To show support of Paula I thought today I would post a recipe from the new July magazine that just arrived the other day. I have not make it but intend to do so after I finish baking what I have committed to for some people. So, Paula, this one’s for you! Thank you for being a lady, through this very difficult season.
1 cup butter, softened (always best to use unsalted)
1 3/4 cup sugar
1 teas strawberry extract
5 large eggs
3 cups flour
1 package (3 oz) package of strawberry gelatin
2 teas baking powder
1/4 teas salt
3/4 cup pureed thawed frozen sweetened strawberries
3/4 cup milk
Strawberry Cream Cheese Frosting
Preheat oven to 350. Spray a 13×9 baking pan with Pam baking spray with flour.
In large bowl, beat butter, sugar, and extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, gelatin, baking powder and salt. In a small bowl, (whew, I am exhausted from bending over to get all these bowls out from the cabinet.), combine strawberry puree and milk. Gradually add flour mixture to butter mixture, alternately with strawberry mixture, beginning and ending with flour mixture and beating just until combined after each addition. Pour batter into prepared pan. Bake for 25-35 min, depending on your oven. When wooden pick comes out clean, it is done. Let cake cool and then spread strawberry frosting on top. Store covered in fridge up to 3 days.
1/2 cup unsalted butter, softened
1 (8 oz) softened cream cheese
1/4 cup pureed thawed frozen sweetened strawberries
4 cups powdered sugar
In large bowl, beat butter and cream cheese until fluffy. Add rest of ingredients and then powdered sugar at the last. Beat until powdered sugar is smooth and no lumps remain.