By Andy Bedwell
Fresh fruit and vegetables are, without a doubt, my favorite part of spring and summer. I am thankful to be the beneficiary of my dad’s wonderful gardens. My mother and I enjoyed taking care of all of the wonderful vegetables dad’s gardens produced. He had two rows of the most beautiful strawberries that I have ever seen. I have a picture of my dad plowing his garden, which is among my favorite treasures. I also enjoy shopping at the wonderful farmers markets in my area, looking for the best produce possible.
Strawberry Layer Cake
1 box white cake mix
1 cup oil
1 small box strawberry Jell-o
¼ cup warm water
¾ cup mashed sweetened strawberries
4 eggs
Frosting:
1 box powdered sugar
¼ cup mashed sweetened strawberries
1 stick margarine
Dissolve the Jell-o in warm water. Add all other ingredients in the mixer bowl and mix for at least eight minutes. Pour into three (eight-inch) cake pans that have been greased and floured. Bake at 325 degrees for about 25 minutes. Check with toothpick for doneness. Cool completely before frosting.
For the frosting, mix powdered sugar, strawberries and margarine together in the mixer.
Andy’s Note: In my opinion, this is the best strawberry cake ever! It also freezes well. I have made so many of these cakes that the number would shock you. This recipe does really well in a 9×13-inch pan. Try decorating the cake with fresh strawberries dipped in white chocolate.
Strawberry Pie
1 quart of hulled strawberries
3 tablespoons cornstarch
½ cup water
1 tablespoon lemon juice
¼ teaspoon salt
1 cup sugar
1 baked pie shell
Place half of the berries in cooled pie crust. Mash the other half of the berries with a potato masher or fork. Mix crushed berries with cornstarch and water. Add lemon juice, salt and sugar. Cook until thick. After cooled, pour over berries. Top with Cool Whip.
Andy’s Note: This is a great pie and it is so easy.
Strawberry Trifle
6 egg yolks
6 cups milk
2 ½ cups sugar
3 tablespoons vanilla
7 heaping tablespoons flour
1 stick margarine
White cake mix
Large Cool Whip
Cook milk, yolks, sugar and flour until thick, stirring constantly. Add vanilla and butter. Bake the cake as directed. Cut cake into pieces. Slice about one quart of strawberries. Begin layering the cake, pudding, straw-berries and Cool Whip. The pudding and cake must be cold. I usually make my pudding the day before. Layer the top with Cool Whip.
Andy’s Note: This trifle will serve a ton of people. If you divide the recipe in half, it will fit in a 9×13-inch pan. You may layer anyway that you prefer. This is wonderful to make while strawberries are in season.
Happy Strawberry Season Cooking!
“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.