Happy Day Cake with Strawberry Whipped Cream Frosting is sure to life any spirits! A simple vintage cake recipe topped with summery strawberry whipped cream makes any day special. Gluten-free or regular options.
I’m sure you are familiar with the phrase ‘it’s all in the name’, and for me it is with this recipe. Happy Day Cake.
Has there been a more uplifting, simple, sweet name for a dessert? Ever?
I think not.Around the holidays I was meandering through some shopping and came upon a small spiral-bound book called the ‘Kitchen Scrap Book’.
It is a published cook book broken into sections of food with recipes printed by the publisher on the first page of each section, followed by blank pages for the book’s owner to jot down their favorites.
I was instantly charmed by its diminutive size and the blotted recipes written in fountain pen. The book was published in 1937.
I opened to the page with a recipe for Happy Day Cake. My response was a bit like seeing the cutest puppy in the world and I bought the book immediately.
I pored through all the recipes seemingly all added by different cooks. Some signed their names.
It made me realize what a different dimension is added to a recipe when reading it in someone’s handwriting.
I wondered about the ladies whose recipes were in the book. ‘Barby’s Cherry Cake’, ‘Suzie’s Beet Pickles’, ‘Lorraine Stabb’s Ice Cream’.
A little slip of paper from the Motor Vehicles Department Commissioner was also tucked inside announcing that two 1954 automobile tags were enclosed; the back was covered in a recipe now in faded pencil, for what I cannot figure out.
I felt in the company of women who may not still be living. I feel sure in a little book such as this, there are surely treasures to discover!
There was no frosting noted with the Happy Day cake recipe. Already feeling upbeat from the idea of the cake I decided to make a Strawberry Whipped Cream Frosting, keeping it very simple, flavorful with a bit of whimsy.
The faint pink color was appealing and made me think of Valentine’s Day.
After making the cake myself I did some sleuthing and it seems this was a cake made for special occasions like birthdays and anniversaries.
I personally don’t think one should wait for a marked date to make this. Any day is made happy merely by making the cake!
This Happy Day Cake is adapted from a vintage recipe which I believe would have been used for special celebrations, hence the name!
I’ve updated it to include a light fresh Strawberry Whipped Cream frosting and filling making it light and perfectly flavored to brighten any day!
Each the filling and frosting contain the same ingredients however the filling has a more dense amount of strawberry puree which is why they are made in separate batches.
Due to variations in berry sweetness, taste and adjust for sweetness to your own preference.
There is an ample amount of frosting to create billowy, whimsically decorated cake! If you have some remaining you can surely find other uses: on ice cream, in coffee, pancakes…
Recipe
Happy Day Cake with Strawberry Whipped Cream Frosting
This Happy Day Cake is sure to brighten any day! A delicious from-scratch cake with homemade strawberry whipped cream frosting.
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Servings: 8
Calories: 734kcal
Ingredients
Ingredients for the Happy Day Cake:
- 2 ¼ cups cake flour (I used regular gluten free flour)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups sugar
- ½ cup shortening (I used organic Spectrum brand shortening)*
- 1 cup half and half (the original recipe calls for milk)
- 1 teaspoon vanilla
- 2 eggs
Ingredients for Simple Strawberry Puree:
- 16 ounces frozen hulled strawberries , thawed** (save any liquid from thawing!)
- Sugar or honey
Ingredients for the Strawberry Whipped Cream Frosting and cake filling (ingredients broken out in instructions):
- 2 ½ cups heavy whipping cream
- 2 ½ tablespoons sugar
- 1 1/4 teaspoons vanilla
- Simple Strawberry Puree
Instructions
Instructions for the Happy Day Cake:
- Preheat the oven to 375 degrees. Cut parchment to fit in the bottom of two 9 inch cake pans. Spray with non stick spray (note: the original recipe indicated to put the parchment in the pan and then to grease them. I opted for spray which may not be necessary but it released the cakes easily when done).
- Sift together the flour, baking powder, salt and sugar into a medium mixing bowl. Set aside.
- In the bowl of a standing mixer with paddle attachment (or large mixing bowl with hand mixer) mix shortening on low speed to soften. Spoon in sifted ingredients, a little at a time while mixing on low to fully combine.
- Slowly add ¾ cup of the half and half until fully mixed. Mix on medium for 2 minutes.
- Add the eggs and remaining ¼ cup half and half. Mix on medium speed for a minute until smooth.
- Divide batter between the two prepared cake pans. Bake for 25 minutes until cakes are beginning to brown on the top and spring up to the touch.
- Remove and let pans cool on cooling racks for 5 minutes. Remove cakes from pans, remove parchment paper and allow to cool fully on cooling racks. While cakes are cooling prepare the strawberry puree and the frosting.
Instructions for Simple Strawberry Puree:
- Place strawberries and liquid in a blender and select the ‘puree’ setting. Pulse until berries are liquefied.
- Add sweetener by the teaspoon until desired flavor. The berries will be mixed with sweetened whip cream so they don’t need to be overly sweet.
Instructions for cake filling:
- In the chilled bowl of a standing mixer (or a chilled metal bowl with a handheld mixer), combine 1 cup heavy whipping cream, 1 tablespoon sugar and ½ teaspoon vanilla.
- Begin to mix with the whisk attachment at low speed to combine ingredients. Increase speed to high. As mixture begins to thicken (a few minutes) add 5 tablespoons Strawberry Puree.
- Beat until mixture until peaks form.
Instructions for Strawberry Whipped Cream Frosting:
- In the chilled bowl of a standing mixer (or a chilled metal bowl with a handheld mixer), combine: 1 ½ cup heavy whipping cream, 1 ½ tablespoon sugar and ¾ teaspoon vanilla.
- Begin to mix with the whisk attachment at low speed to combine ingredients. Increase speed to high. As mixture begins to thicken (a few minutes) add 6-7 tablespoons Strawberry Puree.
- Beat until mixture until peaks form.
Assembling the cake:
- When cake layers are fully cooed, place one layer flat side down on a serving plate. Frost the top of the layer with the Cake Filling. Place second layer of cake, flat side down, on the filling. Frost top and outside of cake with the Cake Frosting.
Notes
*the original recipe has a substitution option to use butter instead of shortening. If substituting butter, margarine or lard for shortening reduce the milk or half and half to 7/8 cup. I cannot comment on making the recipe with this substitution but wanted to include the option.
* You can use fresh strawberries and if they don’t have enough liquid add water by the tablespoon until the strawberries liquefy in the blender. This recipe makes a bit more than you’ll use but you can drizzle it on the cake or use it for other things like pancakes.
Nutrition
Calories: 734kcal | Carbohydrates: 75g | Protein: 8g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 154mg | Sodium: 350mg | Potassium: 383mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1265IU | Vitamin C: 34.1mg | Calcium: 166mg | Iron: 0.9mg
Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
Becky says
You are lucky to have found that vintage cookbook and the recipe for Happy Day Cake. I love, love, the frosting, especially with the strawberry puree.
I have some vintage cookbooks, no handwritten recipes. My Grandma, who was a great cook, never used a recipe, or wrote anything down, unfortunately.
Congrats on the Top 9 today!
Boulder Locavore says
Thank you Becky; so nice to see you too! It's funny you mention your Grandmother not writing anything down. I have a notebook I jot down cooking notes in as I create recipes and looking at this book has made me think I need to be more tidy with my work! NOT because my little book will become some's found treasure but even if my kids were to try to decipher my recipes it would be nice to be able to read them. Guess that is what our blogs are doing; creating a living cookbook.
Ann says
I gotta say, this is the coolest EVER! I love, Love, LOVE vintage cookbooks and to have hand written recipes in it – it IS like seeing the cutest puppy ever! Congratulations on Top 9….I can certainly see why!
Boulder Locavore says
Thank you Ann and I'm glad to have a kindred spirit for vintage recipes. To make them feels like keeping them alive!
Kim Bee says
Okay this is just gorgeous. I love your photo styling on this one. And this cake is just stunning. You get better every day. Love it. Congrats on top 9!
Boulder Locavore says
Kim, thank you! Congrats to you as well. Appreciate your kind remarks and support.
frosting hallucinations says
yumm!! looks divine
Boulder Locavore says
Thank you!
parttimehousewife.com says
I love your dishes. I die for vintage tea sets!
Boulder Locavore says
Thank you! I too love vintage dishes and silverware. Love things that have lived a life!
The Mom Chef says
How in heaven's name did I miss this yesterday???? First, I'm so envious of that book. While I don't use cookbooks all that often, ones like that are priceless. I love recipes that have been handed down and are time-tested.
The cake….wow. My absolute favorite non-cheesecake dessert is strawberry trifle. This looks like it; fresh, yet creamy and cakey. I'm in love. Well and truly.
Boulder Locavore says
I do use cookbooks but am really enjoying poring over all my family recipes in my Grandmother's recipe box and my moms collection while she's snowbirding for the winter. It's a great chance to find some treasures I've not had or tried. I love this little cake. Very simple and adaptable.
PolaM says
How beautiful! I would never get such good frosting!
Boulder Locavore says
Thank you Pola and you WOULD make such good frosting! This is a very simple recipe. Chill the bowl first for either a free standing mixer or use a chilled metal bowl for a hand held mixer. Makes a big difference.
Chef Connie says
What a great post. I love to find old cookbooks. This one sounds like a gem. I will have to make this recipe with it's happy making frosting. Thanks!
Boulder Locavore says
I hope you will make it Connie and enjoy it as much as my family has! I look forward to seeing you next week!
Kiri W. says
Ooooh, this sound soooo delicious 🙂 Strawberry whipped cream is heaven!
Boulder Locavore says
Thanks Kiri!
Eliotseats says
What a treasure! Where did you ever find that? I often wonder about the ladies whose recipes have been collected in so many heirloom books. I look forward to some more of these recipes from you.
Boulder Locavore says
I have a collection of recipe cards that were friends and family before everything went cyber. I know those women but it makes me realize handwritten recipes really are a dying 'art'. I love trying them and find the flavors often so much more simple, and direct. You'll definitely see more from this little book!