Strawberry Marshmallow Cake (and a Birthday Party)

Dreamy strawberry marshmallow frosting that's filled with marshmallow fluff and sweet fresh strawberries!

A few weeks ago, on a Sunday evening just about 30 minutes out from bedtime, P told me that it was her babydoll's birthday.

Her babydoll has been her baby for years. And when P received her from her grandma, we just started calling her 'babydoll.' Since then, she has become Babydoll, with a capital B. Whenever someone asks Penelope what her baby's name is, Penelope responds Babydoll. And when the other person says, yes I know, but what is her name? Penelope looks all confused like, didn't I just tell you her name?

Pillars of creativity, we are.

In any event, Penelope informed me that it was Babydoll's birthday and asked if we could make a strawberry cake for the occasion. I apologized to Penelope for my oversight about Babydoll's birthday and for being completely unprepared for such an event. We decided to celebrate the following weekend and make a real cake for the party.

During the week, I found a recipe for a mini cake and started thinking about how we could make this strawberry cake. Then, Penelope threw a wrench into the equation when she let me know that actually, Babydoll wanted a strawberry marshmallow cake. I had never really heard of such a thing, but who am I to object to Babydoll's choice of cake, amiright?

Penelope and I baked a little yellow cake for the occasion and invited her best friend over for the party. The girls got Babydoll all set up in her chair and everything, all on their own, and I just about died from the cuteness.

But let's talk about the dreamy strawberry marshmallow part.

I used this recipe from Dessert for Two for the little cake (minus the funfetti) and it was perfect for this occasion. We needed a tiny cake for a tiny party and this was simple and delicious. And the frosting? I started with a basic buttercream, and then added in some chopped fresh strawberries and marshmallow creme. The marshmallow made the frosting extra fluffy, while the fresh strawberries gave a nice burst of brightness as well as a pretty, naturally-pink color.

I'm no cake decorator, as you know, but we did the best we could with some strawberries and mini marshmallows on top. The girls, and Babydoll, loved it. And Shaun and I thought it was pretty glorious as well.

We had a little party on the terrace on one of the last gorgeous days of the season. I think the party, and the cake, was a hit!

Strawberry Marshmallow Buttercream
*makes frosting for 1 small round cake
4 Tbsp butter, softened
1 C confectioners' sugar
1 tsp vanilla extract
3/4 C marshmallow creme
3 Tbsp chopped strawberries

In a mixing bowl, blend together the butter and confectioners sugar. Add in the vanilla and beat together until smooth and fluffy. Add the strawberries and mix until completely combined and you have a pretty pink frosting with small bits of strawberries. Fold in the marshmallow creme. Store in the refrigerator until you are ready to frost the cake. Frost cake and keep refrigerated until ready to serve.


Crispy Pie Chips + Strawberry Mint Chutney

Yesterday looked like this:

I actually didn't mind. This summer has been so bananas with busy-ness that I was secretly excited to simply spend the afternoon at home. It made me a tad excited for Fall, when Sundays at home are a staple.

And with an afternoon at home, I love to get down with some cooking! I haven't really been cooking lately. I've mostly been throwing together super quick dinners. I was so excited to get back in the kitchen and get cooking yesterday. When I realized that I had some strawberries on the verge of going bad, I decided to make a little jam with some of the mint leaves from our urban herb garden.

As for what to dip in the chutney? I had saved a cute recipe from Food Network Magazine for baked chips made out of leftover pie crust scraps. Genius, no? They were the perfect vehicle for this strawberry chutney. I used limited sugar in both of these recipes, so for a sweeter chutney or a more 'coated' chip, go crazy on it. You can also use melted butter in place of the cooking spray on the chips. Hope you enjoy!


๏ปฟ๏ปฟCinnamon Pie Chips + Strawberry Mint Chutney
for the chips:
*adapted from Food Network Magazine
1 pre-made refrigerated pie crust (like Pillsbury)
1 tbsp granulated sugar
2 tsp ground cinnamon
cooking spray

Preheat oven to 375 degrees. Cut the unrolled pie dough into strips (I used a fluted pastry wheel, but a basic pizza cutter will do the trick). Spray a baking sheet with cooking spray. Lay the pie pieces on the sheet and spray them with cooking spray. Sprinkle with sugar and cinnamon. Bake about 15 minutes.

for the chutney:
1 1/2 C strawberries, hulled & quartered
juice of 1 lemon
1 tbsp fresh mint leaves, roughly chopped
2 tbsp granulated sugar
1/2 tsp cornstarch (optional)

Place strawberries, lemon juice, mint and sugar in a small saucepan over medium heat. Let cook, stirring occasionally. Once the strawberries start to release their pectin, turn the heat to low and simmer until thickened. If you have limited patience (like me), add the cornstarch for a quicker thickening. Let cool and serve.

The chutney is thick and super strawberry-ish. I love it. It's so fresh, light and summery. For a sweeter version, add more sugar!

Questions of the Day:

What do you like to do on a rainy day?

Do you ever use leftover pie crust for anything? I'm blogging about some fun eye candy getting me through this Monday morning over on The Peach & The Pit. Head on over to check it out!