Friday's Lunch for the Kids

Today was Picky Eater's birthday, so tomorrow, the kids get to take leftover homemade strawberry cake with cream cheese frosting (recipe follows). Here are their lunches for Friday:

Both kids have the same lunch today: Two small round peanut butter & honey sandwiches on Rudi's Organic Honey Sweet Whole Wheat Bread; Pasta Salad made with sweet banana peppers, shredded carrots, shelled edamame, and shredded cheddar & mozzarella cheese; Leftover Strawberry Cake; Kiwi, Strawberry, and an orange. Berry punch to drink.

Fresh Strawberry Cake with Cream Cheese Frosting

Makes one 10" square or round cake

What You Need:

• 1/2 cup butter at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 cup pureed strawberries
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt

for the frosting:

• 4 oz cream cheese at room temperature
• 1/4 cup butter at room temperature
• 1 tsp vanilla extract
• 3 to 4 cups confectioner's sugar

How it's Done:

• Preheat your oven to 350 degrees and grease your cake pan.
• Beat butter and sugar on medium-high until smooth and creamy. Add the eggs, one at a time, then the vanilla and milk. Beat in the strawberries.
• Combine flour, baking powder, and salt. Add to wet ingredients. Beat on high two minutes.
• Pour batter into cake pan and bake for about 30 minutes, until a pick inserted near center comes out clean. Let the cake cool completely before frosting.
• To make frosting, beat butter and cream cheese until smooth. Add vanilla extract. Gradually add confectioner's sugar until the desired consistency is reached. Spread on cooled cake.
• Top with sliced strawberries if desired.