This past weekend, my husband and I were moving a few things for his mother. She is moving from her house into a condo for less maintenance. She has about 15 potters with different vegetables, herbs, flowers, and plants that she won’t have space for at her new digs. We didn’t take them all, but we took enough to significantly reduce our deck space. I went outside to water them even though they were pretty much done for the year, especially with the heat and lack of water they have received the past few months. I figured I would try to revive them… I mean hey miracles do happen.
I noticed one of the pots had little strawberries growing on the vines. This gave me a strong urge to make a strawberry dessert. After all, strawberries represent the summer time, and we need all the summer we can get right now… Winter is coming! There is nothing like the taste of a fresh, sweet strawberry, or even better, one right out of the garden. Don’t worry though. Since the strawberries have been lacking water care, I wasn’t going to test my luck by baking with the ones in the pot, lol. There is no need to get sick while baking my vanilla cake with strawberry icing.
This cake is seriously delicious. It has the perfect amount of moisture from the yogurt, and is still light and soft. The cake is naturally sweetened with more honey than sugar. There is also a layer of strawberries directly under the strawberry icing that is imho the best part. The strawberry icing drizzles all over this cake, which really takes this desert to the next level. The smooth combination of this simple vanilla cake with the sweet strawberry icing is a perfect match. Wait till you try this. You’ll be thanking me.
This cake is made with the creaming method. As I mentioned in my previous ‘almond cake’ post, there are 3 methods for making cake. The three methods are the creaming, the combination, and the quick method. This cake uses the creaming method, which is the most popular for making cakes. Implementing the creaming method produces a very light and fluffy cake, with the best rise. Creaming the butter and sugar together creates air bubbles, and the air bubbles come in handy when the cake is baking, because the bubbles will expand causing the final product to rise successfully.
This method uses two bowls. The one bowl is for all the dry ingredients to be stirred together. In the other bowl the butter and sugar are creamed together for several minutes. Then the egg and vanilla are usually beaten in. This creates a more elastic form. Cakes usually have some form of liquid such as milk, yogurt, sour cream, buttermilk, water or coffee, which is added after half the dry ingredients. Basically, half the dry bowl is stirred into the wet ingredients, followed by half the liquid, then the rest of the dry, and lastly the rest of the wet. This process slows down the gluten formation, creating a more moist cake, however not quite as moist as the ‘one bowl’ quick method.
This cake is great for summer’s end, which unfortunately is approaching too fast. Grab some fresh local strawberries while you can before it’s on to pumpkins and apples. Although, fall is my favorite season 😐