Hooray...the April Edition

More things to "Hooray!" for...

Hooray for glorious weather and days at the park.

Hooray for sisters that are beasts on the court. Don't mess.

Hooray for wishes.

Hooray for rockin' sweet shades at night.

Hooray for self-portraits and timers on cameras.

Hooray for coonskin hats.

Hooray for a good book and niece to curl up with.

Hooray for cereal. And fruit. Together. Yum.

Hooray for writing papers...

Psych. It's really quite unpleasant.

Hooray for royalty.

Hooray for Matt and Dave.

And a best friend to enjoy them with.

Hooray for strawberries.

And turning those strawberries into a scrumptious cake!

This is one of my all-time favorite cakes I make. Just in time for Easter lunch, dinner, dessert, whatever. It's the perfect spring dessert, just the right amount of sweetness and strawberries and it's gorgeous to look at. And the frosting...oh, man. I could eat it by the spoonful. But that's just not proper. Eh, forget that, where's my spoon?! Bake it, eat it, share it, enjoy it! :)



Southern Style Strawberry Cake
adapted from Joy the Baker and Sweets

1 (18.5 ounce) box white cake mix (without pudding)

1 (3 ounce) package strawberry jello

1 Tablespoon self rising flour

4 teaspoons granulated sugar

3/4 cup vegetable oil

4 eggs

1/2 cup water

1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F. To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting

1 (8 ounce) block cream cheese, softened

2 sticks (8 ounces) unsalted butter, softened

2 (1 pound) boxes powdered sugar

pinch of salt

1 teaspoon vanilla extract

1 cup sweetened shredded coconut (optional)

pink food coloring

4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Once the cake is frosted, you can decorate with the shredded coconut and sliced strawberries, or just one or the other! To die coconut place the coconut in a small bowl and sprinkle with two or three drops of pink die and mix with hands. Let dry then decorate!