Mimi’s Strawberry Cake
Dessert from a Simpler Time
Words by Alison Bryce Recipe & Photos by Heather Barnes
Recipes are a timeless creation. Once made, they have the power to bring back specific moments in history or forgotten memories. For baker and herbalist Heather Barnes, strawberry cake has the ability to take her back to simpler times.
Strawberry cake was a popular dessert for many southern families throughout the 50s and 60s. People would drop off a cake on their neighbor’s porch or have it ready for outdoor picnics. While many had different steps for creation, the dessert seemed to have the power to bring people together.
Heather recalls hearing how much her grandmother’s town was built on community. Without the distraction of phones interrupting conversations, “locals sat in their backyard, and people would stop by with desserts and food to share.” According to Heather, the town still continues to be that way today. It’s not uncommon for neighbors to show up with an extra pie they made or bring dessert over when someone’s grandchild is visiting. Any reason to share baked goods is acted upon.
Heavily inspired by her grandmother’s process, Heather’s recipe focuses on farm-to-table freshness. With homemade angel food cake as the base, a layer of softened ice cream in the center, and freshly picked strawberries on top, it’s easy to see why this southern dessert casserole of sorts is perfect for gatherings.
The combination of the light and fluffy angel food cake with strawberries on top make it a showstopper as sunshine begins to fill the days. The dish does require patience to properly make though. Mixing all the egg whites until they form stiff peaks is key to the recipe.
Though the world moves at a much quicker pace than it did in 1950, strawberry cake still holds the power to pause time and reinforce community just as it always did. Heather insists, “It just brings people together.”
Whether you are planning a dinner party with friends and family or bringing a cheerful gift to a neighbor, celebrate living in community with others with a slice of homemade strawberry cake.
Angel Food Cake
Ingredients:
1 c. flour
12 egg whites
1 t. cream of tartar
1 t. vanilla
1 1/2 c. granulated sugar
pinch of salt
Directions:
Preheat oven to 350 degrees. Grease an angel food cake pan or two 9 inch rounds.
Sift together flour and salt.
In a bowl, mix 12 egg whites with a standing mixer, or handheld mixer, until soft peaks form. Add cream of tartar and a teaspoon of vanilla. Slowly add in sugar and mix on low to medium speed.
Fold a quarter cup of flour at a time into the egg white mixture, but be careful not to deflate the eggs!
Divide the mixture into two rounds or an angel food cake pan. Bake for 25-28 minutes or until a toothpick comes out clean.
Mimi’s Strawberry Dessert
Ingredients:
1 angel food cake
1 pkg. cheesecake instant pudding
1/2 c. milk
1 pint vanilla ice cream
1 lb. fresh strawberries, sliced
Directions:
Mix pudding and milk with whisk for two minutes until thick. Add softened ice cream and whip until well blended. This will be the middle and top layer of the cake.
Assemble the layers with the pudding mixture, and top with sliced strawberries.
