Bake-It Recipes. Strawberry. Monroe County Fair

Bake-It Recipes 2015 Strawberry Monroe County Fair

Strawberry Recipes 1: Quick Breads 2: Yeast Breads 3: Pies 4: Cakes 5: Cookies 6: Special Desserts

Bake-It Recipes Strawberry Quick Breads Whole Wheat Strawberry Almond Scones Strawberry Bread Strawberry Coffee Cake Muffins Strawberry Coffee Cake Strawberry Quick Bread Strawberry Muffins Strawberry Surprise Muffins Strawberry Nut Bread Strawberry Dessert Bread Strawberry Swirl Coffee Cake Glazed Strawberry Quickbread

Whole Wheat Strawberry Almond Scones From: Rose Ann Smith Evening Glories Time: 20-30 min to 1 hr Oven: Preheat to 400 In a large mixing bowl, whisk together dry ingredients (first 6 ingredients). Cut in the butter using your fingers or pastry cutter until mixture resembles coarse meal. Stir in buttermilk with extracts until just incorporated, then fold in strawberries that have been tossed with small amount of flour. Separate scone mixture into a scone pan into 8 small scones or you can scoop dough into 16 small mounds and place on baking sheets. Brush scones with buttermilk and sprinkle with turbinado sugar. Bake for 20-30 minutes. Cool on rack for 30 minutes. Meanwhile, lower the oven temperature to 350 degrees. Spread the almonds in a thin layer on a baking sheet and toast for about 8 minutes. Let cool. To prepare glaze, place strawberries in a blender, puree until smooth. Transfer puree to a saucepan over medium heat, bringing to a boil, stirring often, until puree is reduced by at least half, about 20 minutes Remove from heat and cool. Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioner s sugar, then add 2 Tablespoons of puree and vanilla Keep repeating until all sugar is gone, alternating with the puree until desired consistency. If icing a cake, leave thick. If using as a glaze add more puree. Drizzle over cake, then serve. 1 1/2 cups all purpose flour 1 1/2 cups whole wheat pastry flour 1/4 cup plus 2 T granulated sugar 1 T baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cup buttermilk 1/2 cup (1 stick) cold unsalted butter cubed 1/4 tsp strawberry and almond extract 1 1/2 cups sliced strawberries 2 T turbinado sugar - Glaze 2 1/2 cups confectioners sugar 1 tsp strawberry extract 1 cup confectioners sugar 1 cup butter 1 cup fresh strawberries Quick Breads 4

Strawberry Bread From: Libby Rader Walk-A-Lot Butter and flour two 9x5-inch loaf pans. Time: 45 to 50 mins Oven: Preheat to 350 Slice strawberries and place in medium sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter. 3 1/8 cups, all-purpose flour 2 cups white sugar 1 tsp baking soda 4 eggs, beaten 1 T ground cinnamon 1 tsp salt 1 1/4 cup vegetable oil 2 cups fresh strawberries 1 1/4 cups chopped pecans Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened Stir in pecans. Divide batter into pans. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing. Notes Serves 24 Quick Breads 5

Strawberry Bread From: Darlene Browning Time: 50 to 60 mins Oven: Preheat to 350 Put undrained, thawed strawberries into a large bowl. Add eggs and oil and beat with a fork to mix. Stir in 2 1/2 cups flour, baking soda, salt, cinnamon and sugar. Mix pecans with the remaining 1/2 cup flour. Stir into Strawberry mixture and beat to mix. Pour into 2- greased 9x5 or 3 8x4 pans. Bake at 350 for 50 to 60 minutes. 3 cups flour 2 cups sugar 1 tsp baking soda 4 eggs 1 T cinnamon 3/4 tsp salt 1 cup vegetable oil 2 pkgs (10 oz) Frozen Strawberries (thawed) 1 cup chopped pecans Quick Breads 6

Strawberry Bread From: Connie Lawson Three T s Time: 60 mins Oven: Preheat to 350 Mix together strawberries, eggs, and oil. Sift dry ingredients into strawberry mixture. Stir to blend thoroughly. Stir in nuts. Pour into two greased 9x5 loaf pans. Bake for one hour or until a wooden pick inserted in the center comes out dry. 3 cups flour 2 cups sugar 1 tsp baking soda 4 eggs 3 tsp cinnamon 1 tsp salt 1 1/4 cup vegetable oil 2 pkgs (10 oz) Frozen Strawberries Thawed and undrained 1 1/4 cup chopped pecans Notes Good as an accompaniment to salads. Makes 2 loaves. Quick Breads 7

Strawberry Bread From: Marge Sciscoe Good Neighbors Time: 50-55 mins Oven: Preheat to 350 Blend together in mixing bowl, eggs, sugar, oil and vanilla. Stir in strawberries and Jell-o. Gradually blend in flour (mixed with remaining ingredients) Pour into 2 greased and floured loaf pans. Bake at 350 for 50 to 55 minutes or when done. 3 cups flour 1 tsp baking soda 1/4 tsp baking powder 1/8 tsp salt Dash nutmeg 3 eggs 1 1/2 cups sugar 1 cup oil 1 tsp vanilla 2 tsp strawberry Jello (dry) 1 qt Strawberries-put in blender (makes approx. 2 cups) Notes Makes 2 loaves Quick Breads 8

Strawberry Bread From: Maggie Riggs 9-Patches Time: 45-50 mins Oven: Preheat to 350 Grease and flour 2 9x5 loaf pans. Slice berries, sprinkle with sugar, set aside. Combine flour, sugar, cinnamon, salt and baking soda in large bowl, mix well. Blend oil and eggs into berries Add berry mixture to flour mixture until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. 3 1/8 cups flour 1 tsp baking soda 1 T cinnamon 1 tsp salt 4 eggs beaten 2 cups white sugar 1 1/4 cup vegetable oil 2 cups fresh Strawberries 1 1/4 cup chopped pecans Bake 45-50 minutes (test each load separately). Cool in pans on wire rack for 10 mins. Turn loaves out of pans, and allow to cool before slicing.. Quick Breads 9

Strawberry Bread From: Linda Helms Time: 1 hr Oven: Preheat to 325 Combine flour, soda, salt. In another bowl, combine eggs and strawberries and oil. Add liquid to dry ingredients. Pour into 2 loaf pans. Bake at 325 for 1 hour. 3 cups flour 1 tsp baking soda 1 tsp salt 2 cups frozen strawberries (thawed) 4 eggs beaten 1 1/2 cup vegetable oil I used 2 small loaf pans bake at 325 for 45 minutes. Quick Breads 10

Strawberry Bread From: Opal Mullis Twin Lake Time: 1 hr to 1 hr 10 mins Oven: Preheat to 350 Grease bottoms only of two 9x5 or 8x4 inch loaf pans with shortening; lightly flour. Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans. 1 bag (16 oz) frozen whole strawberries, thawed, drained 2 cups sugar 4 eggs 1 1/4 cups vegetable oil 3 cups all-purpose flour 1 1/2 tsp ground cinnamon 1 tsp baking soda 1 tsp salt 1 cup chopped walnuts Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans, remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Quick Breads 11

Strawberry Bread From: Janet Branam High Hopes Time: 1 hr Oven: Preheat to 350 Combine all dry ingredients together in a large bowl. Stir to mix. Make a well in dry mixture, add eggs, oil and strawberries in well. Mix until just blended. Place batter into greased loaf pans. Bake at 350 degrees approximately 1 hr or until golden brown. Cool in pans 10 mins, then remove from pans and cool on wire racks. Once completely cooled, top with strawberry glaze. Glaze: In medium microwave-safe bowl, microwave strawberry preserves on 50% power about 30 seconds or until melted; snip any large pieces in the preserves. Stir in powdered sugar and 1 Tablespoon milk using wire whisk. Stir in enough additional liquid, 1 teaspoon at a time, to make a smooth glaze of spreading consistency. 3 cups all purpose flour 2 cups sugar 1 tsp baking soda 4 eggs beaten 1 1/2 tsp cinnamon 1 cup oil 1 3-oz pkg strawberry flavored jello 2 cups strawberries, sliced and mashed - Glaze 1 T strawberry preserves 2 cups powdered sugar 1 T milk (use additional water or milk For consistency) Notes Makes 2 loaves Quick Breads 12

Strawberry Bread From: Myrna Lockhart Energetic Time: 1 hr 15 mins Oven: Preheat to 350 Sift flour, soda, and salt together. Mix sugar, oil, and eggs together. Add vanilla and lemon zest, mix in strawberries, then flour mixture. Stir in pecans. Bake in greased pan 1 hr @ 350 then for 15-20 mins at 300. 1 1/2 cups all purpose flour 1 cup sugar 1/2 tsp baking soda 2 eggs 1/2 tsp salt 3/4 cup oil 1 tsp vanilla 1 10-oz pkg frozen strawberries (thaw-do not drain) 1/2 tsp lemon zest 2/3 cup pecans Notes Makes 2 loaves Quick Breads 13

Strawberry Bread From: Cindy Chambers Time: 1 hr 10 mins Oven: Preheat to 350 Butter an 8x4 inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat Cook, stirring 1 min. Set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour Fold in reserved strawberries. Scrape batter into prepared pan, smoothing top. Bake until a tooth pick inserted n center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack Reinvert; cool completely. 1 3/4 cups all purpose flour 1 cup sugar 1 tsp baking soda 2 large eggs 1/4 tsp salt 5 T plus 1 tsp unsalted butter, softened, plus more for pan 1/2 tsp ground cinnamon 1/4 tsp baking powder 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork Notes Serves 8 Quick Breads 14

Strawberry Bread From: Kathi Spicer Highlanders Time: 1 hr Oven: Preheat to 350 Grease and flour two 8/4/3 loaf pans. Combine dry ingredients. Make a well in the center. Put strawberries (undrained), eggs, oil and nuts in the well. Mix thoroughly into a nice batter. Pour into two loaf pans. Bake one hour at 350 degrees or until a toothpick inserted in center comes out clean. Cool in pans 5-10 minutes, then remove from pans and cool on racks. 3 cups all purpose flour 2 cups sugar 1 tsp baking soda 4 eggs, well-beaten 1 tsp salt 1 1/2 cups cooking oil 3 tsp ground cinnamon 15 ozs. Frozen sliced strawberries, (thawed) 1 1/4 cups chopped pecans Notes Makes 2 loaves Quick Breads 15

Strawberry Coffee Cake Muffins From: Courtney Mullis 9-Patches Time: 30 min Oven: Preheat to 375 Line 12 muffin cups. Cream butter and sugar. Beat in egg and vanilla. Combine flour baking powder and salt in separate bowl. Slowly add milk and flour mix. until incorporated. Fill muffin liners 1/2 way. Cover with chopped strawberries. Crumbles: In a bowl combine crumble ingredients work in butter until it looks like crumble. Sprinkle on muffins and bake for 30 mins. 1 1/2 cups flour 3/4 cup sugar 2 tsp baking powder 1 tsp vanilla 1 egg 1/2 tsp salt 1/4 cup butter, softened 1 cup fresh strawberries (chopped) 1/2 cup milk Crumble 1/4 cup butter (cold) 1/2 cup flour 1/4 cup brown sugar 1/4 cup sugar Quick Breads 16

Strawberry Coffee Cake Muffins From: Katie Chambers Time: 18-20 mins Oven: Preheat to 375 Line muffin pan with liners. Cream butter and sugar in a mixing bowl. Beat in egg and vanilla, mixture will be lumpy. Combine flour, baking powder and salt n separate bowl. Add milk and flour mix alternating in the butter mix. Beat until completely combined. Gently fold in about half strawberries. Add 2 T batter to each muffin liner. Load up tops of muffins with remaining strawberries. Crumble: In mixing bowl, beat crumble ingredients. Sprinkle crumble over the strawberries. Reduce oven heat to 350 F Bake muffins for 18 to 20 mins. 1 1/2 cup fresh strawberries, diced small 3/4 cups sugar 1 egg 1/4 cup butter, softened 1/2 cup milk 1 tsp vanilla 1 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt - Crumble 1/4 cup butter (cold) 1/2 cup flour 1/4 cup brown sugar 1/4 cup sugar Notes Makes 12 muffins Quick Breads 17

Strawberry Coffee Cake From: Sandy Evans Time: 35 mins Oven: Preheat to 350 Beat 1/4 cup butter until creamy. Add 3/4 cups sugar and egg. Beat until incorporated. Mix 1 1/2 cups flour, baking powder and salt together in separate bowl. Stir flour mixture alternating with milk, into butter mixture until combined. Pour into 9 pan. Arrange strawberries on top of batter. Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter and (optional) coconut together. Sprinkle over strawberries. 1/4 cup butter 3/4 cup white sugar 1 egg 1 1/2 cups all-purpose flour 1/2 tsp salt 1/2 cup milk 1 1/2 cups sliced strawberries 1/2 cup all-purpose flour 1/2 cup white sugar 1/4 cup butter 1/4 cup coconut flakes, optional Quick Breads 18

Strawberry Quick Bread From: Joyce Peden Walk-A-Lot Time: 50 to 60 mins Oven: Preheat to 350 Spray 9x5 loaf pan with nonstick spray (dark metal pan). In large bowl, toss flour, baking soda, salt and cinnamon together set aside. In medium bowl whisk the egg, granulated sugar and brown sugar together (no brown sugar lumps). Whisk in buttermilk, oil and vanilla. Slowly pour wet ingredients into dry ingredients and gently whisk until no lumps (try not to overmix) fold in strawberries. Bake for 50 mins to 1 hour. Cover loosely with aluminum foil after 30 mins to prevent over browning (Poke center at 50 mins) 58 mins is perfect time in some ovens. 2 cup, all-purpose flour (accurately measured) 3/4 cup sugar 1 large egg (room temperature) 1/4 tsp ground cinnamon 1/2 tsp salt 1/4 cup packed light or dark Brown sugar 1 cup buttermilk (no substitute) 1/3 cup vegetable oil (or canola Or melted coconut oil) 2 tsp vanilla 1 1/2 cup fresh strawberries Rinsed-dried-chopped and tossed In 1 T flour Quick Breads 19

Strawberry Quick Bread From: Kay Strahm Walk-A-Lot/Musicmakers Time: 1 hr20 mins Oven: Preheat to 350 Mix dry ingredients. Cut in butter. In a small bowl, beat eggs in milk and vanilla. Add to above mixture until flour is just moistened. Gently fold in strawberries. Bake in a 9 x 5 pan at 350 for 1 hour and 20 minutes. Cool 10 minutes. Remove from pan. 2 1/2 cups flour 1 T baking powder 1/2 tsp salt 1 1/2 cups strawberries 2 eggs 3/4 cups white sugar 6 T butter 1 cup milk 1 tsp vanilla Quick Breads 20

Strawberry Muffins From: Gayle Morris Energetic Time: 50 mins Oven: Preheat to 375 Spray muffin pan with baking spray. Cream butter and sugar until combined. Beat in egg until smooth. (add food coloring at this time) Sift together in separate bowl: flour, baking powder, baking soda and salt. Alternate adding flour mixture and buttermilk to egg and butter mixture. Keep mixer on low. Add one tablespoon flour to strawberries then mix into batter. Spoon batter into muffin tin (makes approx. 12). Bake 14-16 minutes until muffins spring back at touch. Cool 15 mins. Before removing from pan.. 1 cup, plus 1 T all-purpose flour 1/2 cup sugar 1 large egg 3 to 5 drops food coloring (opt: to give muffins pink color) 1 tsp baking powder 1/4 tsp baking soda Pinch of salt 1/2 cup buttermilk 1/2 cup smashed strawberries Quick Breads 21

Strawberry Muffins From: Alexandria Sparks Time: 20 to 25 mins Oven: Preheat to 375 Spray muffin pan with nonstick spray. Set aside. In medium bowl, combine the flour, baking powder, soda, and cinnamon; mix well. In large bowl, beat egg lightly. Stir in the brown sugar, milk, oil and vanilla. Blend well. Add the flour mixture and gently fold together until dry ingredients are moistened. Gently fold in strawberries. Fill muffin cups 3/4 full. 1 1/2 cup, flour 1/2 cup brown sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 egg (room temperature) 1/2 tsp ground cinnamon 1/4 cup vegetable oil 1 tsp vanilla 1 cup milk 1 cup fresh strawberries Coarsely chopped Bake in a 375 degree oven for 20 to 25 mins. Sprinkle with powdered sugar. Notes Serves 12 Quick Breads 22

Strawberry Muffins From: Mary Spencer Highlanders Line muffin tins with paper liners. Time: 20-25 mins Oven: Preheat to 375 Sift together the flour, baking powder, baking soda, and salt in a large bowl. In small bowl combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well and stir until just combined. Don t over stir. Add strawberries and sugar and stir gently to combine. Pour into paper liners and bake for 20 to 25 minutes. 3 cups flour 1 1/2 cup sugar 1 T baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 2 cups diced fresh strawberries 2 T strawberry gelatin 2 extra-large eggs, lightly beaten 2 sticks unsalted butter, melted 1 1/4 cups milk Quick Breads 23

Strawberry Muffins From: Ruth Bogan Time: 20-25 mins Oven: Preheat to 375 Prepare 12-cup muffin pan. In saucepan over med. heat, make jam by bringing strawberries and 1 tablespoon of sugar to a boil. Reduce heat to med. and cook, stir frequently and mash the berries slightly, until the mixture is reduced to 1 cup. Set jam aside to cool. In a med. bowl, whisk the eggs and remaining sugar until smooth. Blend in butter, oil, buttermilk, orange juice and vanilla. In large bowl, whisk the flour, baking powder and Salt. Add wet ingredients to dry ingredients and stir just to moisten. Set aside 2 T (1/2 tsp per muffin) of strawberry jam and gently fold the remainder into the batter, distributing it evenly. Spoon the batter into the prepared muffin tins. Swirl 1/2 tsp of reserved jam into the top of each muffin. Sprinkle sparkling sugar on each muffin, if desired. 1 lb strawberries, trimmed and halved 1 1/8 cups (8 oz) plus 1 T sugar 2 large eggs 1/4 cup unsalted butter, melted and cooled 1/4 cup canola oil 3/4 cup buttermilk 1/4 cup orange juice 1 tsp vanilla 2 1/2 cups (12 1/2 oz) all-purpose flour 2 1/2 tsp baking powder 1 salt 1/4 cup sparkling sugar (opt.) Bake muffins 20-25 minutes until lightly browned and tops spring back when touched. Cool muffins in the pan on a rack for 5 minutes before removing from the pan. Notes Makes 12 muffins Quick Breads 24

Strawberry Surprise Muffins From: Judy Wagner 9-Patches Time: 20-25 mins Oven: Preheat to 400 Grease bottoms of 12 muffin cups. Beat egg, stir in milk, and oil. Combine flour, sugar, baking powder, salt, and dried strawberries Mix wet and dry ingredients together just until flour is moistened. Batter should be lumpy. 1 1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup freeze dried strawberries 1/2 to 3/4 cup strawberry preserves 1 egg 1/4 cup oil 1/2 cup milk Fill muffin cups 1/2 full. Drop one teaspoon strawberry preserves in center of each cup. And add additional batter to fill cups 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan to cool. Quick Breads 25

Strawberry Surprise Muffins From: Deanna Turner 9-Patches Time: 20 mins Oven: Preheat to 400 Surprise Muffins: Fill muffin cups about half full. Spoon 1 tsp strawberry jam onto batter in each cup; top with enough batter to fill cups about 3/4 full. Grease bottoms only of about 12 medium muffin cups, 2 1/2x1 1/4 inches. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. 1 egg 3/4 cup milk 1/2 vegetable oil 2 cups all-purpose or whole wheat flour 1/3 cup sugar 3 tsp baking powder 1 tsp salt Quick Breads 26

Strawberry Nut Bread From: Benny Holt Three T s Time: 1 hr Oven: Preheat to 350 Carefully stir them through the dry ingredients. Now stir this mixture into the liquid ingredients just until the dry ingredients are thoroughly moistened. Pour into 2 well buttered loaf pans and let stand for 15 minutes. Bake in a 350 oven for 1 hour, or until browned and done. 5 cups flour} 2 tsp baking powder} sift together 1 tsp salt} 2 cups strawberries 1/2 cup chopped nuts 2 large eggs 3/4 cups white sugar 3/4 cup brown sugar 1/2 cup melted or very soft butter 1 3/4 cup milk Quick Breads 27

Strawberry Dessert Bread From: Frances Walden Three T s Time: 1 hr Oven: Preheat to 350 Sift dry ingredients into a large bowl and make a well in center. Mix remaining ingredients and pour into dry ingredients. Stir just enough to dampen all ingredients and pour into two well greased loaf pans. Bake at 350 for 1 hour or until inserted toothpick comes out clean. Cool on wire rack for 15 minutes. Remove from pans. 3 cups flour 1 tsp baking soda 3 tsp cinnamon 1 tsp salt 4 eggs well beaten 2 cups sugar 1 1/4 cup oil 1 tsp strawberry extract 2 pkg (10 oz) frozen fresh Strawberries thawed 1/2 cup chopped walnuts Quick Breads 28

Strawberry Swirl Coffee Cake From: Tina Hays Time: 30=35 mins Oven: Preheat to 350 Prepare Filling: Combine strawberries and sugar: let sit for about 30 mins to juice. Add lemon juice and cornstarch; cook over low heat for 5-6 mins or until thickened. cool to room temperature. Prepare Topping: In a small bowl, combine sugar and flour. Cut in butter to make a fine crumb. Set aside. Prepare Batter: Preheat oven to 350. Grease and flour two 10 tube pans. In a large bowl, combine flour, sugar, baking powder baking, baking soda, and salt Cut butter with 2 knives or a pastry blender until mixture resembles fine crumbs. In another bowl, whisk buttermilk, vanilla and eggs until well combined. Stir into flour mixture just until moistened and thoroughly blended. Spoon half of the batter into prepared pans. Divide and spoon filling over top of batter in each pan. Top with remaining batter. Swirl with a knife or spoon. Sprinkle topping evenly over batter. Bake 30-35 mins or until top becomes golden brown. Cool completely in pans on wire rack. Icing: Mix ingredients with spoon til smooth and thin enough to drizzle. 3 cups all-purpose flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup butter or margarine, softened 1 cup buttermilk 1 tsp vanilla 2 eggs, slightly beaten - Filling 4 cups chopped strawberries 2 T lemon juice 1 cup sugar 1/3 cup cornstarch - Topping: 3/4 cup sugar 1/4 cup butter or margarine, softened 1/2 cup all purpose flour Vanilla Icing 1 cup powdered sugar 1/8 tsp vanilla extract 1 T milk Notes Makes 2 Coffee Cakes (12 servings each) Quick Breads 29

Glazed Strawberry Quickbread From: Macie Mullis Time: 50 min to 1 hr Oven: Preheat to 350 In a large bowl, toss the flour, baking soda, salt, and cinnamon together. In a medium bowl, whisk the egg, granulated sugar and brown sugar together until combined. Whisk in the buttermilk, oi, and vanilla, slowly pour the wet ingredients into the dry and gently whisk. Fold in strawberries. Bake at 350 for 50 mins to an hour. Glaze: Mix sugar and ground strawberries together then mix in the water. Drizzle over bread. 2 cups flour 3/4 cup sugar 1/4 cup packed brown sugar 1 tsp baking soda 2 tsp vanilla extract 1 large egg 1/2 tsp salt 1/3 cup oil 1/4 tsp ground cinnamon 1 1/2 cup fresh strawberries, rinsed Dried, and chopped, then tossed 1 T of flour 1/2 cup buttermilk Strawberry Glaze 1 1/4 cup powdered sugar 3 T water 1 T ground freeze dried strawberries Quick Breads 30

Bake-It Recipes Strawberry Yeast Breads Real Deal Strawberry Coffee Cake Strawberry Coffee Cake Strawberry Lime Swirl Bread Strawberry Swirl Bread

Real Deal Strawberry Coffee Cake From: Rose Ann Smith Time: 30 mins Oven: Preheat to 350 Spray a 10-inchspring form pan with nonstick spray. Using a stand mixer fitted with paddle, combine 1 1/2 cups flour, yeast, sugar, salt, zest, and salt. In a microwave safe measuring cup, combine milk, water and butter, and heat until the liquid reaches (120-130 degrees) about 45 seconds. Add the warm liquid to the flour mixture, then mix the batter on low speed and beat for 3 minutes. By hand, gradually stir in remaining 1 1/4 cups flour and strawberries. Pour batter into pan. Cover with plastic wrap and let rise about 30 minutes or until doubled in size. Place rack in the center of oven and preheat oven to 350 degrees. Prepare the Topping: In a small bowl, stir together the sugars, and flour. Pour butter over the top, then mix with fingers until crumbly. Once dough has doubled, lightly flour your hands and softly pat dough out to edges of pan. Recover and let rest 5 mins. Sprinkle dough with all the crumb topping, bake for 30 mins. Remove pan from oven, cover with foil, then bake an additional 10 mins until cake is golden and toothpick clean. Remove cake from oven and cool in pan on a wire rack for 10 mins. Remove the ring. While the cake bakes, prepare the glaze; Place strawberries in a blender, puree until smooth. Transfer puree to a saucepan over medium heat, bringing to a boil, stirring often, until puree is reduced by at least half, about 20 mins. Remove from heat and cool Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioner s sugar, then add 2 T of puree and vanilla. Keep repeating until all sugar is gone alternating with the puree until desired consistency. If icing a cake, leave thick. If using as a glaze, add more puree. Drizzle over cake, then serve. 2 1/2 cups all-purpose flour 2 tsps instant yeast 1/4 cup granulated sugar 1 T lemon zest 1/4 tsp salt 1/2 cup whole milk 1/4 cup unsalted butter (4T) 1/4 cup water 1 large egg 3 cups hulled and quartered strawberries - Topping 1/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup all-purpose flour 3 T unsalted butter, melted Glaze 1 cup fresh strawberries 1 cup butter 1 cup confectioners sugar 1 tsp clear vanilla extract 2 1/2 cups confectioners sugar Yeast Breads 32

Strawberry Coffee Cake From: Tina Hays Time: 35-40 mins Oven: Preheat to 350 In a large bowl, combine 1 1/2 cups of the flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir enough remaining flour in to make a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes. Stir dough down and spoon two-thirds into a greased 13x9 inch baking pan or dish. Top with strawberry filling. Drop remaining dough by tablespoons over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 35-40 minutes or until golden brown Cool on wire rack. Drizzle with glaze. Filling: In a large saucepan, combine strawberries, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Set aside to cool. Glaze: Mix ingredients with spoon til smooth and thin enough to drizzle. 2 1/2 to 3 cups all-purpose flour 1 pkg (1/4 oz) active dry yeast 1/4 cup sugar 1 tsp salt 1/2 cup 2% milk 1/2 cup butter cubed 1/2 cup water 2 eggs Strawberry Filling 3 cups strawberries, sliced or quartered 1 1/2 cup sugar 1/4 cup cornstarch 1/4 cup water 1/2 tsp vanilla Vanilla Glaze 1 cup powdered sugar 1/8 tsp clear vanilla extract 1 T milk Yeast Breads 33

Strawberry Lime Swirl Bread From: Courtney Mullis 9-Patches Time: 45 mins Oven: Preheat to 350 Combine water and milk in heat proof bowl and warm in the microwave. Warm not hot! Whisk together milk mixture with 1/4 cup sugar and yeast in stand mixer bowl. Let stand for 5 mins. Add 4 T of butter and beat with hook attachment on low just to break up Add 2 1/2 cups of flour and salt. Mix on medium ow speed, then add enough flour (about 1/2 cup) to make a soft dough that doesn t stick to sides. Then knead with mixer on medium for 5 mins. Shape into a ball and place in an oiled bowl to double. About 1 1/2 hrs. Grease a loaf pan. In a small bowl combine remaining sugar, dried strawberries and lime zest. Roll dough out to 9 inch square. Sprinkle with sugar mixture and roll up jellyroll style. Pinch edges together and let rise to the top of pan. Brush with remaining butter and Bake at 350 for about 45 mins. Cool on rack. Slice when cooled completely. 3 cups flour 1 pkg yeast 1 tsp lime zest 1/2 cup granulated sugar, divided 1 tsp salt 1/2 cup whole milk 5 T butter softened 1/2 cup water 1/2 cup freeze dried strawberries Yeast Breads 34

Strawberry Swirl Bread From: Alexandra Porter Time: Bake 20-22 mins Oven: Preheat to 400 Mix flour, yeast, and salt with a wooden spoon. In a glass measuring cup combine with, sugar, and butter. Using a fork, beat in egg. Pour the liquid mix into the dry mix and stir to just moist. Cover with tea towel and let rise 2 hours. Place dough on floured surface. Dust lightly with flour. Roll out dough into an 18x12 inch rectangle with a floured rolling pin. Spread fruit spread over dough, leaving a 1-inch perimeter. Starting with long end, roll dough into a cylinder. Pinch the ends closed. Lightly flour any sticky places on the dough. Transfer to baking sheet lined with parchment paper. Cover with a tea towel and let rest at room temperature for 40 mins. Press dehydrated strawberries into top of dough. Place broiler pan into bottom shelf of oven. Preheat oven o 400. Place pan with dough on top shelf and add 2 cups of hot water to broiler pan. Bake 20 to 22 mins. Let cool on wire rack. Once cool, drizzle with icing. Glaze: Place butter and extract in bowl. Add sugar and water alternately, beating with a fork after each addition until smooth. 3 1/4 cups unbleached flour 1 T bread machine yeast 1/2 cup granulated sugar 3/4 T salt 1 1/4 cup lukewarm milk 1/4 cup unsalted butter, melted 1 egg 1/2 cup strawberry fruit spread 1/4 cup dehydrated strawberries Icing 1 T butter 1 cup confectioners sugar 1/2 tsp strawberry extract 2 T water Yeast Breads 35

Strawberry-Filled Bismarcks From: Janet Freeman Walk-A-Lot Time: Fryer: Preheat to 350 Heat milk and shortening until warm and shortening is melted. In mixer bowl, combine oatmeal, sugar and salt. Pour warm milk mixture over oatmeal mixture. Let cool a few minutes. Add eggs, 1/2 the flour & mix well. Add more flour and yeast. Mix well, add enough flour to make soft dough. Cover and let rise until doubled. Turn dough out on lightly floured surface. Knead slightly, roll out to about 1/2 thick. Cut out with biscuit cutter. I use my smaller one, about 2 or you can make them bigger. Let cut dough rise for 45 mins to 1 hr. Heat oil to fry donuts to 350. Place few at a time in hot oil. Brown on one side and turn to brown the other. Remove from oil and drain on absorbent paper. Filling: Clean and cut 2# strawberries, place in saucepan with 2/3 cup water and 1/2 cup sugar. Cook 1 hour to reduce liquid. Combine 4 to 5 T cornstarch with 1/3 cup water, add to hot strawberries to thicken, stir till thick, remove from heat. Cool completely. When ready to fill Bismarcks, take cooled strawberries and fold in a small container marshmallow crème. Do not over mix. Make a small slit in the side of each donut and fill with strawberry mixture depending on size, 2 teaspoons to 1 1/2 T. Glaze: Place in a pan and drizzle glaze over them or dip in glaze mix powdered sugar, water and strawberry extract. 3 cups all-purpose or bread flour 2 pkgs dry yeast 2 pkgs strawberry oatmeal 2/3 cup sugar 1 tsp salt 1 1/2 cup milk 1/2 cup shortening (or oil) 4 eggs Filling 2 lbs strawberries 1/2 cup sugar 2/3 cup water 4 to 5 T cornstarch 1/3 cup water Small jar marshmallow crème Glaze Powdered sugar Water Strawberry Extract Yeast Breads 36

Bake-It Recipes Strawberry Pies Strawberry Pie Strawberry Crumb Pie Strawberry Crisp Pie Rustic Strawberry Peach Pie Rhubarb and Strawberry Pie Strawberry Rhubarb Pie Strawberry-Rhubarb Pie

Strawberry Pie From: Stacy Brown Time: 35 mins Oven: 400-425 Blend fruit, sugar, flour and tapioca in large bowl until all fruit is coated. Place mixture in pastry-lined pie pan. Top with another sheet of pastry. Bake in a 425 degree oven for 15 minutes then lower the heat to 400 degrees and continue to bake 20 to 25 minutes.. Pastry: Mix together flour and salt. Cut in shortening. Add egg, vinegar and water, mix well. Makes 3 crusts. Filling 1 cup white sugar 2 TBS Tapioca 2 TBS flour 2 cups rhubarb 3 cups strawberries - Pastry 3 cups flour 1cup plus 1 TBS shortening 1 tsp salt 1/3 cup cold water 1 TBS vinegar 1 egg beaten Pies 38

Strawberry Pie From: Macie Mullis Time: 35 mins Oven: 425 Chop strawberries and put in a large bowl. Sprinkle cornstarch on the berries along with the salt and stir. Add vanilla, lemon juice and sugar. Mix until berries are evenly coated. Remove dough ball from fridge and cut in half. Roll 1/2 into a circle, large enough to lay in the pie pan, then spoon in the strawberry mixture. Roll out the other 1/2 of dough and cut into strips, lay them across the top of the pie. Brush with egg white, sprinkle with sugar. Bake at 425 for 35 minutes. Pastry: Whisk together flour, sugar, baking powder and salt. Set aside. In a bowl combine water and cider vinegar. Set aside. Toss the butter in flour mixture, then cut the butter into the flour. Pour in 1/2 the ice water mixture and stir, the dough will start to come together, Roll the dough in a ball and put in the fridge until you are ready to use it. Filling 3/4 cup white sugar 3 TBS Cornstarch 1/4 tsp salt 1 tsp lemon juice 1 tsp vanilla extract 4 cups strawberries, chopped - Pastry 2 1/2 cups flour 1 tsp baking powder 2 sticks cold butter cut into 1 cubes 1 tsp salt 1/2 cup ice water 1 TBS cider vinegar 1 egg white for brushing top crust Notes Can be stored in the refrigerator for 3 days. Pies 39

Strawberry Pie From: Tina Hays Time: 45 mins Oven: 400 In a large bowl, sprinkle strawberries with lemon juice. Combine sugar, cinnamon and cornstarch. Add to strawberries; toss gently to coat. Spoon into pie shell. Cover with top crust. Trim, seal and flute edges. Bake at 400 for 45 minutes or until filling is bubbly and crust is golden brown. Buttermilk Pastry: Mix flour and salt in medium bowl. Cut in shortening and butter, using a pastry blender, until particles are the size of peas. Mix in oil and buttermilk with fork until flour is moistened. Divide in half; shape Filling 1 1/4 cup sugar 1/3 cup Cornstarch 1/2 tsp cinnamon 1 T lemon juice 5 cups fresh or frozen strawberries - Buttermilk Pastry 2 cups flour 2/3 cup shortening 1 tsp salt 3 T butter or margarine 2 t vegetable oil 1/3 cup buttermilk Notes Makes one 9 pie and a double crust Pies 40

Strawberry Crumb Pie From: Frances Walden Oven: 400 degrees Bake Time: 45 ins. Combine berries with sugar and cornstarch; set aside. Combine flour and salt and cut in shortening until mixture resembles coarse meal. Reserve 2/3 cup. Sprinkle water over remaining flour mixture and mix until a ball can be formed. Roll out on a floured surface to a circle 1 1/2 times larger than a pie plate. Fit in plate. Trim to 1/2 inch beyond rim. Tuck this under and flute edge. Fill with strawberries. 1/2 cup shortening 2-3 TBS cold water 3 pts fresh strawberries halved 3/4 cup sugar 1/4 cup cornstarch 1/2 tsp salt 1/4 cup brown sugar 1 1/3 cup flour 1/2 tsp cinnamon Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle over berries. Bake in a preheated 400 oven for 45 minutes or until crust is browned. Serve warm or room temperature.. Pies 41

Strawberry Crisp Pie From: Janet Freeman Crust:: Mix dry ingredients and cut in 1/2 cup shortening, to resemble course crumbs. Lightly mix in 3-5 TBS ice water with a fork. Just enough to get dry mixture wet enough to form a ball with the dough. Divide dough, roll out on lightly floured surface to fit pie pan. Strawberry Filling: Blend sugar, cornstarch or flour and salt. Sprinkle 2 TBS of mixture in bottom of pastry lined pie pan. Turn remainder over berries, mix gently, turn into prepared pastry. Place about 1 cup miniature marshmallows on top of berries. Make a mixture of 1 cup brown sugar, 1 cup flour, and 1 cup of strawberry oatmeal. Combine and cut in 1/2 cup butter or margarine. Cover top of berries and marshmallows with topping. Preheat oven to 425; place pie on bottom rack for 15 mins. Reduce temp to 350 and continue to bake for 30 mins. Remove from oven to cooling rack. Cool completely. Crust 1 1/2 cups flour 1/2 tsp salt 2 pkgs. Strawberry oatmeal 1/2 cup shortening 3-5 TBS ice water Strawberry Filling 1 quart cut strawberries 1 cup sugar 2 1/2 TBS cornstarch or 4 TBS flour Dash of salt 1 cup miniature marshmallows 1 cup brown sugar 1 cup flour 1 cup strawberry oatmeal 1/2 cup butter or margarine. Pies 42

Rustic Strawberry Peach Pie From: Courtney Mullis Oven: 375 degrees Bake Time: 40 mins. Dough: In a bowl combine flour, sugar and salt. Cut butter into small pieces and work into flour mixture with hands. Add ice water and mix with fork just to combine. With hands press into a ball and chill while making the filling. Filling: Peel peaches, toss with lemon juice and cornstarch. Slice strawberries and set aside. Combine peaches, strawberries, sugar and cinnamon just before filling the pie. Roll out dough to a 12 circle. Sprinkle with cornmeal leaving a 2 1/2 edge. Put filling on cornmeal and brush edge of dough with egg wash as you fold it up onto filling. Brush outside of dough with egg wash and sprinkle with sugar. Dot top of filling with butter and bake at 375 for 40 mins. Dough 1 1/3 cup flour 3 TBS ice water 1 TBS sugar 1/2 cup cold butter Pinch of salt Egg wash 1 TBS sugar (for sprinkle on crust) - Filling 1 1/2 cup strawberries 4 small peaches 1 TBS lemon juice 2 TBS cornstarch 1/2 tsp cinnamon 1/2 cup sugar 2 TBS cornmeal 1 TBS butter Pies 43

Rhubarb and Strawberry Pie From: Jan Branam Time: 35 to 40 mins Oven: 400 Preheat oven to 400 degrees. In large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.. Bake at 400 for 35 to 40 minutes or until bubbly and brown. Cool on rack. Flaky Pastry III: Put shortening in medium bowl. Add boiling water, milk; with 4-tined fork, break up shortening. Tilt bowl, then with fork, beat in rapid cross-thebowl strokes until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted. Sift flour and salt onto shortening. With vigorous, roundthe-bowl strokes, stir quickly, forming dough that clings together and cleans bowl. Pick up dough and work into smooth flat round. Then divide in half; form into two balls. Filling 1 cup sugar 1/2 cup all purpose flour 1 pound rhubarb, chopped 2 pints strawberries, sliced 2 T butter 1 egg yolk 2 T white sugar - Flaky Pastry III 2 cups sifted all purpose flour 3/4 cup shortening 1 tsp salt 1/4 cup boiling water 1 T milk Notes Makes one 8 or a 9 pie. Pies 44

Strawberry Rhubarb Pie From: Mary Spencer Highlanders Time: 35 mins Oven: 400-425 Blend fruit, sugar, flour and tapioca in large bowl until all fruit is coated. Place mixture in pastry-lined pie pan. Top with another sheet of pastry. Bake in a 425 degree oven for 15 minutes then lower the heat to 400 degrees and continue to bake 20 to 25 minutes. Pastry: Mix together flour and salt. Cut in shortening. Add egg, vinegar and water, mix well. Makes 3 crusts.. Filling 1 cup white sugar 2 TBS Tapioca 2 TBS flour 2 cups rhubarb 3 cups strawberries - Pastry 3 cups flour 1 cup plus 1 TBS shortening 1 tsp salt 1/3 cup cold water 1 TBS vinegar 1 egg beaten Pies 45

Strawberry-Rhubarb Pie From: Diana Di Dingman Highlanders Time: 30 mins Oven: 425 Combine rhubarb, 1/2 cup sugar and 1/4 cup water in a large saucepan. Cook over low heat, stirring occasionally, just until rhubarb is tender. Combine 1 T water, cornstarch and remaining 1/2 cup sugar and orange peel in 1 cup measure. Stir into hot rhubarb; continue cooking, stir constantly, until mixture thickens & bubbles. Remove from heat and stir in strawberries. Pour into prepared 9 pie crust. Dot with butter. Cover with top crust. Bake at 425 for 30 minutes or until crust is brown and juice begins to bubble. Pastry: In a large bowl, mix flour and salt. Using a pastry blender, two knives and fingertips, cut in shortening until well blended. In a 9-cup liquid measure, combine egg, water and vinegar. Add all at once to flour mixture, blending with a spoon or fork until flour is moistened. Divide evenly in 3 pieces. Pat one piece on a lightly floured surface or between 2 pieces of wax paper. Lightly floured rolling pin, roll dough to 10-ince wide circle. Carefully transfer to a 8-ince pie plate. Repeat with remaining dough or wrap in plastic wrap and refrigerate up to 2 wks or freeze. Filling 1 cup sugar 1 1/2 T Cornstarch 1/4 cup + 1 T water 1/4 tsp orange peel 2 cups rhubarb (1 pieces) 2 cups strawberries 2 T margarine - Pastry 3 cups flour 1 1/4 cup shortening 1 tsp salt 1 egg beaten 5 T cold water 1 T vinegar Notes Makes pastry for one 8 pie and a double crust, and one 8 pie shell. Pies 46

Bake-It Recipes Strawberry Cakes Strawberry Cake Strawberries & Cream Sheet Cake Strawberry Layer Cake Grandma s Jam Cake Strawberry Ombre Cake White Strawl-O-Cake Strawberry Basil Cupcakes Strawberry Cupcakes Honey Balsamic Strawberry Cupcakes

Strawberry Cake From: Mary Ann Patterson High Hopes Time: 45-50 mins Oven: Preheat to 350 Grease bottom of 9x13 pan. Pour marshmallows in pan. Mix strawberries and jello and set aside. Cream shortening and sugar. Add eggs, flour and other ingredients. Pour over marshmallows. Pour strawberries over top. Bake at 350. 45-50 mins. Serve w/whipped cream. This recipe was converted by Recipe Manager with Serving Sizer, available on the AppStore. 1 1/2 cups white sugar 1/2 cup shortening 3 eggs 2 cups frozen strawberries 1 lg strawberry jello 1 cup mini marshmallows 2 1/4 cups flour 1 tsp vanilla extract 3 tsp baking powder 1/2 tsp salt 1 cup milk Cakes 48

Strawberry Cake From: Maivereen Bowlen Time: 35 mins Oven: Preheat to 350 Grease a 9x13 pan and set aside. In a large bowl, combine the brown sugar, shortening, and egg. Beat until light and fluffy. In a separate bowl, blend the flour, baking soda and salt. Add to shortening mixture alternately with the buttermilk. Fold in the berries. Spoon into prepared pan and bake until toothpick inserted in center comes out clean. About 35 minutes. Let the cake cool completely and store in a sealed container. This cake will stay fresh 3 to 4 days. Top slices with whipped cream or drizzle an icing glaze over top. (optional). 1 1/4 cups packed brown sugar 1/2 cup shortening 1 large egg 1 1/2 cup chopped strawberries 2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 cup buttermilk Cakes 49

Strawberry Cake From: Mary Spencer Highlanders Time: 30-40 mins Oven: Preheat to 350 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition Add vanilla. Sift together flour, gelatin, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk. Beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries. Spread mixture in a 9x13 prepared pan. Bake for 30 to 40 mins or until a wooden pick inserted in center comes out clean. 2 cups sugar 1 cup butter, softened 2 large eggs 1 tsp vanilla extract 3/4 cup fresh strawberries 2 T strawberry-flavored gelatin 2 1/2 cups cake flour 1/2 tsp baking soda 1/4 tsp salt 1 cup buttermilk - Frosting 3/4 cup butter 5 cups powdered sugar 3/4 cup chopped fresh strawberries Cakes 50

Strawberry Cake From: Shari Montgomery Time: 33-38 mins Oven: Preheat to 350 Medium bowl sift together flour, baking powder and salt. Large bowl beat butter and sugar with electric mixer until light and fluffy. Add vanilla; beat well. Add flour until well blended after each addition. In a separate bowl, beat egg whites until stiff but not dry; gently fold into batter. *Add strawberries (chopped in food processor). Pour into prepared pan(s). Buttercream Icing: Large bowl, beat shortening & butter with mixer until creamy. Add vanilla and gradually add sugar one cup at a time, beating well at medium speed. Icing will appear dry, add milk and mix well on medium until light and fluffy. Apply to cake. 3 cups sifted cake flour 1 T baking powder 1/2 tsp salt 3/4 cup (1 1/2 sticks) butter, softened 1 3/4 cup granulated sugar 1 tsp imitation clear vanilla extract 1 cup milk 6 egg whites *1 pound strawberries - Buttercream Icing 1/2 cup shortening 1 stick butter 3 3/4 cups confectioner sugar 1 tsp Imitation clear vanilla extract 3 T milk Cakes 51

Strawberry Cake From: Courtney Mullis 9-Patches Time: 40 mins Oven: Preheat 350 Combine strawberry puree, butter and sugar, slowly add in eggs, vanilla, and food coloring. Mix dry ingredients together, and add to sugar mixture. Slowly add buttermilk and stir gently. Pour batter into greased and floured cake pans and bake at 350 for 40 mins. Cool on rack. Frosting: Cream butter, ground dry strawberries, vanilla and salt together. Gradually add powdered sugar and alternately with juice and water (or milk). Beat until blended and smooth. 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/2 cup butter 1 1/2 cups sugar 2 eggs 2 tsp vanilla 1/2 tsp salt 1/2 cup buttermilk 1 cup strawberry puree 3 drops red food coloring - Buttercream Frosting 1/2 cup butter 1 1/2 T grd dry strawberries 1 tsp vanilla 16 oz powdered sugar 1/8 tsp salt 2 T lemon juice 2 T milk or water Cakes 52

Strawberry Cake From: Cindy Chambers Time: 25-30 mins Oven: Preheat 350 Sift together, flour, salt and baking powder. In a separate bowl combine butter, sugar, eggs and vanilla. Beat for a total of 3 minutes, scrapping the sides of bowl. Then add flour to creamed mixture, alternating with strawberries. Beat for 2 minutes. Pour batter into cake pan. Bake in oven for 25-30 mins or until cake test done. Turn out onto wire cooling rack to cool. When cool, top with strawberry glaze. Glaze: Mix together all ingredients. Use enough strawberries to thin mixture. 2 1/4 cups sifted cake flour 2 1/2 tsp baking powder 1/2 cup butter 1 1/2 cups sugar 2 large eggs 1 tsp vanilla 1/4 tsp salt 3/4 cup fresh crushed strawberries unsweetened - Strawberry Glaze 2 T butter melted 1/2 3/4 cup crushed strawberries 1/2 tsp vanilla 1 cup powdered sugar Cakes 53

Strawberry Cake From: Kathy Spicer Highlanders Time: 30 mins Oven: Preheat 350 Sift together, flour, baking powder and salt. In separate bowl cream oil, sugar and eggs. Combine flour mixture to creamed mixture. Alternating with remaining ingredients. Beat all ingredients at medium speed. Bake at 350 degrees for 30 mins. Or until cake tests done. Topping: Sprinkle with powdered sugar and fresh diced strawberries. 2 1/4 cups flour 3 tsp baking powder 1 cup oil 1 1/2 cups sugar 4 eggs 1 tsp salt 1 cup frozen strawberries {mashed 1 box {small} strawberry jello 1/2 cup milk 1 cup coconut 1 cup chopped nuts - Topping strawberries powdered sugar Cakes 54

Strawberries & Cream Sheet Cake From: Linda Helms Time: 30-40 mins Oven: Preheat to 350 Beat butter at medium speed mixer until creamy. Gradually add sugar beat 4 to 5 min. until fluffy. Add eggs one at a time. Beat until well bended after each egg. Stir together flour and next three ingredients. Add flour mixture to butter mixture alternately with buttermilk. Beginning and ending with flour mixture. Beat at low speed until blended. Stir in strawberries. Grease with shortening and flour a 13 x 9 pan, line with parchment paper with 2 to 3 to extend over long sides. Lightly grease paper with cooking spray. Spread batter into pan. Bake at 350 for 30 to 40 mins. Or until done check with toothpick. Cool in pan 30 mins. Lift from pan invert on wire rack, remove parchment paper. Cool completely for one hour, spread with frosting. Substitute Topping: Mix well, Spread on Cake Strawberry Frosting: Beat cream cheese and 1/3 cup sugar with electric mixer until smooth; add strawberries and food coloring. Beat well. Beat cream at med. speed to med-high; add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture. Use immediately. Makes 5 cups. Since can t use, I used just powdered sugar & strawberries and water. 2 cups white sugar 1 cup butter, softened 2 large eggs 2/3 cup chopped fresh strawberries 2 T strawberry, Gelatin 2 1/2 cups cake flour 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp salt 1 cup buttermilk Shortening Parchment paper Vegetable cook spray Substitute Topping 1 cup powdered sugar 1/4 cup chopped strawberries 2 T water - Strawberry Frosting 1 8oz pkg cream cheese, softened 2/3 cup sugar, divided 2/3 cup chopped strawberries 1 drop pink food coloring 1 1/2 cup heavy cream Cakes 55

Strawberry Layer Cake From: Janet Freeman Walk-A-Lot Time: 25-30 mins Oven: Preheat to 325 Prepare 3 9 round cake pans. Line bottoms w/ waxed paper, grease &flour, or use pan grease to coat sides. Sift and measure flour. Sift together dry ingredients together, set aside. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mix well after each Add strawberry extract. Mix well. Add milk to strawberry mixture. Alternately add dry ingredients and milk mixture to creamed mixture. Begin and end with dry ingredients; mix well after each addition. Pour evenly into prepared pans. Place evenly in preheated oven. Bake25-30 mins. or when toothpick comes out clean. Remove from oven, cool 5-10 min in pan. Turn on cooling racks lined with plastic wrap. Wrap cakes, do not ruin shape of cakes. Let cool completely. Remove waxed paper from cakes before wrapping in plastic. Icing: Combine water, shortening, salt and flavoring in large mixer bowl. Slowly add powdered sugar with mix on low speed. When sugar is mixed in, turn mixer on high, beat for 10 mins. If icing is too soft, add a more powdered sugar. If to stiff add a little water. Place one layer of cake on cake board, spread with icing, add next layer, spread with icing, add final layer, spread icing on top and sides. Smooth icing and decorate. I placed wrapped strawberry candies and strawberry wafer pieces around the bottom and crushed some wafer cookie pieces to sprinkle on top for home or serving immediately. Place some strawberry halves or whole berries around cake. 2 1/2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 1 cup butter, softened 1 1/4 cup sugar 3/4 tsp strawberry extract 3/4 cup milk 4 large eggs 1 cup strawberries (cut into small pieces, add strawberry ice cream topping to to equal 1 1/4 cup - Icing 1 1/2 cup shortening 2 pounds powdered sugar 1/2 cup water 1/2 tsp salt 1 tsp strawberry extract Cakes 56