Two things on my Tuesday to-do...

One involves a swimsuit. The other, a pound of powdered sugar.

I'm not crazy. (That's debatable). I'm just itching for summer.

And I'll be darned if vitamin D and strawberry cake aren't the makings of all things June, July and August...

Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

(recipe adapted from Saveur)

16 tbsp. unsalted butter, softened

3 cups flour

1 tbsp. baking powder

1/2 tsp. kosher salt

1 cup milk

1/2 cup seedless strawberry jam*

2 cups sugar

1 cup canola oil

1 tsp. vanilla extract

3 eggs

8 oz. cream cheese, softened

1 1-lb. box confectioners' sugar, sifted

1 tsp. vanilla extract

1/2 cup seedless strawberry jam

Heat oven to 350°. Grease and flour two 9″ round cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk and jam in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.

In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add confectioners' sugar, vanilla extract and strawberry jam; beat until smooth. Frost & refrigerate for 1 hour before serving. (If you're skilled in the art of patience).

*I made my own "jam" by tossing a cup full of hulled strawberries into pot with a few tbsp. of sugar and 1/3 cup water and letting it simmer on medium heat until thickened.

Now, if you'll excuse me... I've got some tan lines to procure.