Strawberry Cake with Cream Cheese Icing

I just realized that Blythe’s cake never made it up on the blog so today I’m doing a very belated birthday post.  Blythe’s birthday was very eventful but not it the way that I had been planning!  Our sweet girl got the stomach flu on her birthday.  It was miserable!  She’s never had the stomach flu before and was so sad to not be able to have a birthday dinner with friends as we had planned.  We had been talking for weeks about her birthday and she was elated.  We kept asking her what she wanted for her birthday (as in gifts) but her response was always a pink and purple cake.

Since a pink and purple cake is all she would request, I felt the need to make a delicious one.  I found a recipe for strawberry cake that I loved.  There are pieces of strawberry in the cake, which makes it extra moist.  My personal favorite combo with strawberry cake is cream cheese icing.  It’s even what our wedding cake was.  I love it!  I realized that cream cheese icing would be easy to color purple so it was an easy choice.  Although I doubled the icing recipe (we won’t talk about how many calories this cake had!), I still didn’t have enough to cover the sides of my triple layer creation.  I took a look at Milk Bar and decided that Blythe’s cake would follow the new trend of only having icing on the top and in between the layers.

While this cake was not the most beautiful cake to look at, it tasted amazing.  Blythe was thrilled to have a pink and purple cake and gobbled it up.

Cream Cheese Icing

2 (8oz) Cream Cheese blocks, at room temperature

1 stick butter, at room temperature

2 cups powdered sugar

1 Tablespoon Vanilla

Combine cream cheese and butter with a mixer until the mixture is free of lumps.  Add the powdered sugar and combine until smooth.  Add the vanilla and stir again.  Use to frost your favorite cake.