Spring Has Sprung

L's Photo of Grape Hyacinth

I am sittling here at my computer and the sun is streaming into the window. I can see birds and bees flitting around the blooming trees. How did this happen? How has time flown by so quickly?

L turned thirteen last week, and we celebrated her bat mitzvah as well. What a tremendous milestone. The months (years) of preparation for the day, then, poof it is over. I am not really having the post event let down so much as feeling incredulous that it could be over and that we are on to the next thing. As L said, it felt like a 24 minute day. Almost like it never happened. Indeed.

We had the last member of our family hit the road on Monday night. They were supposed to have been on a flight in the morning, but the flight was cancelled and the earliest replacement they could get was the red eye. So, we had the pleasure of their company for an impromptu dinner. Steak, baked russet potatoes and sweet potatoes, asparagus, salad….and, because local strawberries are in the market, strawberry short cake. Actually, it wasn’t about the strawberries. It was about the fact that we had so much whipped cream left over from our Sunday brunch waffles, I needed an excuse to use it. And, because I like it better, I made a yellow cake instead of shortcake. I guess you could call it Strawberries and Whipped Cream Cake.

Oh, Man. Yum. The taste of spring.

On to the next thing, like keeping up with putting recipes on this blog, like making a menu for the week. In a blink, it will be summer. I may need to stop making cakes for a while…not.

Strawberries and Whipped Cream Cake

1 9″ round yellow cake (you could use this recipe to make a 9-inch cake)
2 pints fresh strawberries, all but 8 berries sliced
1/2 pint heavy cream whipped with a little sugar and vanilla
1/4 cup strawberry preserves

Split cake into two layers. Spread preserves on the cut side of one layer, then cover with 1/2 of the sliced berries and half of the whipped cream. Top with the second layer, cut side down, and spread with the remaining whipped cream. Cover evenly with the rest of the sliced berries and decorate with the remaining 8 whole berries.



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