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 my 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. I am always looking for the freshest 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
(Let this get to room
temperature; do not melt)
Dissolve the Jell-O in warm water. Add all other ingredients in the mixer bowl and mix for at least eight minutes. Save a little in the mixer bowl. 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.
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 nine by 13-inch pan. Decorate 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 berries in cooled pie crust. Mash the other half 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.
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 (Cut into irregular pieces.)
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 nine by 13-inch pan. This is wonderful to make while strawberries are in season. You could use vanilla wafers instead of cake.
Happy cooking,
Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.
