Strawberry May Day Cake

A delicious and light strawberry cake for May Day.

German Strawberry Cake:

1. Preheat oven to 375 degrees Fahrenheit.

2. Use a stand mixer (or hand mixer) to combine 1 cup of flour with 2 teaspoons of baking powder, 1/2 cup of raw sugar, vanilla from one vanilla bean, 3 large eggs, 4 tablespoons of melted butter, and 2 teaspoons of white vinegar.

3. Add to a greased 9’’ cake form.

4. Bake for 17 minutes.

5. Let cool for a minimum of 30 minutes.

Vanilla Pudding (from mybakingaddiction.com)

• 3 cups whole milk, divided

• 3 tablespoons cornstarch

• Pinch of salt

• ¾ cup sugar

• 3 egg yolks

• 1 tablespoon butter

• 1 teaspoon pure vanilla extract

1. In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.

2. In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.

3. While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly steam ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.

4. Remove from the heat and whisk in the butter and vanilla

• Use a tablespoon to distribute the still-hot pudding across your cooled cake.

• Add strawberries (you can “fix” the strawberries with organic Jell-O or simply distribute them across the pudding)