Time is fleeting that is for sure. Lately I have been thinking quite a bit by how quickly my girls are growing. Nothing spectacular really…. in fact its a right of passage I suppose, something every parent goes through on a regular basis. Perhaps its because the strawberry fields near our house that we used to go to this time of year, when the girls were smaller recently closed.
I found myself glaring and reminanising over these photos of my girls at the same age strawberry picking. I remember both times were ridiculously stressful, hot & chaotic. Yet when I went over these pictures I found myself in astonishment at how perfect these moments were. These fleeting moments of my little angels babyhood perfectly captured in time.
Then I was struck by the relization that that is life in general. That is the point….. No matter where you are in life…. make sure to breath it in, absorb it…. absolutely relish in it. For it is a fast and fleeting moment like the light to a firefly, but it’s perfect and you will treasure that memory no matter how chaotic it may seem at the time. For it is a beautiful poetic chapter in the story that is your life. One you will read and reread often in your mind.
Below is the recipe of the fresh strawberry cake the girls and I would make each year with all our yummy freshly picked strawberries.
Fresh strawberry cake
- White cake mix
- strawberry jello pack
- 1/4 C Avocado oil
- 4 Large eggs
- 1/2 C half & half
- 1 C of chopped strawberries (frozen or fresh)
Butter cream ingredients;
- 1/3 C soften butter
- 3 C powdered sugar
- 1 T vanilla
- 2 T half & half
- 1 C of fresh strawberries
Preheat oven to 350 degrees. I start by adding my half & half + strawberries (whole) into either a blender or food processor & blend it up just enough to chop up the strawberries. Next I mix up the strawberries & cream mixture, cake mix, jello pack, & oil. I used 6 inch pans for my cake, but you could easily modify your recipe for a full size cake or sheet cake for easy transport if needed. To prep my pans I typically grease and lightly flour the the pan and cut a circle of parchment paper to fit the bottom of the pan. Pour your batter half way up the pan.
Since I used 6 in round pans, I baked each layer of my cake for about 20 min each. Test to see if cake is done by inserting knife in the middle of the cake. If the knife is clean when you remove it, it is done. Remove cake from pan and cool on a cooling rack while you prepare your icing & get your second layer in the oven to as well bake for about 20 min.
While your first cake layer is cooling and your second layer is baking, you prep your strawberry buttercream icing. Mix up your butter and slowly add your powder sugar little at a time. Then add vanilla and half & half. Finally I add the roughly chopped strawberries. While I have the icing stiffening up in the refrigerator I then get the second layer out & cooling. When you are ready to ice the cake you put 1st layer down butt up as I like to call it. Place a dollop of icing and smooth out on top. Place your second layer on top of the icing and again place a dollop of icing on top and smooth on top. I then add a couple more dollops and start to smooth the icing to the sides and then smooth it out to the cakes sides and continue doing so until the sides are all covering with the icing in a rouch icing layer. Then I place the whole cake in the fridge to let the icing harden a bit for about 10 min. Afterwards I repeat the whole layering process again and add a fresh sliced strawberry on top.