Simple White Cake With Whipped Strawberry Frosting + 5 Spring Party Cake Links!



I have been away from this space for far too long.  After a long winter of constant illness, including the flu, I’m finally regaining some energy.  I’m back and ready to bake, cook, write and share all of this with you.

So where do we begin?  We begin with a simple white cake with whipped strawberry frosting.  This cake is light and fresh, reminiscent of spring and brighter days.  I hope you enjoy it as much as we did.

See you soon with more stories and recipes to share.

Simple White Cake with Whipped Strawberry Frosting

recipe adapted from Bake from Scratch

Makes 1 9-inch cake

Ingredients for cake:

3/4 cup unsalted butter, at room temperature

1 + 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 teaspoon kosher salt

2 + 1/4 cups cake flour

1 tablespoon baking powder

3/4 cup whole milk, at room temperature

4 large egg whites, at room temperature


Preheat the oven to 350F.  Butter and flour two 9 inch cake pans and line the bottom of each pan with parchment paper.  Set aside.

Grab a medium bowl and sift together flour, baking powder and salt.  Set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until light and fluffy, about 4 minutes.  Add vanilla and almond extract.  Lower the speed on the mixer and add the flour mixture alternating with the milk.  You should begin and end this process with the flour mixture.  Beat until just combined.  Transfer batter to a large bowl and set aside.

Next, beat the egg whites at medium speed until stiff peaks form.  Be sure to use a clean bowl when beating the egg whites!  Fold half of the egg whites into the batter, then fold in the remaining egg whites.  Divide batter evenly between pans.

Bake until the cake tester inserted in the middle of the cake comes out clean, about 25-20 minutes.  Cool in pans for 10 minutes.  Remove from pans and allow to cool completely on a wire rack.

Next, make the whipped strawberry frosting.

Whipped Strawberry Frosting


1/3 cup freeze-dried strawberries

8 ounces cream cheese, at room temperature

2/3 cup confectioners’ sugar, divided

1/4 teaspoon kosher salt

1/2 cup chopped fresh strawberries

1 + 1/4 cups whipping cream, chilled

2 tablespoons fresh orange juice


Place freeze-dried strawberries in your food processor and pulse until they turn into a powder.  Set aside.  Using a stand mixer fitted with a paddle attachment, beat cream cheese, 1/3 cup of confectioners’ sugar and salt.  Add fresh chopped strawberries and the strawberry powder and beat until combined.  Transfer to a large bowl and set aside.

Clean the bowl of the stand mixer and attach the whisk attachment.  Beat cream and orange juice on medium speed.  Slowly, add the confectioners’ sugar.  Continue to beat until stiff peaks form.  Fold half of the cream mixture into the cream cheese strawberry mix.  Next, add the remaining cream.  Use the whipped frosting immediately, decorating cake layers as desired.

Refrigerate the cake until ready to use.  Bring to room temperature before serving.  The cake tastes best the day it is made.  Refrigerate any leftovers in an air-tight container.  Enjoy!

5 Spring Cake Links

Love lemon cakes? Check out Spoon Fork Bacon’s unique twist on a classic lemon cake.

I love this beautiful watercolor buttercream cake from Sweetpolita.  It is so pretty I’m not sure I could eat it!

Strawberry season and sunny days are just around the corner. Embrace this time of year and make Hungry Rabbit’s strawberry banana milkshake cake or make my strawberry buttermilk birthday cake.

One of my favorite baking blogs, Hummingbird High, now has a recipe for my favorite cake/frosting combination with a slight twist: classic yellow cake with chocolate creme fraiche frosting. My mouth is watering!







Simple White Cake with Vanilla Buttercream Frosting + 5 Fantastic Cake Links



My grandmother arrives with gifts in her hands for the kids, as she always does. My uncle, who we call uncle because we only have one, walks in behind her carrying even more stuff: fruit, wine and homemade banana bread, of course! She can’t help herself, I think. I thought we are celebrating her birthday. He gives me a hug. He knows.

She sits on the couch and the kids snuggle up to her to look at their loot. I pass her the baby. She smiles and he coos. She is in good spirits today. (Her infectious smile doesn’t come as easily as it once did; not since my grandfather died 3 years ago.) I suggest we head outside. It is a beautiful day: sunny, dry and 70 degrees. She agrees, but pauses in the kitchen to make herself a drink: VO on the rocks with a splash of water. Now she is ready.

The rest of my family arrives: my dad, his wife, my brother, sister-in-law and their Newfoundland, Rosie. We sit around the table eating crostini, farm fresh tomatoes and mozzarella, shrimp cocktail and an Italian truffle cheese. She is laughing, she is happy. Some of her favorite people are here, today, celebrating her 85 years. I know she feels the absence of her favorites who couldn’t be with her; she smiles anyway. We eat a roasted vegetable lasagna for dinner and a simple salad. We chat. The kids busy themselves in the yard; chasing the dogs and playing on the swing set.

“Mama, let’s have cake!” they yell in unison. They love birthdays.



We sing and eat cake. The cake is tender and moist; the frosting sweet with a hint of vanilla. The cake is simple, but delicious, and after all it is not about the cake, but the person you are celebrating.

Simple White Cake with Vanilla Buttercream Frosting

recipe slightly adapted from King Arthur Flour

makes 2 8″ rounds or 9″ rounds, a  9×13 sheet cake or about 24 standard cupcakes(I used 2,  eight inch rounds)

Ingredients for Cake:

2 3/4 cups unbleached cake flour

1 2/3 cups sugar

1 tbsp. baking powder

3/4 tsp. kosher salt

3/4 cup unsalted butter, softened

4 large eggs whites, plus 1 whole large egg

1 cup whole milk

3 tsp. vanilla extract

Directions for Cake:

Pre-heat your oven to 350F. Grease and lightly flour cake pans and set aside.

Using a stand mixer, fitted with a paddle attachment, mix all dry ingredients on lowest speed to blend. Add the softened butter and mix until the flour looks like wet sand.

Add your egg whites one at a time, beating well after each addition and scraping down the sides and bottom of the bowl.  Next add the whole egg, beating well and scraping down the sides and bottom of the bowl.

In a small bowl, whisk whole milk with the vanilla extract. Add this mixture, slowly, in thirds to the batter. Beat for a couple of minutes after each addition, until combined.

Pour the batter into your prepared pans. Bake for about 30 minutes or until the cake springs back when touched with your fingertip or a toothpick inserted in the middle comes out clean. I baked my cake for about 35 minutes.  ( 23 to 26 minutes for a 9×13 sheet cake; or 20 minutes for cupcakes, same time for 9″ rounds.) Once baked, remove from oven and allow to cool in the pans on a wire rack for about 30 minutes. Remove from the pan and allow to cool completely. Once cool, frost with vanilla buttercream frosting or any frosting you desire. The cake will last in air-tight container stored at room temperature for 2 days.  Enjoy!

*I made and frosted this cake the day before I served it. I stored it in a cake carrier in our refrigerator  for a day and then removed it several hours before serving and it tasted great!*

Vanilla Buttercream Frosting

Recipe from Savory Sweet Life

makes about 2 1/2 cups


2 sticks unsalted butter, at room temperature

3-4 cups confectioners’ sugar, sifted ( I used 4, but next time I think I will stick with 3 cups.)

1/4 teaspoon kosher salt

1 tbsp. vanilla extract

3-4 tbsp. milk

Optional: food coloring


Using a paddle attachment, beat butter for a few minutes. On low-speed, add sifted sugar. Start with 3 cups of sugar. Add an extra if you think it needs it. Once the sugar is well combined with the butter add the salt, vanilla extract, milk and food coloring, if using. Decorate your cake as desired. For tips on frosting a cake, head here.

**Frosting can be made a couple of days ahead! Store in an airtight container, in the refrigerator, allow to come to room temperature before using. You may need to beat it for a couple of minutes so it is light and fluffy again.**

5 Cake Links You Must Check Out!

Looking for a cake that takes 15 minutes to prep, and only uses one bowl? Hummingbird High has a recipe for one bowl chocolate cake with mocha buttercream frosting that promises just that!

My grandmother makes the best angel food cake I have ever tasted. This recipe, by Sweet Sugar Bean, for raspberry and cream angel food cake gives her some competition!

White chocolate buttercream. Tender yellow cake. Lemon curd filling. Yes, all three come together in this fantastic recipe I found Saveur.

If love carrot cake, check out my recipe for carrot cake with maple cream cheese frosting. It is delicious!

Over the red velvet cake craze? Sweetapolita’s recipe for red velvet cake might change your mind. This is not your traditional red velvet cake recipe. Her is the twist: pink whipped vanilla cream with raspberries, marshmallow cream cheese filling and chocolate frosting. Wow!