Strawberry Sheet Cake

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,

sweetened strawberries

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.

Mix together:

2 cups self-rising flour

2 cups sugar

4 eggs

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.

Store in the refrigerator.

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

Favorite Breakfast These Days

It's strawberry season here in East Tennessee.

I think I've found the perfect way to make use of their abundance

Since I'm eating the same thing every morning these days,

I'm starting with a large container of fat free, plain yogurt.

I add one teaspoon of vanilla flavoring to the container and mix well.

Then each morning I spoon about a half cup of the yogurt into a bowl.

and add one envelope of Equal.

Add some fresh, sliced strawberries.

Then add a handful of sliced almonds

Trust me, this is so good, you could eat it for dessert.

*****

This week I'm linking up with

Tasty Tuesdays at 33 Shades of Green

Foodie Friday at Designs by Gollum