Feline Friday Friendly Fill In's and Piink Saturday

 

Wherever puppies go, this one will move in and take over. Finn loves to sleep here but now this fellow is resting there too.

 

Is he a ham or just a crazy kitty? Always seeking attention. He is a different sort of fellow.

This area is strictly off limits to felines. Hmmmm.....somebody does not follow the rules. Please visit Feline Friday

Ellen and Lorianne share this fun blog hop. They each think up the questions. Here they are with my answers.

1. Nothing is better then  living your life your way not the world's way or anyone else's way.

2. I plant my garden after Memorial Day in Colorado.

3.  Walking makes me feel energized.

4. I would advise others to turn off their TV and don't let the media dictate to you.

Visit Pink Saturday I found a recipe for a fresh Strawberry Cake today and than I found this one. Here is the recipe :

Fresh Strawberry Cake

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The only Fresh Strawberry Cake recipe you'll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream.

Servings: 12 Servings

Prep45 minutes

Cook25 minutes

Cooling3 hours

Ready in: 4 hours 10 minutes

IIngredients

Cake

• 3 cups (370g) cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 3/4 cup (390g) granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1 1/4 cups milk (anything but skim) 
• 2 tsp vanilla extract

Strawberry Cream Cheese Whipped Cream

• 3 cups heavy cream
• 1 cup (125g) powdered sugar, divided
• 8 oz cream cheese , left at room temperature until partially softened (about 20 - 30 minutes)
• 1/2 tsp vanilla extract
• 1 1/2 lbs strawberries , hulled and sliced into pieces slightly under 1/2-inch
• Sliced strawberries for decorating (optional)

Instructions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
• Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy.
• Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
• Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
  
• Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
• Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
• For the topping: In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrape down sides and bottom of bowl to ensure even mixing).
• Add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.
• Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.
• Mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without).
  
• Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.

Notes

Recipe source: inspired by Spiced Blog

• Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color. 
• If you only have salted butter on hand, scale back on the amount of salt you add into the cake batter.

Nutrition Facts

Fresh Strawberry Cake

Amount Per Serving

Calories 729Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 28g175%

Cholesterol 218mg73%

Sodium 213mg9%

Potassium 347mg10%

Carbohydrates 70g23%

Fiber 1g4%

Sugar 43g48%

Protein 9g18%

Vitamin A 1735IU35%

Vitamin C 33.7mg41%

Calcium 158mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 The recipe came from here: Fresh Strawberry Cake