Spring is here!! It has not felt like winter wanted to go away here in Canada, but we have finally hit a few double digit days and we couldn’t be happier.

So far the lawn has been taken care of, and prepped for the summer ahead as ultimately I would love to have one of those perfectly manicured lawn. Last week I assembled a playhouse for my daughter to enjoy, admittedly is nice for her to be kept busy so I can get other things done while her and are outside!

Lets get back to the point. We needed some light, and fruity cake in our lives at this moment, and with some time on Sunday morning we decided to get to work. The last few weeks have been a plethora of family birthdays and we are caked out. Since we had some time and I needed some PRECIOUS CONTENT, it was time to BAKE.

Believe it or not we were able to work in the kitchen together with our daughter trying to help along the way, which is always such a careful dance between keeping her hands out of the batter and making a mess. This cake comes from the white cake recipe I had used on the raspberry mouse cakes as it is such a moist and sturdy cake. Thats one thing I love about baking and sometimes is hard to go against the grain and add things to a good recipe. Its a bit of an unknown, but we took the guess work out of it for you!

The white cake is lovely as ever, and as we didn’t want the strawberry swirl to get lost in the cake we decided to keep pulp and all when making the sauce. This is the kind of recipe that you can go wild on your own kind of presentation and I always encourage to take a chance with some creative freedom!

The cake foundation is perfect, and the strawberries swirl through beautifully, and it really sings with a bit of the whipped cream on top. Just make sure to save extra for every piece and you wont regret it. The whipped cream recipe doesnt use too much sugar, and the strawberry sauce/icing both use lemon juice to help cut the acidity!

Find the full recipe HERE

Bon Appetit, and Enjoy 🙂

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