Fresh Strawberry Cake

There is something special about picking a plump, juicy red strawberry off the vine and popping it in your mouth right in the strawberry fields.








I’m lucky to have fresh strawberry fields right across from my neighborhood that allows customers to “Pick-your-own” strawberries. I bring my kids every year because I think it is important for them to understand where food comes from. Real food, food that is nutritious for our bodies, doesn’t come in a box.

We picked strawberries last weekend and made a fresh strawberry cake.





I’m a big believer that it is OK to indulge in treats occasionally, especially if you prepare something from scratch with fresh ingredients, is much better than eating pre-made, chemical-filled “faux food.” We hear messages that “butter is bad” or “don’t eat carbs,” and manufacturer’s force so-called “healthy” snacks on us like low-carb cookies, sugar-filled energy bars and low-fat chips. They are all filled with chemicals to replace the carbohydrates, sugar and fat, which does more damage to our bodies than a little butter. According to the Centers for Disease Control obesity rates are two times higher today than in the 1970s. What’s interesting is that today we have more “fat-free,” “low-fat,” “low-carb,” “gluten-free” foods than ever, but we are geting fatter. Back in the 1970s cooking with butter was common, but so were homemade meals.

Get back to the basics by making this delicious, fresh strawberry cake for your family. I modified this recipe, which was in the April issue of Southern Living Magazine.

Fresh Strawberry Cake

This is a three part cake, so it take a bit of time to make. First, you will want to make the cake layers.

Cake Layer:

  • 1 1/4 cup greek yogurt
  • 2 1/4 cup sugar
  • 7 egg whites
  • 3 1/2 cups whole-wheat pastry flour
  • 4 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract

Mix the Greek yogurt with the sugar first, then add the egg whites, beating well with an electric mixter after each egg white. Mix the flour and baking powder seperately, then add to the wet mixture. Add one cup of water and almond extracts. Mix well, then pour into four 8-inch round cake pans. Bake at 350 for 22 minutes.

While your cakes are cooking, prepare the strawberry mousse.

Strawberry Mousse

  • 1 envelope gelatin
  • 2 cups strawberries
  • 1/4 cup sugar
  • 1 cup whipping cream
Sprinkle gelatin over 1/4 cup water in a small bowl and let sit for 5 minutes. Using a food processor, combine strawberries and sugar. Transfer strawberry mixture to a small pan and bring to a boil over medium-high heat. Remove from heat and add gelatin mixture. Stir well, then cover and chill for 30 minutes.
Beat the whipping cream until soft peaks form. Fold whipped cream into strawberry mixture until blended well. Cover and chill for 30 minutes.
While the mousse is chilling, prepare the strawberry frosting.
Strawberry Frosting
  • 3/4 cup butter
  • 5 cups powdered sugar
  • 3/4 cups strawberries (finely chopped)
Cream butter and powdered sugar together in an electric mixter. Add strawberries and beat at a low speed until just combined.
Now it’s time to bring it all together!
When the cake layers are cooled, spread a layer of strawberry mousse over each layer and stack four cakes high. C
over and chill for three hours, or until mousse is set.
Remove from fridge and spread frosting on the top and sides of the cake.
This cake takes a while to make, but is incredibly delicious!