When I was younger, my parents decided it was time to help me with my pronunciation of the "KH" sound—the tricky sound that shows up in languages like Farsi and Hebrew. For whatever reason, I struggled with it, and they were determined to fix it in a creative way. Enter Chava, our adorable little white Havanese.
Naming her Chava was part of their grand plan to help me practice. I remember them introducing her to me for the first time and thinking, “This is it? This fluffy, spoiled ball of energy is supposed to help me speak better?” But over time, the name stuck, and so did the constant practice. Every time I called for her, I’d be reminded to focus on that sound. And honestly, it worked. Chava turned out to be the most fun pronunciation lesson I ever had. Plus, she was so pampered and loved that it didn’t even feel like work. She’s still with us today, living her best life as the queen of the house.
Chava might be small, but she’s full of personality, and in a funny way, she’s become a bit of a family symbol—proof that learning can be fun, especially when you have the right incentive (like a fluffy companion!).
When I’m baking, I often think of Chava, especially when I’m making something light and sweet, like strawberry vanilla pudding cake. Just like Chava, this cake is full of delicate flavors and the perfect balance of sweetness. It’s simple but special, with the refreshing taste of strawberries and the creamy richness of vanilla pudding. I guess you could say this cake, like Chava, reminds me that life’s sweeter when you don’t take things too seriously—and when you have a little fun along the way.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
1. Make the Cake:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
5. Make the Pudding:
In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it thickens. Let it sit for a few minutes to set.
6. Make the Strawberry Topping:
In a small bowl, toss the sliced strawberries with the sugar and lemon juice. Let them sit for 10-15 minutes to release their juices.
7. Assemble the Cake:
Once the cake is completely cool, spread the vanilla pudding evenly over the top. Arrange the sliced strawberries on top of the pudding layer. Drizzle some of the strawberry juice from the bowl over the top for added flavor.
8. Chill the cake in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Tips:
- For a fun twist, you can fold some of the strawberries into the pudding before spreading it on the cake for an extra burst of strawberry flavor in every bite.
- If you prefer a bit more texture, add a layer of whipped cream on top of the pudding before placing the strawberries.
- Let the cake sit for a few hours in the fridge before serving—the longer it chills, the better the flavors combine!
Enjoy,
Lauren