My husband’s birthday was coming up, and he doesn’t really enjoy sweets. I enquired about his preferences from our two young daughters, ages 5 and 2. “Strawberry cake,” was their unanimity’s (and unshakable) reaction. When cake day arrived, I seized the closest carton of gluten-free cake mix (a new to me brand, Cup4Cup).
I prepared the ingredients according to the directions on the box, but I substituted melted butter for the oil (I do this for all box mixes) and gave them to the children to combine in a bowl. Gray, our oldest, was given a spoonful of strawberry jam from a jar that I had also taken in order to add the strawberry flavor. I only briefly turned my back before returning.
I showered the girls with “thank yous!” and continued whisking it up knowing that the cake probably wouldn’t set but that Austin wouldn’t care any way. I poured the cake into a half-sheet pan (to increase surface area) and placed it in the oven to give it the best chance possible.
Then a miracle took place. The cake did indeed harden! I began working on a fast strawberry icing after being amazed. Gray hadn’t led us astray with the cake, so I also added another entire jar of strawberry jam since cream cheese felt perfect. The nicest kind of soft and delectable may be found in the strawberry cream cheese icing.
The frosting was applied to the cake’s top once it had cooled, and the second miracle occurred when my husband fell in love with it. Truly. said it was the best cake he had ever had and continued to eat it as snacks for days. In our household, a birthday custom has begun
A few ingredients are required for both the cake and the strawberry cream cheese icing. The recipe card has accurate component amounts, and the list of ingredient replacements is provided below.
