When strawberries come on, my family expects three things: to eat a lot of them straight out of the package, to have homemade jam on their toast, and to see a few fresh strawberry pies after dinner. I am more than happy to oblige their expectations, but sometimes my need to expand my repertoire overcomes my desire to keep up tradition. That and the fact that I don’t always plan ahead like I should worked together to delay this year’s pie. So, when my little girl said, “let’s make strawberry cake, Mom,” I jumped at the idea and ran with it.
Using the old “reuse, recycle, reduce” attitude, I reworked an old strawberry bread recipe into a cake. It could be served for breakfast or dessert. I might not put a scoop of ice cream on the side if I served it in the morning, but then again, I might.
I really like the idea of re-purposing things. The other day, I was walking through a local big box store when I saw a pillow case on clearance for one dollar. I was immediately attracted to the design of the fabric, but knew it would not work on any bed in my house. Suddenly, it hit me. This was exactly what I had been looking for as a curtain in the tiny window in my master bath. All I had to do was rip out a seam and sew up a hem! Shazaam! One curtain for one dollar.
- 3 cups flour
- 1½ cups sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 4 eggs
- 1 cup vegetable oil
- 2½ cups chopped or sliced strawberries
- ⅓ cup sugar
- 2 tsp cinnamon
- Grease a 9 inch round cake pan.
- Preheat oven to 325 degrees.
- In a large bowl, combine dry ingredients.
- In another bowl, beat eggs and oil and then add strawberries.
- Add egg mixture to dry ingredients and stir.
- Pour into prepared cake pan.
- Combine sugar and cinnamon in a small bowl.
- Sprinkle all over batter.
- Bake for 50-60 minutes or until done.