Yesterday was the perfect day. The weather was amazing and I was surrounded by the people I love. Instead of the traditional Mother’s Day brunch, my family and I opted for a Mother’s Day dinner. LC threw some pork chops on the grill and I whipped up some risotto, a strawberry spinach salad, and a strawberry cake with strawberry chocolate cream cheese frosting for dessert. My mother was gifted with a spa day from LC and me and a Coach wristlet from my sister. As the mother-to-be, I was given a small box of chocolates and gelato 🙂
I couldn’t have asked for a better Mother’s Day. We spent the late afternoon relaxing in the sun, talking and laughing.
It’s been awhile since I’ve posted a recipe. With commuting back and forth to Chicago and moving, the past few months have been pretty uneventful in the kitchen. But yesterday I was back at it and so happy that KitchenAid and I got to spend some quality time together 🙂 This is the cake that I made yesterday for Mother’s Day. It’s the best dessert that I’ve tasted in awhile and is perfect for summertime, especially as strawberries come into season.
Strawberry Cake with Strawberry/Chocolate Cream Cheese Frosting (Print this)
*preheat oven to 350 and oil up two 9-inch cake pans
- 1 box of yellow cake mix
- 3/4 cup strawberries pureed (measure out after they are pureed)
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- mix above ingredients on medium until batter is smooth
- split batter into the two cake pans and bake for about 35-40 minutes on 350
Strawberry Chocolate Cream Cheese Frosting
- 1 cup whipping cream
- 1/4 cup sugar
- 8 oz cream cheese at room temperature
- 1/4 cup strawberry puree
- 1/4 cup cocoa powder
Whip the cream cheese, strawberry puree, cocoa powder, until thick and smooth. Then, combine the whipping cream and sugar. Mix together until you get a light a fluffy consistency. Cool cakes completely before frosting. Frost and enjoy!