Recipe: Spring Strawberry Cake

strawberry cakeThis past week was one of the first where it was pleasant to be outside. Most of the piles of snow are gone. The sun is shining brightly. The temperatures are warming. We will have Spring after all!

Since today is Easter, I baked a cake to share with my family. One of my favorite go to recipes is Magnolia’s Vanilla Cupcakes. I just half the recipe to make a single layer cake.

This cake is a total experiment. But that’s the only way to come up with something new! For the topping, I didn’t measure anything so all these amounts are estimates.

I took 3/4 of a cup of strawberry preserves and combined in a small bowl with 1 tsp. vanilla extract and 1/2 tsp. almond extract. Then I spread the mixture over the top of the cake. I baked the cake last night, then left it in the freezer overnight and let it thaw out for a few hours this morning.

Then, I sprinkled about 2 T of powdered sugar over the the cake. I cut about eight strawberries in half, rolled them in about 1/4 cup of sweetened flaked coconut, then placed each strawberry on top of the cake. Then I put maybe 1/4 of white chocolate chips between the strawberries.

The plan is to serve the cake with some ice cream. Hopefully it will be good. My philosophy is always, “Just how bad could it be?” If you combine a bunch of stuff that you like, it can only taste so terrible.  And should taste quite excellent actually.

Happy Easter and Happy Passover to all who celebrate!