Last week Sarah pulled the, “Mom, it’s the last field trip I will ever take…you have to come” card so on Friday, despite overwhelming work yet to be done, including getting her graduation announcements in the mail, I went strawberry picking with the 12th graders and K5ers. (I love how the school matches up the younger kids with the older kids for certain field trips. It really does foster the sense of community. On Thursday I went to the zoo with Claire’s class (1st grade) and the 9th graders.)
The weather was perfect with just enough cloud cover to keep the temps down and a steady breeze. And the strawberries were so delicious! Did I mention that you can eat while you pick? Yum-o.
We had friends over Friday night and enjoyed homemade strawberry shortcake. It was pretty tasty. But on Sunday I wanted to do something special since it was Mother’s Day so I adapted Rob’s favorite dessert to accommodate the fresh red goodness and the strawberry almond cake was born.
Once you’ve done the above put a generous amount of icing on the bottom layer.
Sprinkle sliced strawberries and then add the top layer of cake.
Repeat with the icing and sliced strawberries.
Let the cake chill in the refrigerator for a few hours for a truly scrumptious dessert.