It is Birthday season around these parts!

…And that means lots of smiles, lots of presents, and lots of toasts!

Oh, and lots of yummy, yummy Birthday desserts!!!

And because they are Birthday treats, calories don’t count. Dreams!

Two out of my four roomies had their birthdays in the past week, and both times we celebrated by cooking a big meal, drinking good wine, and finishing off the night with a strawberry-themed dessert. Because I love both of these ladies so much, I broke with my rule about only baking with fruits that are in season…How could I deny so specific a birthday request that centers around strawberries (which, by the way, are in their glory at the end of May/early June) and delicious whipped cream?? Answer: I cannot, and therefore did not!

And guess what? Both desserts both turned out deliciously and the Birthday Princesses raved for days!

Happy Birthday to two beautiful ladies. I love you…just a touch more than what I made you…

Birthday Recipe #2 to follow soon!

Strawberry Cream Cake

Adapted from Seasaltwithfood

Note: While both of these cakes came our marvelously, I could not help but think of the strawberries my parents grow in their garden upstate…a succulent hybrid variety that is half wild-strawberry. Adorable, little red cuties that I could eat by the bucket full and still dream about when strawberry season rolls around. *Sigh*. I think next season I will fulfill my dream of window-box gardening and steal a few plants from the homestead. When you make this cake, try and find strawberries from your local farmer’s market…it will only enhance!

Also, I would suggest making the cake part of this recipe the day before your party and wrapping it up tightly for the night. Assembly is a snap (I put it together in about 20 minutes), and you won’t have to wait for the cake to cool. Oh, and I suggest making it in an air-conditioned kitchen if you are so fortunate. I think our apartment was about 95 degrees when I attempted to whip up the cream. It came together, but the resulting cream was a little…melancholy. Avoid a hot kitchen and everyone will be happy, especially those strawberries!

For the Cake
1 ¼ Cups Flour
2 ½ tsp Baking Powder
1/8 tsp Salt
5 Large Eggs, separated
1 ¼ Cups Granulated Sugar
5 Tbsp Boiling Water
1 ½ tsp Vanilla
Grated zest of 2 Lemons

Sift together flour, baking powder and salt. Set aside.

Whip together the egg yolks and sugar on high speed until thick; the mixture will be grainy. Add the boiling water. Whip until thick. Stir in the vanilla extract and lemon zest. Reduce the speed to low and stir in the flour mixture.

In a separate bowl, whip the egg whites until frothy. Increase the speed and whip until thick and smooth; the mixture should not look dry. Fold half of the whites into the batter, and then fold in the remaining whites. Pour batter into greased 9-inch round pan (I used a regular cake pan, but I think using a spring-form might keep the edges from browning too much).

Bake at 350 degrees for 30 minutes. Remove cake from pan and let cool on wire rack.

For the Strawberry Cream Filling
2 Cups Fresh Strawberries, hulled and thinly sliced, plus more for garnish
1 tsp Fresh Lemon Juice
4 to 6 Tbsp Granulated Sugar
2 Cups Crème Fraiche [or, if you are of the down-home persuasion, 2 8-oz. packages of cream cheese. I did not realize there was a difference (yimes dimes!), and my roommates oh-so-candidly set me straight. Lesson learned: Don’t give away your culinary secrets. No one will know the difference!]
2/3 Cup Heavy Whipping Cream
1 tsp Vanilla Extract

Stir together sliced strawberries, lemon juice and 2 Tbsp sugar. Taste for sweetness, depending on how sweet you like your strawberries.

Whip together the crème fraiche, cream, vanilla and the remaining 2 Tbsp granulated sugar until soft peaks form and the cream hold its shape.

To assemble the cake:

Using a serrated knife, cut the cake horizontally into three layers. Place bottom layer on a cake plate and spread 1/3 of cream mixture over cake. Repeat with other two layers, ending up with a cream layer on the top. Arrange remaining strawberries on top. Refrigerate if necessary. Add some candles, sing the birthday song, and present to the honored guest.

http://www.youtube.com/watch?v=OQSNhk5ICTI