Okay, so my strawberries are all ripening at the same time. I have about 75 plants, anyway I made some strawberry bread the other night and it was wonderful but I was wondering of any of you had an awsome cake recipe that I could use with fresh strawberries? My hubby didn't want your typical sweetened biscuit dough for shortcake, my mom makes shortcake with some kind of white cake, I was just wondering if any of you had any aswome recipes that I could use the fresh strawberries with that would WOW my honey bunny.

anyone?

I like the triple decker strawberry cake from The Cake Mix Doctor. She doesn't have it posted, but this one looks similar (and delicious!)

http://www.cooks.com/rec/view/0,166,132181-253192,00.html

Thank you kelleym, i shall try it

I like pound cake for strawberry shortcake. Could you post your strawberry bread recipe or PM it to me? I tried some at a local fair and it was so yummy! (I'd never heard of it before.) I would love to try making it!

This is a very mosit and easy strawberry cake.

Sift together:
1 box DH french vanilla cake mix
3oz box strawberry jello
1/2 cup sugar
1/4 cup flour

Fold into dry ingredients:
3/4 cup fresh chopped strawberries

Mix together:
1 cup oil
1/2 cup milk
4 eggs

Add dry ingredienets to wet ingredients and mix well.
Pour batter into three greased and lightly floured 8" cake pans.
Bake at 325 for 35-40 minutes or until done.
When finished baking remove from oven. Immediately removed from cake from pan and wrap cake in seran wrap. Cool completely.
Enjoy!

I would also love the strawberry bread recipe, via post or PM.

TIA,

J.

Thank you mkgsweims for the cake recipe. jhomik, here is the Strawberry Bread recipe, and anyone else who might like it. This recipe is actually Emeril's Strawberry Shortcake made with Fresh Strawberry Bread:

2 cups sliced, hulled, fresh strawberries
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped macadamia nuts (I left out, cause I didn't have any)

Macerated strawberries
1 quart fresh strawberries, rinsed, hulled, and sliced
1/4 to 1/3 cup granulated sugar, depending upon the sweetness of the berries, or more to taste.
1 tablespoon Grand Marnier (I left this out)
1 teaspoon finely grated orange peel (I left this out)

Sweetened Whipped Cream
1 cup cold heavy cream
1 tablespoon confectioners' sugar

Preheat the oven to 350 degrees F. Grease a 9 inch round cake pan and set aside.
Place strawberries in a blender or food processor, and puree on high speed.
In a large bowl, beat together the eggs, sugar, and oil. Add the strawberries and whisk until well blended.
Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and the salt. Fold into the strawberry mixture, blending until moistened. Fold in the nuts, being careful not to overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes. Remove from the oven and transfer to a wire rack. Let sit for 10 minutes, then turn onto the wire rack to cool completely.

For macerated strawberries: In a bowl, combine all the ingredients and stir. Cover and let soak in the refrigerator for 2 hours.
Using a large serrated knife, cut the cooled shortcake in half horizontally. Place the bottom half, cut side up on a decorative cake plate. Spread half of the macerated strawberries across the cake and top with the other cake half. Spread the whipped cream across the top piece and top with remaining strawberries. Serve immediately.

For the Whipped Cream: In a bowl, whip the cream until soft peaks start to form. Add the sugar and whip until stiff peaks start to form, being careful not to overwhip. Refrigerate unti ready to serve.

Just so everyone knows, I left out the nuts, Grand Marnier, and the orange peel and this bread/cake was really good. It kind of reminded me of a pumpkin or banana bread. My honey said it reminded him of his mother's fresh apple or pear cake. Anyway, I left out that stuff because I didn't have it. I needed to make something with the strawberries I had so I improvised. I can imagine if it was made with all the ingredients, it would be awsome. I also don't think I baked mine the whole 50 minutes, I'm not really sure how long I baked it. I think I checked it to soon because it kind of sunk in the center. It was still delicious. Oh...and I didn't make the whipped cream. We just used the squirt cream in the can. It was still very, very tasty. Anyway, I hope you all enjoy it as much as we did, and if any of you make it with all the ingredient, could you post and let me know how it tasted. I plan on making it with all the ingredients sometime.

Thanks so much for this, lizzard! I can't wait to try it!

J.

Do you want just cake recipes or any strawberry recipe? I collect recipes (or try to anyways). I love finding and sharing recipes so just let me know!

Any strawberry recipe will work right now. I finally got some freezer containers today. I've already froze 4 pints and I've given my mom the rest and she's gotten 3 quarts and 4 pints out what i've given her, and I just picked a huge mixing bowl full today. So any recipes will be appreciated. Thank you all so much.

If you want to freeze them where they won't be soggy when defrosted here is what you do.
1 quart strawberries, de-stemmed
1 (3 pound) block dry ice

Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours.
Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer. I got this from Good Eats. Its a really great idea. Let me check my recipes and I'll be posting my favorites for you!

Frozen Strawberry Cheesecake Recipe courtesy Tyler Florence
1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.

Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.

When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

Strawberry Preserves
2 qt. boxes large firm, Strawberries, cleaned and hulled
4 1/2 cups Sugar
Combine whole fruit and sugar in alternate layers. Let stand for 8 to 10 hours or overnight in the refridgerator. Heat Fruit mixture to boiling, stirring gently. Boil rapidly, stirring occasionally to prevent sticking. Cook to 220 degrees or till syrup is somewhat thick (about 15 - 20 minutes). Remove from heat; skim. Process in sterilized containers according to manufacturers directions. Makes 4 1/2 pints.


Strawberry measurements
1qt strawberries = 1 1/4 to 1 1/2 lbs.

Strawberry Chicken Salad
1/2 cup miricle whip
2 tbsp chopped chutney
1 tsp. grated lime peel
1 tsp. salt
1 tsp. curry powder
1 tbsp. lime juice
2 cups diced cooked chicken
1 cup sliced celery
1/4 cup chopped red onion
1 1/2 pints fresh strawberries
lettuce leaves

In a large bowl, combine miracle whip, chutney, lime peel, salt, curry powder and lime juice. Add chicken, celery and onion. Toss, cover and chill. Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries.

Okay there are a couple of recipes. If you would like any more just let me know. I have tons more! I just need to know if you want dinner, dessert or etc. Enjoy eating all those strawberries.

Wow, thank you soooo much Jennifer. I'm going to pick some more today. I got hooked on putting a scoop of frozen sugared, macerated strawberries in a glass of ginger ale. It is soo good, then I started eating them frozen, straight out of the bowl, like ice cream. It was kinda like a slush or snow cone. Yummy. I'm gonna print those recipes off, if you run onto one that you think is really good and want to post it, go ahead. I love this stuff.

The kind of cake I like best for strawberry shortcake is just a box yellow or white mix, made according do directions. Yum!

I bet that you can make a strawberry cake from a mix by just subbing 1 c. of pureed strawberries for 1 c. of the liquid...sounds good! add a box of strawberry jello and an extra egg...hmm...

We dip strawberries in sour cream and then roll them in brown sugar. Just dip, roll, eat...dip, roll, eat!!! It sounds like a strange combo, but it is so good! Very rich too!!! Hope some of you try this. I am definitely going to be trying the bread and the cake. Thanks for sharing!!!

I also recommend the triple decker strawberry cake from Cake Mix Doctor. Very good. I make it with the strawberry cream cheese icing. very popular, I have sold several.