I'm not sure how I forgot this Perfect Mother's Day Cake in my last blog. After I sent the last post, I put mother's day out of my mind - until I didn't. How could I have forgotten this? You know, May, strawberry season, Mother's Day!
So, I'm back on Tidbit Thursday to remind you of this special Strawberry Cake. The easiest white cake you'll ever make filled with an intense Strawberry Buttercream all wrapped up in snow white whipped cream.
That's it - the shortest blog I've ever written.
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Eileen says
With Mother's day on the horizon, I think of my mom who could make something out of nothing. We grew up with very little but she was an amazing cook and baker; wasting nothing. In that vein I thank you for your pastry cream recipe. I had 6 egg yolks left from yesterday's project. I adjusted the ingredients to accommodate the 2 extra egg yolks and viola!, I have pastry cream in my freezer for a future project. Thank you so much for sharing your knowledge and talent. Happy Mother's Day to you.
Eve says
Can carton, pasteurized egg whites be substituted for fresh? I haven't tried them in cake batters, but wondering since it would be convenient...And thank you! for the wonderful blog and recipes.
Helen S Fletcher says
Hi Eve, I don't know. I have never tried them. I would think it would be alright if you are not whipping them. Not sure if every brand mentions this but some tell you on the carton they are not good for meringues. At the bakery we used frozen egg whites that were not pasteurized and they worked for everything. We also use frozen egg whites at the restaurant for meringue and they work. But not pasteurized.