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MB Article - Strawberry Cake & Strawberry Frosting

Georgia consumers can find fresh strawberries at one of the pick-your-own strawberry farms located throughout the state (see list in articles).  Try these recipes to utilize this early season fruit.

Strawberry Cake

This moist cake can be made with fresh or frozen strawberries.

1 (18.25-ounce) package white cake mix
3/4 cup cooking oil
1 (3-ounce) package strawberry flavor gelatin
4 eggs
1 cup chopped strawberries (if using frozen, thaw and drain)
Strawberry Frosting

Combine cake mix, oil, gelatin and eggs in a large mixer bowl. Beat at medium speed  of electric mixer for 3 minutes. Stir in 1 cup strawberries. Beat one minute. Pour batter into a 13x9-inch baking pan (or 3 8-inch round cake pans).

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool.  If making layers, remove from a pan and frost with Strawberry Frosting.
If making a sheet cake, frost in pan and cut into squares to serve.

Strawberry Frosting

1 stick butter or margarine, softened
1 (1-pound) box powdered sugar
1/2 cup strawberries and juice
  Cream butter and 1 cup powdered sugar in a medium mixer bowl. Add remainder of sugar and strawberries alternately, beating until mixture is light and fluffy

Hazel Davis
Duluth, Ga.

Fruit Crisp

Use fruit that is available and in season.

4 cups fruit
1/2 cup sugar
1 teaspoon cornstarch
2 Tablespoons sugar
1 1/2 teaspoon water
1/2 teaspoon lemon juice
1/2 cup quick cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar
1/4 cup cold butter, cut into small pieces
Vanilla ice cream

Prepare fruit and place in a greased 1-quart baking dish or 9-inch pan.

Sprinkle with 1/2 cup sugar (add more sugar if fruit is not sweet).  In a small bowl combine cornstarch, 2 Tablespoons sugar, water and lemon juice. Stir until smooth and pour over fruit.

In a small bowl combine 1/2 cup oats, flour, cinnamon, brown sugar and butter. Stir with a fork or pastry blender until mixture is crumbly.

Sprinkle over fruit mixture. Bake at 375 degrees for 25 to 30 minutes or until filling is bubbly and crust is lightly browned. Serve hot with ice cream.

Velma Elzey                                                                           Cumming, GA

Testing note: The recipe was tested  with apples since they were in season at the time of testing. Fruit Crisp is not too sweet and very easy to make. Baking time will vary depending on how much juice cooks out of fruit.