Today I made the trek to Spooner Farms in search of strawberries.
And came home with 4 half flats of yummy fresh, ripe berries.
Then I whipped up 16 1/2 pints of strawberry jam, 8 for us and 8 to put towards the “Christmas Jams.” I like to pass out jam during the holidays (note the fancy square jars) and put away a bunch in the freezer for later in the year.
And then baked this very delicious Best Ever Strawberry Cake: This cake is so good but does require two boxes of processed food. Actually it doesn’t but that’s what I did. I am trying to use up all my boxed food instead of throwing/giving it away:
1 box super moist yellow cake mix (and whatever it says you need to make the cake)
2 pints ripe strawberries
lots of fresh whip cream
1 lg box instant banana pudding
That’s it. Basically bake the cake in 2 round cake pans, let cool, slice cakes so you have 4 layers, add banana pudding and sliced strawberries to each layer except the top. Cover the top layer and sides of cake with fresh whip cream (not that cool whip crap) and sprinkle with chopped strawberries. Let it chill in the fridge for a few hours so the pudding has time to soak into the cake. For me, this cake is better the next day. SUPER MOIST. Actually beyond moist.
This recipe was given to me by one of my old neighbors (she used vanilla pudding) and I’ve been making it for years. It’s our family’s favorite cake.
Yum. Guess what I am having for breakfast….and lunch and maybe even dinner tomorrow?
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