By Andy Bedwell
Southern food is in my blood! 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 that dad’s gardens produced. He even had two rows of the most beautiful strawberries that I have ever seen. I have a picture of my dad plowing his garden and it is among my favorite treasures. I also enjoy shopping at the wonderful farmers’ markets in my area, looking for the freshest and best produce possible.
Strawberry Layer Cake
1 box white cake mix
1 cup oil
1 small box strawberry jello
¼ cup warm water
¾ cup mashed sweetened strawberries
1 box powdered sugar
¼ cup mashed sweetened strawberries
1 stick margarine (Let this get to room temperature) (do not melt)
Dissolve the jello in warm water. Add all other ingredients in the mixer bowl and mix for at least 8 minutes. This batter is delicious! Save a little in the mixer bowl. Pour into three (8-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.
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 wonderfully well. I have made so many of these cakes that the number would shock you. This recipe does really well in a 9 x 13-inch pan. Decorate the cake with fresh strawberries dipped in white chocolate. So attractive and so good!
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 ½ of berries in cooled pie crust. Mash the other ½ 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 so easy!
6 egg yolks
6 cups milk
2 ½ cups sugar
3 tablespoons vanilla
7 heaping tablespoons flour
1 stick margarine
White cake mix (Cut into irregular pieces)(You can use vanilla wafers)
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, strawberries, 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 x 13-inch pan. You may layer anyway that you prefer. This is wonderful to make while strawberries are in season.
Happy Strawberry Cooking, Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift in Downtown Gadsden or the Messenger on Rainbow Drive.