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You are listening to
"If I Knew You Were Coming, I'da Baked a Cake"
The midi was made for me by Frank Schober.  Please visit his web site by clicking on the notes. You really need to read
this fine man's story!!!

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Thanks, Frank!

Recipes Included Here
Fresh Strawberry Buttermilk Shortcake
Betty's Strawberry Cake
Brenda's Fantastic Strawberry Cake
Winter White Strawberry Jam Cake
Deluxe Strawberry Cake
Very Strawberry Pie
Strawberry Shortcake
Strawberry Syrup
Strawberry Butter
Strawberry Cream Pie
Fresh Strawberry Pie
Fresh Strawberry Bread
Strawberry Dream Pie
Strawberry-Spinach Salad
Strawberry Rhubarb Soup
Strawberry Pizza


Fresh Strawberry Buttermilk Shortcake

Yield: 6 servings

2 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup buttermilk
1 teaspoon grated lemon peel
2 eggs, divided
2 pint baskets fresh California strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened

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In large bowl combine flour, sugar, baking powder,
baking soda and salt.
Cut in butter until mixture resembles coarse meal.
In small bowl blend buttermilk, lemon peel,
1 whole egg and 1 egg yolk.
Stir into flour mixture to make a soft dough.
Divide dough into 6 equal portions. On floured board pat each
into a 3-inch circle.
Place on greased baking sheet.
Brush generously with remaining egg whites, beaten.
Sprinkle generously with additional sugar.
Bake in 450-degree oven 10 to 12 minutes until golden.
Remove from pan; cool on rack.
Sweeten strawberries, to taste.
Slice each shortcake in half horizontally with a sharp knife.
Fill and garnish with strawberries and whipped cream.


Betty's Strawberry Cake

1 boxed cake mix with the pudding in it.
1 cup of fresh strawberries chopped in my food processor in place of 1 egg.
Make a simple syrup with sugar and water, almost caramel
When it reaches that stage; hard boil, take it off stove and slowly stir in the another 1/2 cup of chopped strawberries.
Use this as a glaze between the two layers of a 9 inch round cake.
Frost with ready made frostings and slice strawberries to decorate the top.

Thanks Betty!

Brenda's Fantastic Strawberry Cake

Pillsbury Plus Yellow Cake Mix
2cups granulated sugar
8 oz. sour cream  
1qt. fresh stawberries, sliced
8 oz. Cool Whip

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Bake cake according to package directions.   Cool completely.  Slice to make 4 layers.  Mix sugar and sour cream.   FOLD in Cool Whip. DO NOT BEAT! When well blended fold in strawberries.  Place between layers and refrigerate.  Better served the next day.

Thanks to Brenda Palmer, Rienzi for this recipe.  It is the greatest...so easy!


Prepare 1 pkg. Pillsbury moist supreme white cake mix
according to package directions with the addition
of 2 tsp of almond extract.  Bake in 2 (8 in) round greased
and floured cake pans.
In small bowl, beat 1/3 c. whipping cream
until soft peaks form.
Add 1 can Pillsbury creamy supreme vanilla frosting
and 1 tsp. almond extract.  Beat until light and fluffy.

  Place one baked cake
layer top side down on a plate. Spread 3/4 c. of frosting over top.
  Place second layer top side up on first
Spread remaining frosting over sides of cake
bringing frosting just over the top edge. 
Top with 1 /3 - 1/2 c. seedless strawberry preserves.
Garnish with fresh strawberries.
  Store in refrigerator.


Deluxe Strawberry Cake

1 box cake mix...yellow or white
1 pkg strawberry jello ( 3 oz)
2/3 C oil
1/4 C water
4 eggs
pkg frozen strawberries- 16 oz pkg ( thawed and drained)
C coconut
C chopped pecans
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Mix cake mix and jello Add oil, water, and eggs.  Beat well.
Add strawberries, coconut and nuts.  Beat well.
Put in 3 layer pans, greased.
Bake 300 degrees 25-30 minutes until done.
Cool before icing.
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1 box confectioner's sugar
1 stick margarine
1 t. vanilla
pkg strawberries ( use remaining berries)
C coconut
C chopped pecans
Cream sugar, vanilla, and margarine.  , Add strawberries,
coconut and nuts.
Mix well.  Spread between cake layers and on top ( not sides).
Keep cake in the refrigerator...if there is any left!


1 pkg. (4 serv. size) strawberry jello
3/4 c. boiling water
1/2 c. ice cubes
1 pkg. (4 0z serving size) vanilla instant pudding
3/4 c. milk
3 1/2 c. thawed cool whip
1 baked pie shell
1 pint strawberries

Completely dissolve gelatin in boiling water.  Add ice cubes and stir
til melted.  Prepare pie filling mix with 3/4 c. milk; let stand about 2
Blend in jello.  Chill until thick.  Fold in 2 c. of whipped cream and
Pour into crust.  Freeze 1 hour or chill 3 .


Strawberry Shortbread

3/4 cup Butter, softened
2 cups Sifted unbleached white flour
1/2 cup Sifted confectioner's sugar
1/4 tsp Salt
2 tsp Baking Powder
2 Tbsp Milk
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In mixing bowl combine all ingredients and stir with spoon until a firm dough forms. Pour onto surface lightly covered with extra confectioner's sugar and roll with a rolling pin to 1 1/2 inch thickness. Place on cookie sheet and bake at 325 F for 25-30 minutes or until breads are golden.

Strawberry Syrup

Berry vine single.gif (479 bytes)The perfect homemade gift for the Strawberry Lover

   8 cup strawberries, crushed
 1/4 cup. lemon juice
  3 cup. sugar
  1 cup. corn syruo

Requires:  3 hot sterilized pint jars
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Place strawberries in a 4 to 6 quart pot and bring to
a boil over medium heat, stirring occasionally.
Pour berries into a damp jelly bag set over a bowl
covered with a double thickness of cheesecloth.
(To keep cheesecloth from slipping, fasten with clip clothespins to rim of bowl.)
Let juice drip for at least 2 hours. There will be 3 to 4 cups of juice.
Return juice to pot and combine with remaining ingredients.
Stir constantly and bring to a rolling boil over high heat. Boil 1 minute.
Pour syrup into 3 hot sterilized pint jars, leaving 1" headspace.
Wipe rim of jar with damp cloth. Attach lid.
Process in water bath for 10 minutes.
Recipe can be halved and refrigerated without processing,
when used within a few weeks.

Strawberry Butter
   1 pint strawberries, 
    or 10 oz. package frozen strawberries, thawed and drained
   1/2 pound butter, softened
  - 1 cup confectioners sugar
    (1/2 cup if using frozen berries)
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Place ingredients in food processor or blender 
and process until smooth and creamy. Chill. 
Especially good spread on a bagel or your morning toast


1 pint strawberries
1 pkg. (4 oz serv. size) vanilla instant pudding
1 c. (1/2 pt.) sour cream
1/4 c. milk
2 tsp. grated orange rind
3 1/2 c. cool whip, thawed
1 prepared graham cracker crust

Hull berries and set aside.  Combine pudding, sour cream, milk,
rind and 2 c. cool whip.  Beat with wire whisk till well blended.
Spoon half the filling into crust.  Arrange berries, stem side down
in filling and press down.  Top with remaining filling.  Freeze 1 hour or
chill 3 hours.
Garnish with cool whip and strawberries in center.

Fresh Strawberry Pie

6 cups (1.5 L) firm ripe strawberries
1-9 in.(20 to 25 cm) pastry pie crust, baked and cooled
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
2 Tbs (30 ml) cold water
1 Tbs (15 ml) fresh lemon juice
1 cup (250 ml) heavy cream

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Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or colander under cold running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup (125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours.
   Just before serving whip the cream and 1 Tbs (15 ml) sugar until it is stiff. Spread on top of the pie, making decorative swirls with the spatula and serve immediately.

Fresh Strawberry Bread

2 cups (500 ml) fresh strawberries, washed and hulled
1+3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)
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Crush enough of the strawberries to fill 1 cup (250 ml).
Pour into a small saucepan and heat over a medium flame.
Bring to a boil and cook for 1 minute, stirring constantly,
then remove from the heat and allow to cool.
Slice the remaining strawberries and chill.
In a medium bowl combine the flour, baking soda, salt, and baking powder.
In a large mixing bowl beat the sugar and butter together and
then add the eggs and water, mixing until light and fluffy.
Add the flour mixture to the butter mixture, mixing well to blend.
Stir in the crushed strawberries and walnuts.
Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan.
Bake in a preheated 350F (180C) oven for 1 hour,
or until a toothpick inserted in the center comes out clean.
When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool.
Cut into slices, spread with softened cream cheese,
add a light dusting of cinnamon, and top with the reserved chilled strawberries. Makes 1 loaf
Thanks, Ginger!

Strawberry Dream Pie

1 pint strawberries
1 pkg. vanilla instant pudding
1 c. sour cream
1/4 c. milk
2 tsp. grated orange rind
3 1/2 c. Cool Whip- thawed
1 prepared graham cracker crust

Hull berries and set aside.  Combine pudding, sour cream, milk, rind and 2
cups of Cool Whip.  Beat with wire whisk til well blended.  Spoon half the
filling into crust.  Arrange berries stem down in filling and press down.
Top with remaining filling.  Freeze 1 hour or chill 3.  Garnish with Cool
Whip and strawberries in center .

Strawberry-Spinach Salad

1/4 C sugar
1/2 t. poppy seeds
1/4 t. paprika
1/2 C oil
1/4 C red wine vinegar
1/4 t. Worchestershire sauce
1/2 t. minced onion
1 lb. fresh spinach, rinsed and stemmed
1 pint fresh strawberries, sliced

In small bowl combine first 7 ingredients. Mix well and cover and chill.

Tear spinach into bite sized pieces.  Just before serving combine
spinach  and strawberries in large bowl. Add dressing and toss well.
Serve immediately.
6 servings  



Strawberry Rhubarb Soup

1 lb. trimmed rhubarbs
1 1/2 cups water
3 tbs sugar
1 tsp maizena flour or corn starch
1 tbs vanilla sugar
3 tbs water

To serve:
1 1/2 cups fresh, trimmed strawberries
1 tbs sugar
3/4 cups whipped cream (optional, but very good)

Cut the trimmed rhubarbs into scant inch pieces. Put them in a saucepan
with the water and the sugar and boil, covered, for about 15 minutes. Mix
maizena flour/corn starch, vanilla, sugar, and water in a bowl. Put the
thickening in the saucepan while beating and bring to a boil - NOT MORE.
Pour the soup in a large bowl and put it in a cool place.

Slice the rinsed, trimmed strawberries, put them on a plate and sprinkle
them with sugar. Let stand and draw while the soup is cooling off. Serve
the soup in 4 small dessert bowls. Put the sliced strawberries in the bowls,
beat the cream and part it in the bowls just before serving - or serve it


Strawberry Pizza

  • 1 stick margarine -- (4 ounces)
  • 1/4 cup confectioners' sugar
  • 1 cup flour
  • 8 ounces cream cheese
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla
  • 2 cartons frozen strawberries -- in juice
  • 4 tablespoons cornstarch

Crust: Melt margarine; mix with confectioners' sugar. Add flour; mix well. Pat out on pizza pan. Bake at 350 for about 15 minutes, or until lightly browned.

Filling: Beat cream cheese and condensed milk together. Add lemon juice and vanilla; pour over cooled crust.

Topping: Combine frozen strawberries and cornstarch in a medium saucepan. Cook, stirring, over medium heat until thickened. Cool and spread over cream cheese filling.
Refrigerate at least 4 hours.