Ah spring! The sun pops out, the flowers bloom, the pollen makes people sneeze, but more importantly, there are fresh strawberries! I love strawberries! They are so pretty, tasty, and perfect for hundreds upon hundreds of desserts. Whether you’re eating them in your favorite fresh strawberry slushie from Sonic or eating them straight off the vine, they are just almost divine. Mmmm!
We recently had a missions conference at my church, which, sadly, I was unable to attend, but I was able to contribute to the spaghetti lunch that was served. I was to make a crock pot of spaghetti and a cake. I bet you can guess what kind of cake I made. Now, true to form, I made my cake from scratch, but you do not have to do that. You can just as well buy a yellow cake mix and make this same cake. I highly doubt anyone would know the difference once you get through with it. But if you want to take on making it all from scratch, you’ve come to the right place. I’ve got a simple cake recipe and the topping is even easier. 😉
By: Katie Stone from the Feeding His Flock cook book by the Ladies Auxiliary of Baring Cross MB Church
- 1 cup milk
- 2 cups sugar
- 3 cups flour (all-purpose)
- 4 eggs
- 1 tsp. flavoring (your choice; I used vanilla.)
- 3 tsp. baking powder
- 1 cup butter, room temperature
- Cream butter and sugar together thoroughly.
- Add eggs, one at a time, beating well after each addition.
- Stir in milk.
- Mix baking powder and flour and sift into mixture.
- Beat until very smooth.
- Stir in one tsp. of you favorite flavoring.
- Bake in a large tube pan that has been well greased and floured. (I just used a 9×13 pan that I greased well. It worked fine.)
- Bake at 350-degrees for 50-60 minutes.
- This makes a big sized cake and can be baked in layers for company dinners.
- 1 carton of fresh strawberries, washed
- 1/4 – 1/2 cup sugar
- 1 can of sweetened condensed milk (Eagle Brand milk)
- Once cake has finished cooking, remove from oven and poke holes in it using a butter knife.
- Drizzle milk all over the cake.
- Cut the tops off the strawberries and slice into quarters. Place in a glass or plastic bowl.
- Mix sugar in with strawberries. The sugar will not dissolve right then.
- Cover bowl, and let chill in refridgerator over night or for several hours.
- After berries have chilled and sugar has dissolved, remove from fridge, stir to ensure all sugar has dissolved, and top cake with berries.
* You may prefer to fix the strawberries the day before you cook the cake. That works just fine, too. I cooked the cake a day early for time reasons.