My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 1, 2012

May Day White Cake With Strawberry Icing

Do you remember in elementary school when we would all dance around the Maypole and play games in the school yard. Okay I'm old. I don't even know if they do that anymore. I remember we tried to dress up and wear something pink and white the traditional colors for May Day. There would always be white cake for dessert in the cafeteria for lunch. That was back when school lunches were wonderful. This really is good even if it is made from a cake mix. This is the perfect cake to get the kids and grandkids involved.

Serves 12-16
print recipe

One 18.25-ounce package white cake mix (I prefer Duncan Hines)
1/2 cup butter, softened
3 large eggs

4 tablespoons butter (1/2 stick) unsalted butter, softened
4 cups sifted confectioners' sugar, about 1 pound
6 ripe strawberries, hulled and mashed
8 whole strawberries, for garnish1.

1. Preheat the oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.

2. Blend the cake mix, 2/3 cup water, the butter, and the eggs in a large bowl with an electric mixer until well blended, about 3 minutes.

3. Pour batter into the pan and bake for 28-30 minutes, until the center of the cake springs back when pressed. Cool in the pan on a wire rack for about 15 minutes.
Cool completely before frosting.

4. Make the icing: Place the butter and 2 cups of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 cups sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioners' sugar. If too thick, add a teaspoon or two of milk.

4. Frost the cooled cake in the pan. For decorative effect, make swirls in the frosting with a cleaning spatula. Garnish with the whole strawberries. Store covered in the refrigerator for up to 5 days.


  1. this does sound good, the fresh strawberries in the frosting sound delicous and something I've never tried, have a great day!

  2. my cake munchers will love this one!

  3. DARN! I just finished all the strawberries in the frig! BUT, dear not, because when I re-stock, I'm on this one!...:)JP

  4. What a delicious cake!
    We did not ever have May Day celebrations when I was growing up, but where I attended college, there were special May Day programs - really beautiful - and a formal dance in the evening.

  5. Ha! I remember when cafeteria food was wonderful. I thought I was the only one! My mother used to celebrate May Day. There were pictures of the maypole and girls in white dresses in her yearbook. I think we should bring it back. The cake sounds delicious.


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