Monday, April 26, 2010

Strawberry Cake

This time of year I really enjoy going down the road to the strawberry patch and picking strawberries. Yum! This is also the time of year that Brad increases the frequency of his requests for a strawberry cake. His birthday is coming up, and he has already requested a strawberry cake -- square, layered, this high (he demonstrated with his hand), with thin icing. Whatever he wants...., but it sounds like something Meg Ryan's character on When Harry Met Sally would request!


Blair and I ran down to the strawberry patch this weekend and picked a few berries. She insisted on carrying the bucket, although the heavier it got, the more she grunted! Every time I turned around, she was eating the tip off of a strawberry and putting it back in the bucket. We picked over five pounds, and I think it would have been over six if so many of them had not had HUGE bites taken off then end!
 
I made a strawberry cake, and an hour later, a fourth of it was gone. I'm not one to usually use a box cake, but this one is good. I'm glad it's so easy, since I have to make it a lot! This is a mixture of two different recipes that I found. I don't ice it when I make it in a bundt pan.

 
Mr. Impatient was standing over me while I was trying to take a decent picture.

Strawberry Cake
1 box white cake mix
4 eggs
2 cups strawberries, chopped small w/ 1/2 cup sugar (stir together to make juicy)
1 3oz pkg strawberry jello
2 T flour
3/4 cup oil

Mix all ingredients and beat well. Pour into two greased 9 inch pans or a greased angel food cake pan. Bake layers at 350 for 25 - 30 min or angel food pan for 45 min.
Strawberry Icing
1 stick butter, softened
1 lb powdered sugar
1 t vanilla
1/2 cup chopped strawberries w/ a little sugar (stir to make juicy)

Mix softened butter and sugar. Add vanilla. Add strawberries in small amounts until frosting is desired consistency. Careful not to make it too thin; entire 1/2 cup may not be used.

2 comments:

Jen O'Daniel said...

That's basically the same recipe we have for strawberry cake - and I just LOVE it!!! I've done it in little muffin tins before, too - and served it at a shower, and they were delicious that way, too. I'm going to have to make this after thinking about it so much.... it is making my mouth water! :)

Jen O'Daniel said...

Hey Ash,
When you make this as a layered cake, do you just put the icing (as the recipe says) between the layers, or do you do anything fun with bigger pieces of strawberries?
I'm thinking of making this tonight for our Mother's Day celebration with Clay's grandmother.
Bon Appetite! :)