Strawberry Cream Cake

My mom, the eldest of 4, left home at 17 to put herself through nursing school while she sent money home to her family. She worked hard and was the top of her class. She was the best at her job and was making a name for herself. But she wouldn’t see her family for years at a time and that took a toll on her. And when she finally did go home, she made it a point to bring something for everyone in her village. One such time she went home, she sat with her mother and started to cry. She told her she was exhausted. She felt no matter what she did it was never enough. When she had finished talking, my grandmother wiped her tears and said “You are my Joseph!” My mom looked back at her confused. “You are my brave child,” she said. “You went to a foreign land where you didn’t know the people or the language, and God was faithful. When other’s cast you aside you still succeeded. God was faithful. When those same people came to you in need, you were in the position to help, and you did. God was faithful. When they returned to you after having wronged you, you accepted them with open arms. God IS faithful. You see, you are my Joseph! These scars which you gained over the years have become your Coat of Many Colors; each one representing an instance of God’s faithfulness in your life.” Wishing every mother, grandmother, and mother figures out there a blessed Mother’s day. If you can go see your her, DO IT! If not, call her.

I made this strawberry chiffon cake for my mom and she loved it. She doesn’t have that big of a sweet tooth so her going back for seconds is a HUGE compliment. I can’t wait to share the recipe with all of you.

*Recipe*

- 1 c granulated sugar, divided

- 1 c all-purpose flour (bleached)

- 1-1/4 t salt, divided

- 1-1/2 t baking powder

- 4 eggs (room temp), whites and yolks seperated

- 1/4 c vegetable oil

- 1/3 c water

- 2 t vanilla extract

1. In a bowl combine your dry ingredients: 1/2 cup sugar, cake flour, sea salt, and baking powder. Whisk everything together and set it aside.

2. In a 2nd bowl (glass or stainless steel), combine your egg yolks, vegetable oil, water, and vanilla. Whisk it all together until well combined and set aside.

3. Now for the meringue! Wipe your a large mixing bowl down with white distilled vinegar to ensure there are not impurities on the bowl which will prevent your meringue from forming properly. Into your bowl add your egg whites and 1 t of salt. Whisk on medium speed until the eggs become white and frothy. At this time slowly add 1/2 c of sugar and whisk until soft peaks form. Then turn up the the speed to high speed until stiff peaks form.

4. Use a whisk to add 1/3 of the meringue to the batter mixture until combined and then keep adding until all of the meringue is added. Use a rubber spatula to fold the meringue just until its well combined and smooth.

5. In a 9"x 2" round spring form cake pan, lay a piece of parchment paper on the bottom. Do not grease. Pour your batter into the cake pan. Tap a few times to knock out any air bubbles.

6. Place your cake pan on a parchment lined cookie tray. Place it all into a 375 F pre-heated oven. Bake for 30-35 mins or until the top is golden brown.

7. Remove the cake from the oven and turn it around onto the parchment lined cookie tray and let it cool to room temperature.

8. Once cooled, turn the cake over and remove the parchment paper. Use a thin knife to run along the cake and pan to free it. remove from the springform cake pan. Remove the parchment paper and wrap in plastic wrap. Place into the freezer for 2 hours.

Let's put this cake together now!

-1 lb of fresh strawberries, organic preferred

- 1 qt. heavy whipping cream

- 1/3 c powdered sugar

- 1/2 t vanilla extract.

1. Dice the strawberries into small pieces.

2. Chill a mixing bowl for 30 mins. Add the whipping cream, vanilla, and powdered sugar and whisk on high speed until stiff peaks are formed.

3. Using a serrated knife, slice the cake into 3 even layers

4. Add 2/3 of the whipped cream to the diced strawberries and fold using a rubber spatula.

5. Place the bottom later of cake down. Add half the strawberry mixture on top and spread evenly using an offset spatula. Place the second layer of cake and repeat. Then place the 3rd and top layer and press down. Smooth out the sides of the cake. Add half of remaining whipped cream to cover the cake. Place into the fridge and cool for 30 mins. Then add any leftover whipped cream to cover the rest of the cake.

You can serve this cake as is or continue decorating any way you'd like. I did a little piping and added some chocolate covered strawberries. The possibilities are endless!