The strawberries are officially ready to pick.
Last year, my wonderful parents went and picked STRAWBERRIES, because
1. I LOVE THEM
2. My mom had to make an entire YEARS amount of Strawberry Jam
that of which we are really stingy with.
Yesterday, I heard through one of my mom’s friends [Karin; via Facebook]
that the farm was open and ready for people to come and pick their Strawberries,
which REALLY excited my family!
Then, later on, she posted all of the delishiousness that she and her precious kiddies had been conjuring up from all of the fresh strawberries that they had picked.
THEN, she posted a really yummy sounding recipe that I thought I would definitely need to pass along to you, my lovely readers!
1 Pack [8 ounce] of Cream Cheese [room temp]
4 Tablespoons Margarine [room temp]
3 Cups Confectioners Sugar
Preheat your oven to 350 degrees and
Grease and flour 2 round cake pans [8 in], then set them to the side for a little while
[you can also just spray the pans with baking spray]
Put the strawberries in a plastic ziplock bag, and gently squish the strawberries by rolling of the bag with a rolling pin [or a large can].
In a large mixing bowl, combine the cake mix, milk, eggs, gelatin, and oil and beat with an electric mixer until smooth and creamy.
Now, add in the squished strawberries and juice, then beat again with mixer. After all of it is combined, pour the batter into the two baking pans and bake for 25 or 30 minutes.
To test and see if the cakes are completely cooked use the good ole toothpick test!
Let the cakes cool COMPLETELY.
and in the mean time….
Make the ICING
Combine the Cream Cheese, Butter, and Confectioners sugar and mix with the electric mixer until smooth and creamy!!
Now after the cakes have cooled completely Ice the cake, and If you want to decorate the cake with fresh strawberries.
Thanks Karin for Sharing.
When me and the fam go pick some, I’m going to be sure and make this!