Strawberry Shortcake

No real recipe, but we made a few loaves of Strawberry Pecan Bread, and I thought we should use it for the base of Strawberry Shortcake like I had mentioned. AMAZING!!! By far the best strawberry shortcake I've ever had! Seriously, please make this soon. And invite me over for some.

Strawberry Shortcake

Strawberry Pecan Bread

I know the last few posts have all been desserts, but I'm not even going to apologize. First, these recipes have been so good, it's a crime not to share them; and second, if you can't find a good meal in all the posts so far, I don't think there's much more I can do. :) We had some strawberries that were barely hanging on, and I was afraid I'd have to throw them out, until I remembered seeing this recipe a few days ago. I can't say enough good things about this bread. Absolutely wonderful! Moist, just the right amount of sweetness, and perfect for a snack anytime. This is one you have to try!

Update: I found this recipe on another blog (http://www.thecountrycook.net), and she suggested using this a base for strawberry shortcake, with strawberries and whip cream. I think I'm going to have to try that!

Printable Recipe

 Strawberry Pecan Bread

by Southern Plate 

Prep Time: 10 mins.   Bake Time: 45 mins.

1 cup fresh strawberries, washed and sliced
1 cup white sugar, plus two tablespoons
1-1/2 cups self rising flour
2-1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup vegetable oil
2 eggs, beaten
1-1/2 tsp. ground cinnamon
1 cup chopped pecans

Place strawberries in a small bowl and pour two tablespoons of sugar over them. Stir and set aside.

In mixing bowl, place flour, baking powder, salt, remaining sugar, oil, eggs, and cinnamon. Mix until well combined.

Add pecans and strawberries and mix again until well combined.

Pour into greased and floured loaf pan.

Bake at 350 for 45-50 minutes, or until toothpick inserted in center comes out clean.

Allow to cool in pan ten minutes before turning out of pan to cool completely.

Strawberry Cream Puff Cake

I know my posting has been a little sporadic recently. We finally, finally got rid of our snow, and we've had lots of sunny (but still cold) days, so we've been spending some much needed time outdoors. And that's pushed everything else back. But I can't apologize. We've had too much fun to be bothered with silly things like cooking and cleaning. I hope this recipe makes up for lost time though!

After making several other recipes, I was left with 1 cup of whipping cream (not quite enough to do Chicken Alfredo like I'd planned), so I went searching for something to use it up. And then I saw the strawberries I'd gotten on sale a few days ago and remembered this Strawberry Cream Puff Cake that we'd made a few months ago. Jackpot! We absolutely love this one. It looks amazing and sophisticated, but it's pretty low on the difficulty scale. I think the only problem I had was that I didn't have a springform pan (it's been on my wish list forever, but I'm still waiting). No matter. I used a pie dish. All in all, it was a fabulous spring/summer dessert.

Printable Recipe

Strawberry Cream Puff Cake 
from Mel's Kitchen Cafe

2 cups fresh strawberries (or 16 oz. bag frozen strawberries, thawed)
1 tsp. sugar

Cream Puff Base:

5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:

4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar


Hull and slice strawberries.

Mix with 1 tsp. sugar.

Store in fridge while you are preparing the cake.

(If you are using frozen strawberries, mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely.)

Preheat the oven to 375 degrees.

Lightly grease the bottom and sides of a 9-inch springform pan (or a 9-inch pie plate or circle cake pan). 

Bring the butter, water and sugar to a boil in a medium saucepan.

Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan.

Remove the pan from the heat and stir the mixture until smooth.

Let cool for 5 minutes.

Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat (but it will take a bit of stirring until it comes together).

Using a spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan.

Bake for 25 minutes. (Our oven is a little too hot, so I start checking at 20 minutes to make sure the bottom hasn't puffed up too much.)

Remove from the oven and prick pastry with a toothpick 10-12 times.

Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).

Cool completely.

Beat the cream cheese until smooth.

Gradually add the powdered sugar and beat with the cream cheese until mixture is smooth and light.

Add the remaining ingredients and beat until stiff peaks form.

Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries.

Makes 6-8 servings.

Classic Southern Triple-Decker Strawberry Cake

I made this cake for a dinner with friends, and all week long I've been wishing for more. So, so good! It was great the first time around, and even better after it was refrigerated--the strawberry taste really came out then. I actually combined a couple recipes to put the cake together. The original one called for a buttercream icing, but I thought cream cheese would be even better. I must not have been the only one, because the icing recipe I based mine on was attached to a VERY similar cake recipe. The name makes it sound complicated, but other than chopping the strawberries, you can throw this one together pretty quickly. (Don't forget to factor in the cooling time when planning.) Run to the store and get the ingredients because you don't want to miss this one!

Printable Recipe

Classic Southern Triple-Decker Strawberry Cake

from Southern Living

 Cake

1 (18.25-ounce) package white cake mix

1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup all-purpose flour

Strawberry Cream Cheese Frosting 
adapted from Food.com

1 (8 ounce) package cream cheese, at room temperature 
8 tablespoons butter, at room temperature 
3 ½ - 4 cups confectioners' sugar
1 cup finely chopped fresh strawberries


Preheat oven to 350 degrees F.

Beat cake mix, strawberry gelatin, eggs, sugar, 1/2 cup strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute.

Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed.

Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger.

Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)


While the cake is cooling, prepare the icing.

Combine the cream cheese and butter in an electric mixer on low speed for about 30 seconds.

Stop the machine and add the sugar and strawberries. Blend the frosting on low until the sugar has been incorporated.

Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.

Store in the refrigerator until cake is ready.


To assemble, spread the icing on the top of the bottom cake layer.

Add another cake layer and repeat.

Add last layer and frost the top.

Continue frosting the sides.

Garnish with whole and halved strawberries.

Serve immediately, or store covered in the refrigerator for up to 1 week.

Makes 12 servings.