Icing gives strawberry cake an update for Easter

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Easter was such a wonderful day, in spite of the damp, rainy weather.  Having just returned three days prior from our long vacation in Florida, it was nice to prepare a wonderful family meal. 


We had a great time with our daughter, her fiancé and our grandson just talking, eating and playing games. 

Our grandson is only seven, but he has never had a problem eating — although he says he is allergic to all vegetables.  I guess that is a good way to put it when you just don’t want to eat vegetables. However, this day, he ate some asparagus with Hollandaise sauce, so he is on the right track.

We had roast beef, mashed potatoes, gravy, steamed asparagus with Hollandaise sauce, garden salad, and whole wheat Angela biscuits (I will give you this recipe in my next column), plus the wonderful dessert.  It looked like spring on our dining room table.

I prepared a dessert that Justin just loved and I have included it in one of my previous columns. This time, however, I decided to change the frosting. I am happy to give this recipe to you in its entirety, which includes my frosting:

Strawberry-Banana Cake

1 package (18.25 ounces) white cake mix

1 package (3 ounces) strawberry gelatin

4 eggs

1 cup buttermilk

1/2 cup vegetable oil

1 sliced fresh strawberries, divided

1 cup mashed bananas ( about 3 bananas)

1 stick butter (1/2 cup), softened

1/4 cup strawberry jam (I didn’t have regular jam so I used sugar-free jam)

1 package (16 ounces) confectioners’ sugar

1/2 cup diced fresh strawberries

1 cup marshmallow cream

Banana and strawberry slices and whole strawberry to garnish

Preheat oven to 350 degrees.  Grease three 9-inch round cake pans and line bottoms with parchment paper.  In a large bowl, combine cake mix and gelatin.  Add eggs, buttermilk, and oil; beat at low speed with an electric mixer 30 seconds, scraping bowl frequently. Beat at medium speed two minutes. Add one cup strawberries and mashed bananas to cake mixture; beat one minute or until well blended.  Pour batter into prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely on a wire rack.

In a medium bowl, mix butter, strawberry jam and 1/2  cup strawberries until fluffy. Gradually add confectioners’ sugar, beating until well blended. Once mixture is blended well, add in marshmallow cream, being sure to blend well. Spread icing between layers and on top and sides of cake. Store in an airtight container in refrigerator. To serve, garnish with banana and strawberry slices and whole strawberry.  Yields: 12 to 14 slices. 

This is a wonderful dessert to serve on Mother’s Day.

Place a slice of cake on your best dessert plate, along with a pretty white napkin, a glass of iced tea topped off with a sprig of mint, and how about a chocolate dipped strawberry as a garnish placed next to the slice of cake. How pretty — and Mother will feel so special, too.



Lonnie Sundermeyer is a professional caterer residing in Ghent, Ky.