Posted on

Lemonade Frosting

  • 12 ounces Cream Cheese, softened
  • 1/2 package (.23 oz size) of Kool-Aid Lemonade OR about 2 teaspoons of lemon juice
  • yellow food coloring gel, a couple of drops, to get to your desired yellow color
  • 1- 13 ounce and 1- 3 ounce jar Marshmallow Fluff
  • 12 ounces Cool Whip Whipped topping

Bake cake in two 9″ layer pans according to package instructions. (Strawberry cake is delicious with this frosting and I don’t like strawberry cake even though Sydney chooses it for her birthday cake every year. When we did this frosting I actually ate the cake and ate the leftovers too.)

Cool on wire racks.

In your mixer, cream with a paddle attachment, cream cheese, kool-aid (or lemon juice) and food coloring.

Stir in Marshmallow Fluff until creamy, making sure to scrape the sides of the mixer bowl.

Fold in Cool Whip, place in the refrigerator until ready to frost.

Slice cake layers in half once. You will now have four layers. (We didn’t split the layers)

Spread frosting in between each layer of the cake, stacking the layers. 

Do a “crumb coat” over the top and sides of the cake. Place cake and remaining frosting in the refrigerator for about an hour.

Frost with remaining frosting and garnish with sliced strawberries.

NOTES

**Notes from internet post: I had made this with the Kool Aid for the first go-around. I threw away the remaining Kool Aid, and only had one package. When I made the send (half) batch, I used lemon juice, and it tasted perfectly fine. Next time I will probably just go that way to begin with. Then there is no waste.

Posted on

Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.

Posted on

Strawberry Shortcake Lush

  • 1 pouch (17.5 oz) Betty Crocker sugar cookie mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/3 cup butter, melted
  • 1 container (7.5 oz) strawberry cream cheese spread, softened
  • 1 cup powdered sugar
  • 1/2 cup strawberry jam
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) vanilla flavor instant pudding
  • 3 cups cold milk
  • 1 cup chopped fresh strawberries
  1. Heat oven to 375. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
  2. In food processor, process 1/2 of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In large bowl, beat cream cheese spread, powdered sugar, and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  5. When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Posted on

Strawberry Bread

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 2 cups fresh, sliced strawberries

Mix the flour, sugar, baking soda, cinnamon and salt in a large bow. Add the eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.

Posted on

Strawberry Shortcake

Sift:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 6 Tablespoons sugar
  • 3/4 teaspoon salt

Cut in: 1/2 cup shortening

Add:

  • 1 slightly beaten egg
  • 1/2 cup milk

Mix and drop on greased baking sheet. Bake 425 for 12-15 minutes.

Cut in half and put strawberries. Add top and top with whipped cream or ice cream.