Celebrating Mom, with cake!


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!


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