wooden spoon and poke holes all over the cake.  Don't poke all the way through the cake!

 

Immediately take the milk and coconut mixture and pour all over the cake.  Spread it out to all the edges and allow it to seep into the hot cake.

 

 

Allow the cake to completely cool! 

(I just left mine out on the counter, but if you want, pop it in the fridge.)

 

 Once cooled, spread out the jar of lemon curd all over the cake.

 

Take your cold heavy whipping cream out of the fridge and pour into a large bowl.  Add the vanilla.  Using a mixer, mix on medium until the cream starts to slightly thicken. 

 

Add the sugar and turn the mixer up on med- high until the cream has become quite stiff and turned into "whipped" cream.  Not butter...that would be too long!

 

Lift the beaters, and if you have a stiff mixture then you are good.  I like to whip mine stiffer in this recipe than I normally would since it's used as the icing for the cake.  YUM!

 

Dump out all the whipped cream onto the cooled cake.  Spread out evenly over the lemon curd.  It will be thick, fluffy, and delicious.

 

 

Sprinkle the remaining coconut over the top.

 

Cover with plastic wrap and store in the fridge for at least 2 hours and until you enjoy it.  It lasts in the fridge for 3 days.

 

Enjoy this ultra moist, lusciously delicious cake with a big glass of milk!

 

Thanks for bearing with all the dark pictures lately.  We've had cloudiness almost everyday for a while now! 

 

 

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