So I had all those strawberries in the fridge. They were really good strawberries so I ate a lot of them straight. I mean a LOT. But I still had probably a couple quarts left. I guess I really didn't realize how many strawberries a gallon of them was when I bought them.
So I needed to figure out what to do with them. Think Forrest Gump, find and replace shrimp with strawberries. "You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich."
This was one of the things I decided to make with some of them. I had hoped this recipe would use up more than it did. A cup of chopped strawberries is no where near as much as I had hoped. I still had several quarts worth left at the end of it.
This recipe is good and easy. Try it. Well if you live in the Northeast US or where ever else strawberries are in season right now try it now. Anywhere else, wait until they are in season. It really highlights the flavor of the strawberries so make sure to get local ones.
Strawberry Cake with Strawberry Cream Cheese Frosting
Based on this recipe from Amanda of Is This Thing On? Everyone say thanks Amanda.
1 box yellow cake mix
1 pack strawberry gelatin
3/4 cup peanut oil (I ran out of vegetable oil so it was this or olive oil, I think I made the right choice)
3/4 cup milk
1 cup strawberries, very finely chopped (I didn't actually measure, just kept chopping until it looked about right
Preheat oven to 350. Line a 9x13 pan with foil and spray with cooking spray. Stir together everything until relatively smooth. Pour into baking pan and bake per box instructions.
4 tbsp butter, room temperature
1 pack cream cheese, room temperature
1/2 cup strawberries, mashed
powdered sugar, to taste
Beat together until uniform and nice and fluffy. Spread over completely cooled cake.