Hello! We’re just popping in to give you the Strawberry Cake II recipe. Can’t chat for long, finals are coming up! Cats won’t let me study.
1 c sugar
1/2 c (1 stick) butter
2 tsp vanilla or lemon (we’re doing lemon)
Cream together the sugar and butter, then beat in eggs one at a time. Stir in vanilla/lemon. Combine:
1 1/2 c flour
1 3/4 tsp baking powder
Stir it in. Then mix in:
3/4 c pureed berries
1/4 c milk or orange juice
350 degrees, 1 9 inch layer, 30-40 minutes.
Edit 12/12: Turned out dreadful. Cats turned up noses at it. Too much strawberry, I think. Try reducing the berry/juice mixture, or maybe adding half cup more flour. Sigh. We’re hanging up our aprons… for now.
First of all, thank you to the lovely who sent me a cake. Much appreciated. Even if it is chocolate and not strawberry… To reply to your note, I’m sorry, but I don’t think you can convince me that chocolate is better than strawberry. Strawberry is queen. Chocolate can be princess, if it makes you feel better.
Operation Strawberry, Update 1: We’ve chosen a recipe! (No, we are not going to try all four methods and make four cakes for your enjoyment. You must work for success, dear friend.) Our recipe is Pink Lady Cake by Smitten Kitchen! It uses frozen, but if you must turn up your nose at them, here are some more recipes for you! Jello, freeze dried, and fresh!
We’ll keep updating!
Update 2: How’re you doing? My sweet old neighbor, May, and I argued a bit, then finally decided on a tri-layer strawberry, lemon, mixed berry, and strawberry ice cream cake. Then we headed over to her kitchen (since I think the cats did something to my oven. Maybe stuck a mouse in there– it’s making funny sounds…) and whipped it up. So far, the lemon-mixed-berry layer is out of the oven and cooling, and the strawberry layer is impatiently waiting for its turn to be roasted.
Update 3: I know, I know, y’all are all anxiously waiting for the results! Well. I have to say, it was… okay. Nothing to write home about. Just a cake. Not pink enough for my taste, and the strawberry wasn’t… strawberry enough? And that’s why I’m going to make two more cakes– possibly mixed berry. You can tag along! One is the same Pink Lady Cake, tweaked a bit, and the other is just a simple white cake with added strawberries– this time we’ll try to remember to take pictures. That is all happening AFTER our oven gets fixed, so hang on, dearies! May says not to lose heart.
Have you ever had a perfect strawberry cake, just strawberry-y enough without an artificial Jello taste, a springy pink without an artificial Jello color, and light and fluffy as a cloud too?
And is it not shameful? We should be ashamed of ourselves, me and you! The time is NOW to change!! We simply cannot continue to live like this!
Dear reader. Bless your little heart. Do you think it’s easy? NO. It’s not. You will have to stay up nights studying recipes, from old cookbooks, newfangled websites, and Grandma’s recipe box. You will have to analyze the purpose of every ingredient and its amount, and if you don’t find a perfect recipe, we will make one.
There are four forms of strawberry that you could use to produce a strawberry flavor: fresh strawberries, frozen strawberries, strawberry Jello, and freeze-dried strawberries.
- We’re in the middle of the winter. Nope. Nope.
- Are they ever good?
- Artificial taste. Also, our cat friends object to our devouring of fellow four-leggeds. And so we must find a specialty store.
- We’re poor college students! How do we afford such exotic delicacies??
And so– what shall we do, what shall we do??
Please send strawberry cake recipes.