I hope you’re enjoying the first few hours of your holiday weekend. I know I am. Again, I wanted to thank you all for voting on my Dallas Duo Facebook Page for the 4th of July Dessert I should bring to the lakehouse this weekend. I received some great feedback, and an overwhelming majority vote for making a strawberry cake! Yum!
Well, my plans have changed… Dr. Hussey, a long-time friend of my husband, Matt, bought us two gourmet pies from a wonderful little bakery in Plano, Texas (I don’t know the name, but when I do, I will let you know.) Dr. Hussey knows Matt loves apple pie, so every so often he will buy us one or two (it always seems like two) pies from his favorite bakery. Today we received not only apple, but a pecan pie as well!
Apple Pie from Dr. Hussey…
With that said, I am going to give you the recipe for the Strawberry Cake that you voted on, and I planned on making. When I recover from my “sugar-high” I’m about to get this weekend, Strawberry Cake will be the next dessert I will blog for you.
1 white cake mix
2 small boxes strawberry Jell-O
2/3 cup salad oil (Crisco)
1 cup frozen strawberries, thawed (reserve the juice)
1/2 box powdered sugar
1/2 stick butter
1/4 cup strawberry juice
1. For the cake: Preheat oven to 350 degrees F. Grease and flour one tube pan or two loaf pans.
2. Mix all of the cake ingredients together in an electric mixer.
3. Pour batter into prepared pans and bake for 35 to 40 minutes, or until firm. Do not underbake.
4. For the icing: Beat the icing ingredients together until smooth. Spread over hot cake.
In the meantime, if you want a “low-fat” Strawberry Layer Cake, try this one (which I made a few months ago) from Cooking Light.
Enjoy your weekend and be sure to watch the fireworks…my favorite part!