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.