Tasty Treat Thursday Strawberry Tall Cake Recipe

With minor modifications, I have helped my son create the Strawberry Tall Cake from The Do It Myself Kids’ Cookbook by Laura Goldrich Wolf.

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My son (4YO) and I made this cake together but changed the strawberry syrup to a homemade multi-berry sauce by simply boiling a package of Dole frozen fruit over medium to medium-low heat until saucy; to thicken a bit add 1 teaspoon of cornstarch or a ¼ cup powdered sugar as desired. We also made our own whipped cream using our Kitchen Aid stand mixer with the whisk attachment using 1 cups whipping cream and ¼ cup powdered sugar. On one layer we used strawberries as the recipe states and the other layer we used blueberries for a red, white, and blue cake in honor of the 4th of July.

Find the Strawberry Tall Cake in The Do It Myself Kids’ Cookbook on pages 106-9. My 4YO is learning to read so the cookbook’s full pictures help him read what’s next.

Here’s my little helper! Do you love to cook with your kids too? My son told me the other day he’s going to be a chef … that would be a dream for me. I do hope he follows his dreams to do whatever he wants as he grows up!

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Strawberry Tall Cake Recipe

INGREDIENTS:
12 large Strawberries
1 frozen pound cake, defrosted
10 tablespoons strawberry syrup
1 can whipped cream

DIRECTIONS:

Grown-Up Prep: pound cake, defrosted and sliced horizontally into 3 equal pieces

1. On a cutting board, use a plastic knife to thinly slice the strawberries. (Save 1 whole strawberry.) Place a bowl securely on the work surface and put the strawberries in it.

2. Place the platter on your working surface. Put the bottom slice of cake on the platter. Spread about half of the strawberries over the cake slice. Drizzle the strawberries with 5 tablespoons of strawberry syrup. Cover the berries with whipped cream. (Shake well and squirt! But not too close to the berries.)

3. Place another slice of cake on top of the whipped cream. Place almost half the remaining strawberries on the cake slice and again drizzle with 5 tablespoons of strawberry syrup. Again, cover the berries in whipped cream.

4. Place the last slice of the pound cake on the layered cake. Top with the remaining berry slices and whole berry.

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About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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