Many years ago I made, for a get-together with friends, a chocolate cake made with, of all things, MAYONNAISE.  It had a great taste, and was gone in a flash, with compliments all around about how tasty it was. When I told my guests that it was made with mayonnaise, they were shocked.  Well here we go again!  This “Strawberries and Cream Cake”, shared by the folks at California Strawberries, includes a half cup of mayonnaise, and it is AWESOME…

A delightful and delectable dessert from the cookbook, “The High Plains Sifter: Retro-Modern Baking For Every Altitude.”

Here is what you’ll need to make Strawberries & Cream Cake:

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup whole milk, room temperature
3/4 cup sour cream, room temperature
3/4 cup unsalted butter, room temperature
1/2 cup real mayonnaise
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry jam
1 pound fresh strawberries, washed, stemmed, and sliced 1/4″ thick
Whipped Cream Filling (see below)
American Vanilla Buttercream (see below)

Whipped Cream Filling
1/4 cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, divided
1/2 teaspoon vanilla extract

American Vanilla Buttercream
1 cup unsalted butter, room temperature
1/3 cup vegetable shortening
4 cups powdered sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1/4 to 1/2 cup light corn syrup

To see how to put it all together, head on over to!