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.
- 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.
- 1 envelope gelatin
- 2 cups strawberries
- 1/4 cup sugar
- 1 cup whipping cream
- 3/4 cup butter
- 5 cups powdered sugar
- 3/4 cups strawberries (finely chopped)