We're going way beyond shortcake with these fresh-picked recipes!
Nothing sums up the taste of the season like a red, ripe strawberry, right? Whether hand-picked from your own little garden patch or found by the pint basket at the U-pick field, these little jewels of summertime are the very best berries.
Adding natural sweetness to jam and shortcake, they're just as delicious in savory recipes like salads and salsas! Today, we're sharing a collection of recipes that feature the sweet strawberry in a starring role...maybe you'll find a new way to enjoy your fresh-picked bounty. Let's head to the patch!
Strawberry Layer Cake
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Strawberry Layer Cake
Have a true strawberry lover in your family? You just found their next birthday cake. This showstopper is from our cookbook, Sunday Dinner at Grandma's and was shared with us by Steven Wilson from Chesterfield, Virginia...thanks, Steven!
6-oz. pkg. strawberry gelatin mix
1/2 c. hot water
16-1/4 oz. pkg. white cake mix
1-1/3 c. strawberries, hulled, chopped and divided
2 T. all-purpose flour
4 eggs
1/4 c. butter, softened
3-3/4 to 5 c. powdered sugar
Garnish: additional fresh strawberries
Dissolve dry gelatin mix in hot water in a large bowl; cool. Add dry cake mix, strawberries and flour; mix well. Add eggs, one at a time, beating slightly after each addition. Pour batter into 3 greased and floured 8” round cake pans. Bake at 350 degrees for 20 minutes, or until toothpick inserted in center comes out clean. Let cool one hour. To make frosting, blend together butter and powdered sugar, adding sugar to desired consistency. Add remaining 1/3 cup strawberries; mix well. Spread frosting between layers and on top and sides of cake. Garnish with strawberries. Serves 12.
