Strawberry Cake
2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp salt
3 eggs
1 cup vegetable oil
1 cup sugar
1 pkg. strawberry gelatin
1/2 cup buttermilk
1 pkg. (10 oz.) frozen strawberries, thawed
Pre-heat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Combine flour, salt, and soda. Set aside. Beat eggs in large mixing bowl. Add oil, sugar, gelatin, and buttermilk - stir vigorously until well-blended.
Add flour mixture and blend well. Drain 1/4 cup juice from strawberries and reserve for icing. Fold berries into batter well. Pour batter into prepared pans and bake for 25 - 30 minutes or until golden brown. Remove from oven. Turn out of pans onto rack and cool completely Frost with strawberry and cream cheese icing (below!)
ICING:
1/4 lb. butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
1/4 cup strawberry juice
1 box powdered sugar (1 lb.)
Combine all ingredients. Beat until creamy.
{ 4 comments… read them below or add one }
Excellent recipe, the only thing I changed was in leiu of vegetable oil, I chose olive oil, because it is so good for the body, I have to find sneaky ways to get it down my family’s throat.
OMG I REALLY LOVED THIS RECIPE….MY FAMILY ENJOYED IT AS WELL, THE ONLY THING I DID WAS ADD BLUEBERRIES….YUMMY!!!
Joel,
LOL! I’m with you on that one - you have to get tricky sometimes. I’ll try it with Olive Oil. I like to use it as often as possible, too. Hummus is an excellent way to sneak it past an unsuspecting group, too.
When tomatoes are ripe and delicous, I like to cut them into wedges and place them on a plate with chunks of mozzarella cheese. Then I drizzle Extra Virgin Olive Oil over the top. A little basil, oregano, and/or rosemary finishes it off beautifully. This is one appetizer that always disappears really fast!
- Joi
Chachita,
Blueberries? What a wonderful idea! I love blueberries, and the more I read about them, the more I’m convinced that they’re one of the healthiest things we can eat.
I can’t wait to try it myself! - Joi
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