But my jam supply is about gone. I have an open jar in the fridge and one tiny jar on the shelf. And then it is gone. All gone.
I am praying that it warms up quickly so the rhubarb will show it's lovely face. Then I can make a batch of spring jam.
But, even further ahead than that, I am thinking thoughts of fresh picked strawberries. And strawberry pie. And strawberry jam. And strawberry shortcake. And strawberry cake.
One of my brother's birthday is June 21. This became his go-to birthday cake. Because he liked it. And it was strawberry time. And no one thought it was weird to make a pink cake for a boy's birthday.
Fast forward many years to my own adulthood-parenthood. My LC loves the color pink. So, a pink cake is the epitome of awesomeness for her. I don't even know how much she likes the cake. She isn't a big cake eater. But she loves the color of the cake. So, this has become her birthday cake of choice.
It really is an easy recipe. (I say that every week, don't I?=)) You start with a cake mix, and add the normal ingredients, plus fresh (in season) or frozen (wishing it were the season) strawberries and strawberry jello to give it its distinctive pink color.
For lack of a better title...
Strawberry Cake
Cake:
1-2 layer cake mix, white or yellow
1 (3 ounce) box strawberry jello
1 cup oil
4 eggs
1/2 cup cold water
3 Tbsp flour
1/2 cup sliced fresh or thawed strawberries
Mix all ingredients together well. Bake for 30 minutes at 350 degrees, or until a toothpick comes out clean.
Icing:
1 pound powdered sugar
1 stick butter, softened
1/2 cup sliced strawberries
Mix together until smooth. Frost cake. Store in the refrigerator.
What is your favorite strawberry recipe?
Have yourself a wonderful weekend, and I will catch you on Monday!
