Vanilla Poppy Seed Cake with Strawberry Cream

This cake was inspired by my good friend Gnene Rineer, who was inspired by a local bakery. Maren requests this one for her birthday. Decadent and light at the same time!

3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. poppy seeds
3/4 c. oil
2 T. vanilla
1 c. milk
1 c. water

Heat oven to 350°. Whisk flour, sugar, baking soda, baking powder, salt, and poppy seeds in large bowl. Add oil, vanilla, milk, and water, and mix thoroughly. Pour into ungreased 9 x 13" pan and bake 40 minutes, until toothpick inserted in center comes out clean. Cool completely.

Strawberry Cream

1/2 pint whipping cream
1/2 c. powdered sugar
1 c. strawberries, finely chopped

With mixer, whip cream. As it starts to thicken, add powdered sugar. When soft peaks form and stay when spoon or beaters are lifted out of bowl, gently fold strawberries into cream. Serve cake with large dollops of strawberry cream on top, or spread top of cake with strawberry cream before slicing.

1 comment:

Shelli said...

Holy Cow woman! You are awesome! I thought I would click on your link and find...a home page with a title and that was it! But look at you! And I can't wait to try this cake with the strawberry cream!
Very good sista!!!
I'll check out more later, gotta start dinner. Oh...maybe I should try this chicken recipe on here!!