4 Strawberry Cake Recipes, While Strawberries are in Season

Collard Valley Cooks
Collard Valley Cooks
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Published 2024-08-08
4 Strawberry Cake Recipes, While Strawberries are in Season
DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh, and no difficult-to-find or crazy ingredients! Just simple ingredients and delicious food. I am a Southern girl born and raised in Collard Valley in Polk County, Georgia. We went to church on Sunday, school during the week, and the grocery store on Friday, and that was our life: no vacations, no camping, just plain old southern country people.
If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
Godsend Cake (Vol. 3 Cookbook Recipe)
1 STRAWBERRY CAKE MIX
1 CUP SELF-RISING FLOUR
3 LARGE EGGS
3/4 CUP VEGETABLE OIL
8 OZ. CAN CRUSH PINEAPPLE WITH JUICE
14 OZ. BAG SWEETENED FLAKED COCONUT
1/2 CUP CHOPPED PECANS
2 MEDIUM RIPE BANANAS (MASHED)
1 TSP. VANILLA EXTRACT
16 OZ. CONTAINER OF WHIPPED TOPPING
Add eggs and oil to the mixing bowl and mix on low. Add pineapple, bananas, and vanilla. Add cake mix and flour and mix well. Add ½ cup coconut & pecans, mix well. Pour batter into 3 well-greased and floured cake pans. Bake at 335 degrees for 40 minutes. Toothpick should come out clean. Cook longer if needed. Cakes with fruit take more time to bake. Do not open the oven and check until at least 30 minutes have passed. Ice cake with whipped topping or fresh whipping cream. Cover cake with remaining coconut. Refrigerate Cake if whipping cream or whipped topping is used.
Strawberry 70’s Cake Cake: (Vol. 3 Cookbook Recipe)
1 BOX OF WHITE CAKE MIX
3 OZ. STRAWBERRY GELATIN
3/4 CUP OIL
1/2 CUP WATER 4 EGGS (ROOM TEMPERATURE)
1/2 HEAPING CUP OF STRAWBERRIES
*See note below Mix all ingredients and pour into a well-greased 1/4 sheet cake pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the cake has begun to pull away from the edges of the pan. Leave in the pan and cool on a cooling rack.
Icing:
1 STICK MARGARINE
3 1/2 CUPS POWDERED SUGAR
1/2 CUP STRAWBERRIES (STRAIN WELL)
Mix the above ingredients together well. Make sure the strawberries are not too syrupy or the icing will be runny. Ice cooled cake in the pan. *Strawberries Thaw 15 oz. frozen sliced strawberries in sugar OR use 1 1/2 cups fresh strawberries, slice thin and add 1/2 cup sugar. Microwave sugared berries for 2 minutes, then mash and chill.
Easy Fruit Bar Cakes Recipe (Vol. 4 Cookbook Recipe)
1 BOX WHITE CAKE MIX (must use white cake for pretty bars and better flavor)
1 CAN PIE FILLING (YOUR CHOICE OF FRUIT) FRESH FRUIT
8 OZ. CONTAINER OF COOL WHIP TOPPING
Bake cake per package directions in a 13”x9”x2” sheet cake pan. Remove, cool 5-10 min. Then, flip out on parchment paper. Cake: Cut sheet cake in to 3 wide sections crosswise or 2 long sections lengthwise. Split each bar of cake into two layers. Stack pieces and trim off brown edges. Filling: Use can pie filling or mix ½ can pie filling with 8 oz. room temperature cream cheese for a richer bar cake. Wash, dry and slice fresh fruit if using. Place bottom layer of bar on serving plate. Place filling on bottom layer and top with pieces of fruit. Now put top cake layer on bar. Place a thick layer of cool whip (or whipping cream). Swirl top and add pieces of fresh fruit or canned drained fruit for garnish.
Strawberry Coffeecake (Vol. 2 Cookbook Recipe)
1/2 CUP WHITE SUGAR
2 EGGS
3 TBSP. SALTED BUTTER (MELTED)
1 TSP. VANILLA
3/4 CUP BUTTERMILK OR MILK
1 1/2 CUP SELF-RISING FLOUR
In a mixing bowl combine above ingredients in the order they are listed mixing after each ingredient. Set aside get your pan ready: Pan size: 8x11 or 9x9 spray with cooking spray
STRAWBERRIES (FROZEN OR FRESH)
1/2 CUP CHOPPED PECANS
4 TBSP. MELTED SALTED BUTTER
1/3 CUP SUGAR
Place slices of strawberries, pecans, and butter in bottom of pan. Sprinkle sugar over fruit and nuts. You can mix up with spatula and make it look even. Pour cake batter over into the pan. Bake at 350 degrees until nice and golden brown. About 25-30 minutes. When done, take out and let cool 5 minutes then flip out (upside down) like you would a upside down cake. Enjoy your breakfast cake!

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All Comments (21)
  • @nancydelarosa5459
    ABSOLUTELY AMAZING!!! I don't know which one I want to make first. Doing a Collard Valley Cooks marathon today. Love you guys. Nancy from West Virginia.
  • @ShirleyA.-xi1le
    Hello from western NC. I hope that you are feeling better!❤
  • @diannedutton6127
    Our family really loves the second cake, it's a family favorite!!❤
  • @heidid5275
    Which one should I make first? They all look fantastic. Gotta get some strawberries! Thanks, Tammy…
  • @RavenNl403
    Oh so yummy Thank you Blessings 🙏❤️
  • @lisabowman5848
    💐 Tammy hope you have recovered from your fall. Thanks for "refreshing" (bring them back to mind) strawberry recipes. Peace and blessings always 🕊️
  • @VJaber
    Thanks for your content, Tammi. I do enjoy your recipes. I have to mention that I love how your little pups always sit in the kitchen with you when you cook. Mine do the same thing. Thanks again, to you and Chris for the time and effort it takes to share your recipes with us.
  • @redbone7040
    Wow that's what I have been looking for ❤❤❤❤❤❤❤
  • @JuliaSmith-ek8mu
    Girl you got my mouth watering! These all look absolutely delightful! Thank you for sharing them with us. Love the idea with the strawberry upside down one! Yummy!! Hope you are doing much better now after your fall. God bless