I have to say that it’s good to be in charge. Sure, I’m awfully busy—waking up at the crack of dawn and cooking until the sun sets. But as the boss I get to do anything I want, including making executive decisions. And when faced with the question recently of either pie or cake, I chose cake—strawberry cake to be exact.
Last week, the first local strawberries appeared at the farmer’s market and I went nuts. We have one farmer who sells strawberries that are jewels—each one loaded with juice with a deep red coloring that goes all the way to the core. These berries aren’t sprayed and don’t need any adornment; I can eat my way through a pint in about 10 minutes.
My preference for fresh in-season fruit is to eat it simply—with perhaps a light sprinkle of sugar to bring out some of the juice and flavor. And I find myself making a lot of strawberry shortcake this time of year as it’s a wonderful way to showcase my favorite spring berry. But sometimes you want to change things up a bit, which is how I found myself wondering how to make that Southern classic—strawberry cake.
When researching strawberry cake recipes, however, I noticed that most of them were made with boxed cake mix along with strawberry gelatin. I didn’t want to make my cake that way so I called my grandma to see how she made hers. Yep, she confirmed that her recipe was the same as well.
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