Strawberry Fields Cake Recipe

by Pat
(Houston, TX)

Strawberry Fields Cake Recipe:


1 two-layer white cake mix
egg and oil or butter as required on box
1 ten to sixteen ounce carton sliced frozen strawberries, thawed but not drained.
Strawberry nectar

Topping:
1 half pint of heavy cream
2 Tbs. powdered sugar
1/2 teas. vanilla powder (can use liquid but this is prettier)
fresh or frozen sliced strawberries

Preheat oven to 350F and prepare a rectangular cake pan with nonstick spray, butter and flour or parchment paper as you normally do. Drain the juice from the strawberries into a measuring cup and add strawberry nectar to equal the amount of liquid required on the box. Add the oil, eggs, and strawberries and mix as directed or until well blended. Pour into the pan and bake as directed on the box as well.

Let cake cool completely. If using fresh strawberries, slice them, add sugar to taste and allow to stand in refrigerator while cake cools, or thaw frozen ones. We use two cartons of frozen or a quart of fresh strawberries.

Poke a few holes in the cake with a large fork, such as a barbecue fork, then spread them over the cake. Reserve a few for garnish when using fresh ones. Whip the cream and add the vanilla and sugar when nearly done. Spread carefully over the strawberries, and garnish if desired.

The story: My younger child loved the Beatles song "Strawberry Fields Forever" and wanted "that kind of cake" for her 4th birthday. This is what I whipped up. It's a cake version of a strawberry shortcake, which she also loved.

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