Strawberry Cake
This cake is best right from the oven topped with vanilla ice-cream and whipped cream. Cake is also great drizzled with chocolate, or chocolate shavings.
A great July the 4th cake!
Ingredients:
2 cups fresh or frozen strawberries (I use fresh when is season)
1 package strawberry gelatin (3 ounce)
1 cup miniature marshmallows
2 and 1/4 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (softened)
1 and 1/2 cups sugar
3 eggs (room temp)
1 cup milk
1 teaspoon vanilla (real, not artificial)
1/2 teaspoon strawberry extract
Instructions:
Slice strawberries and combine with gelatin (set aside).
Sift flour, baking powder and salt together (set aside).
Cream butter with sugar until light and fluffy.
Add eggs one at a time and mix well.
Blend in dry ingredients and milk alternately, then add in vanilla
Sprinkle marshmallows over the bottom of a 9 x 13 inch buttered baking pan.
Pour batter over marshmallows and smooth out to edges.
Spoon strawberry n’ gel mixture evenly over batter.
Bake for 45-50 minutes at 350.
Serve warm or with whipped cream or ice cream.
Cake is also great cold or at room temperature.
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