She’s 2. My girl is TWO! I still am not sure how this came to be but the time is here. And as I cry writing this, I am sad that she’s getting older but I am also crying because I am so happy that I was blessed to be this little girl’s mom. I love her beyond words. I waited so long for her and I truly believe God was just molding my special girl to be perfect for her dad and me. She seriously makes each and every day fun. She’s such an awesome kid!
We celebrated her birthday with a gift and some cake. I didn’t want a traditional cake but wanted to incorporate what seems like her favorite food; STRAWBERRIES. So, I made her a strawberry and cream poke struesel cake. This cake was DELICIOUS and so creamy. It was just the perfect cake for my little girl.
We gave her a piece of cake and she said “thank you much”. That’s her new saying.
For the cake, I just used a basic white boxed cake mix. When the cake came out of the oven, I allowed for it to cool then using the end of a wooden spoon or straw, poked holes into the cake. I refrigerated the cake for about 4 hours then topped with whipped cream and folded in small chunks of fresh strawberries and then added more strawberries on top. I put in the refrigerator and let it sit overnight then the next morning added a struesel topping.
Chase is my reason that I cook with help. She’s my reason why the kitchen is messier when she’s in there. She’s my reason why sometimes the food has a missing bite or two. But she’s my reason why I love being a Mom.
Happy Birthday sweet girl! We are celebrating with our family this weekend and going bowling. Yay!
| Servings |
servings
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- 1 boxed white cake mix prepared according to package instructions
- 1 3 oz strawberry Jell-O prepared according to package instructions but only 1/2 cup cold water I used Simply Good Jell-O
- 1 cup whipping cream
- 2 TBS powdered sugar
- 1 1/2 cups fresh strawberries, chopped small
- 1 cup rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 4 TBS unsalted butter
- 1/8 tsp salt
Ingredients
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- Begin by baking a boxed white cake mix according to package instructions. When done, remove from oven and allow cake to cool.
- When cooled, using the end of a wooden spoon or larger straw, poke holes into the cake. You'll need to poke about 4-5 holes per row.
- Prepare Jell-O. Pour into bowl and mix in 1 cup of bowling water and stir until combined. Then add in only 1/2 cup cold water and stir. Pour over cake mix so Jell-O can make it inside each hole. When done, refrigerate cake for about 2-4 hours.
- Make whipped topping by adding 1 cup whipping cream and 2 TBS powdered sugar. Whip until firm, about 5 minutes.
- While whipping, cut up fresh strawberries in small chunks. You'll need about 1 1/2 cups. When whipped topping is done, pour in 1 cup strawberries and fold in.
- Frost cake with whipping topping and strawberries.
- Cover top of whipped topping with additional 1/2 cup strawberries and refrigerate overnight.
- You can prepare the struesel the night before or the day of. Combine oats, flour, salt, brown sugar and melted butter and stir. Place in 300°F oven for 30 minutes. When done remove and allow to cool.
- When cooled, add to top of cake before serving.