Sadly, strawberry season,
at least locally, is over for me.
Last week when I went to the nearby farm stand for
the locally grown strawberries, they were closed.
No more locally grown strawberries until next year!
Luckily I still had about a half quart left at home
and used them to try out the following recipe for
Strawberry Sheet Cake
You will need 1/2 cup of mashed,
Add a little sugar,
(I used 1/4 cup from the 2 cups called
for in the cake recipe.)
Mash them until they are well mixed and coarse.
2 cups self-rising flour
2 cups sugar
1 cup canola oil
1 cup milk
1/4 cup mashed, sweetened strawberries
1 small box dry strawberry jello
Pour into a greased 9x13-inch baking pan.
Bake at 350 degrees for 25-30 minutes
or until a toothpick comes out clean.
For the Icing, mix
1/2 stick softened butter
3 to 4 cups powdered sugar
1/4 cup mashed sweetened strawberries
You may need to add more powdered sugar or
strawberries for a spreading consistency.
Mix well first, before you add extra
sugar or strawberries.
This is a great cake for pot luck dinners.
This week I'm linking with
Foodie Friday at Designs by Gollom
Show & Tell Friday at My Romantic Home