Hello, every birdie. Today we are making what is labeled in the cookbook as a “Strawberry Cake.” I am not going to spoil what was wrong with it until the end. This is not really a recipe that I would recommend you make. 

For the ingredients, I followed the recipe, to the T. Even though I knew that something was not right about it. The ingredients that are in this recipe are:

• Sugar
• Butter
• Berries
• Flour
• Eggs
• Baking soda 
• Nutmeg

If you want to look at the recipe and the measurements they will be down in the description below. 

When I looked at the recipe for this cake, I was confused. Why nutmeg? Maybe to give it an added spice or something. I questioned it a little bit, and I definitely questioned the amount. The recipe called for 1 teaspoon of nutmeg. I don’t even put a whole teaspoon of nutmeg in my sugar cookies. So I was a little bit nervous. 

After I got all of the ingredients out, I preheated my oven to 350. And again the recipe called for a bundt pan, but I used 2 cake pans. I greased and lined them. 

I combined all of my ingredients and then poured them into the pans. I always like to follow a recipe going with the top ingredient, then adding the next. Until I know that I have all the ingredients. 

Honestly, I knew that this cake wasn’t really going to have a strong strawberry flavor because it didn’t have a strong strawberry smell. All I could smell was the nutmeg. 

I put them in the oven for about 30 minutes. And the only reason I say about is that every oven and kitchen temperatures are different. Just keep baking it until you have a clean toothpick when you stick it in the middle. Always start with the lowest amount of time, because you can always add time, you can never subtract it. 

While the cakes were out and cooling. I worked on my buttercream. And boy, is this something that I struggle with so much. Even just a simple American buttercream is hard for me to do. Am I throwing in the towel and giving up? NO!

I am going to be trying some other buttercreams. Personally, I don’t care that much about ABC (American Butter Cream). I am on the team ABC is SO sweet. When I put in 4 cups of powdered sugar, I am always thinking that it is way too sweet. So I am going to be experimenting with my frostings in the coming future. 

Once the cakes were cooled, and out of the freezer. It was time to frost this cake. It turned out looking really sad. I didn’t really know what happened with it. It turned out to be somewhat edible. It just wasn’t the strawberry cake that I wanted. Everyone said it tasted good, but it wasn’t a strawberry cake. It was a sad nutmeg cake, that was slightly off for some reason. 

I hope that you liked this recipe. If you want to check it out for yourself, the recipe and the measurements are down below. See you in the next recipe. Thank you. 

Show the original author some 💖💖💖 Robby’s Cookbook Collection

Here is a printable version of this recipe: on the blog

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