Birthday Cake Part 2/Field Trip Friday

My Sous Chef turned two on April 7th. Last year she was super sick and spent the night before her birthday party at our local Children's Hospital. Needless to say, no birthday party for her. :( This year she is healthy, happy & thriving so she got not one but TWO birthday cakes! One on her actual birthday and one on that day of the big party. I'll have that recipe later (thanks Robin!) but today is the recipe I actually made. I wanted something pink and other than that I had no idea what to make. I used the power of SwagBucks and found a recipe for a yummy looking strawberry cake and another recipe for a rhubarb frosting and an idea was born! Strawberry Bundt Cake with Strawberry Rhubarb Frosting! And MAN was it good!

So here is a little field trip to the blog that gave me the fabulous pink cake recipe. I can't wait until strawberry season is back so I can make it again! Enjoy.



Strawberry Bundt Cake (from adashofsass.com)
*word of warning about the adashofsass blog. It rocks. It has amazing pictures and you just may want to eat your screen. You have been warned and I can not be help accountable for any damage occurred to your monitor or waste line.

Homemade Strawberry Cake
Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten

Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.