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…
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!
Tiffany Bennett says
After searching and searching and searching for the right strawberry cake recipe, I finally found your! Our daughters first birthday party is tomorrow, and we are celebrating with a vintage strawberry party. This recipe is perfect in every single way! I’m actually right in the middle of making it, now. I stopped to feed her and realized that I accidentally used heavy cream instead of the half and half. I don’t know what I was thinking. I hope it doesn’t hurt it! If it wasn’t so late. I would start over. Also, I doubled the recipe because I would like three 10 inch layers and two 6 inch layers. I’m concerned because, when filling the 10 inch pans, my master filled each halfway. No extra!? I should have been able to fill at least three 10 inch pans half full after doubling the recipe, right? Maybe I should begin, again. I’m so excited to see the finished product tomorrow! Thank you for sharing this recipe!!
BBGrammy says
Would you consider offering a “Print” option for your recipes? Since such versions are usually more condensed, it’s a more planet-friendly use of paper, ink and electricity.
Toni Dash says
Absolutely! Actually my newer recipes are printable as well as can be saved to a Recipe Box for easy grocery list making. I’ve been working backwards to update those which predated the printable format but had not done this recipe yet. However I will do it today since you’ve so kindly asked! Check back in a bit and it should be able to be printed! Thanks much.
Toni Dash says
BBGrammy: The updated printable version has replaced the old recipe (it’s much easier to read and follow now too!).
Frosting Question says
The recipe for the frosting sounds really good….did it hold up pretty good being out in temp? Did the frosting melt?
Boulder Locavore says
I do not recommend having the cake out in heat. I have always kept mine refridgerated due to the light, dairy whipped cream frosting. It is fine when being cut and served at normal indoor temperatures but I'd not expect it to hold up in heat. Hope that helps!
Peggy says
I love old school books like that! This cake looks amazing =)
Janet says
I made this wonderul cake for my mom and husband for their birthdays, it was a hit! I drizzled a little of the puree between the layers and added some fresh strawberries and it was so YUMMY! My mom LOVED that it tasted like an old fashion cake. We will be making the Happy Day cake again in the near future. Thanks for sharing this wonderful recipe, it sure made for a Happy Day!
Janet says
This cake is awesome! I made it for my mom and husband's birthdays and it was a hit! I drizzled a little of the puree between the layers and added some fresh sliced strawberries, oh my was it ever yummy. Thank you so much for sharing, we had a Happy Day!
Boulder Locavore says
Janet I so love hearing you made it and loved it. Also love your modifications; sound perfect! Since I used the rest of my hand picked frozen berries for the puree I went without berries in the middle but the though crossed my mind too! A good friend has request this cake for her upcoming birthday and I will definitely drizzle the puree in the middle, thank you!
wild trumpet vine says
Beautiful, delicious-sounding cake! I agree that old cookbooks, especially those with hand-written recipes included, are especially inviting and evocative. So glad that old book has a good home with you now!
Boulder Locavore says
I would completely imagine you to have the same appreciation for these vintage treasures; thank you! I'm loving reading your reflections on your blog by the way! A lovely gift for your not-so-wee-one to have in future.
sheila83 says
does this have to be stored in the fridge
Boulder Locavore says
Hi Sheila. Yes I would keep it in the fridge due to the whipped cream frosting. I'll confess, it's cold enough here that I kept ours in the garage! It was quite pretty on it's silver plate with a glass dome on it sitting primly on a white stool!
spinachandspice.com says
We have strawberries and whipped cream for dessert ALL the time in the Summer.. this would be a perfect way to get a taste of summer in the wintertime! Thanks so much for this recipe; I have it bookmarked to make for my next family dessert!
Boulder Locavore says
It's funny, I ususally don't like out of season fruits I've found. They just seem misplaced or something. This cake is so fun and festive it absolutely feels like a mid-winter pick-me-up. I hope you'll enjoy it and find the same thing!
Jacqueline - The Dusty Baker says
My lord, lady, this makes me so HAPPY! I know it's ridiculously redundant to say so, but what a full cup of love this post is, start to finish!
Boulder Locavore says
Thank you! YOU make me happy. I agree this is a happy cake. Shows what a good name can do for your day!