Does anyone have a strawberry cake recipe that does not come from a store bought cake mix?

I am hoping to be able to make it with frozen strawberries. Thank you.
Does anyone have a strawberry cake recipe that does not come from a store bought cake mix?
STRAWBERRY COFFEE CAKE:

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

2 Tablespoons butter, melted

1-1/2 cups sliced fresh strawberries



TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans, optional



In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.

Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.



STRAWBERRY POUND CAKE:

1 package (16 ounces) frozen sweetened sliced strawberries, thawed

1 cup butter-flavored shortening

2 cups sugar

4 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup buttermilk

1/2 cup chopped pecans

1 teaspoon vanilla extract

1/4 teaspoon almond or strawberry extract



STRAWBERRY SAUCE:

1 cup sugar

1/2 cup sliced fresh strawberries

1/2 teaspoon vanilla extract

1/4 teaspoon almond or strawberry extract



Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in the pecans, chopped strawberries and extracts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.

In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.



Strawberry Cream Cake

http://www.kraftfoods.com/jello/main.asp...
Reply:Sure, though i have not tried any of these recipes:



Strawberry Banana Cake

2 cups all-purpose white flour

2 ? teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

2 large eggs

1 cup chopped over-ripe banana

? cup corn oil or other flavorless vegetable oil

? cup low-fat strawberry yogurt

1 teaspoon vanilla extract

1 cup chopped fresh strawberries



Spray a 9- by 5-inch loaf pan with non-stick spray. Preheat oven to 350 degrees F. In a medium bowl, thoroughly stir together flour, baking powder, baking soda, and salt until well blended. In a large mixer bowl, beat together sugar, eggs, and banana on medium-high speed until very thick and light in color, 5 to 7 minutes. On low speed beat in oil, yogurt, and vanilla until smoothly incorporated; raise speed to medium-high and beat 1 minute longer.

Using a large wooden spoon, gently stir the flour mixture into batter just until thoroughly incorporated. Fold strawberries into batter, just until evenly distributed. Immediately turn out batter into pan, smoothing out surface to edges with a table knife.

Bake on center oven rack for 50 to 60 minutes, until bread is nicely browned and a toothpick inserted in thickest part comes out clean. (If bread browns too rapidly, turn heat to 325 degrees F. for last 20 minutes of baking.) Let pan stand on a wire rack until bread is cooled to warm, at least 20 minutes. Run a knife around pan to loosen loaf. Transfer loaf to a wire rack and let stand until cooled. Covered airtight, it will keep at room temperature several days. Or, refrigerate, airtight, for up to a week; let warm up slightly before serving.

Makes 10 to 12 servings



SIMPLE STRAWBERRY CAKE



1 pkg. Martha White Two Cup all-purpose flour

1/2 tsp. soda

1/2 tsp. salt

3 eggs

1 c. vegetable oil

1 c. sugar

1 (3 oz.) pkg. strawberry gelatin

1/2 c. buttermilk

1 (10 oz.) pkg. frozen strawberries, thawed



Preheat oven to 350 degrees. Combine flour, salt, and soda. Set aside. Beat eggs in large mixing bowl. Add oil, sugar, and gelatin, and buttermilk. Stir vigorously until well blended. Add flour mixture and blend. Drain 1/2 cup juice from strawberries (reserve for icing). Fold strawberries into batter. Pour batter into pan. Bake 25 to 30 minutes or until golden brown.

Strawberry Icing: Combine 1/4 cup butter (soft) and 1 pound confectioners' sugar. Add 1/3 to 1/2 cup strawberry juice until desired spreading consistency. Beat until creamy.









Strawberry Bread

INGREDIENTS:

2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

1 1/4 cups chopped pecans



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DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.



Strawberry Muffins

1 3/4 cups flour 1 cup low fat milk

3 tsp. baking powder 1/4 cup oil

2 Tbsp. sugar 1 cup strawberries

1 egg, slightly beaten 1/4 cup flour

1. Preheat oven to 400 degrees.

2. Mix together 1 3/4 cup flour, baking powder and sugar in a bowl.

3. In another bowl combine egg, milk, and oil.

4. Combine the egg mixture with the flour mixture. Stir only enough to dampen the

flour.

5. Sprinkle 1/4 cup of flour over strawberries. Gently stir strawberries into batter.

6. Spoon into greased muffin tins. Fill only two-thirds full. Bake for 15 minutes. Makes 12 muffins.



Strawberry Ricotta Muffins





Ingredients:

2 1/2 cups (600mL) self-rising flour

1 1/2 tps (7.5mL) ground cinnamon

1/2 cup (120mL) SugarTwin? Granulated White

1/2 cup (120mL) low fat dry milk solids

2 eggs

2 Tbsp. (30mL) unsalted butter, melted

1 cup (240mL) whole milk

1 cup (240mL) full fat ricotta cheese

1/2 Lb. (227g) fresh strawberries, washed, hulled, quartered



Instructions:

1. Preheat oven 350°F (180°C).

2. Line a 12 cup muffin tin with muffin papers or spray with cooking spray.

3. Sift flour, cinnamon, add SugarTwin? Granulated White and dry milk, stir to combine.

4. Beat the eggs, butter and milk in a bowl, add the liquid ingredients to the dry ingredients and stir until just combined.

5. Set aside 12 strawberry pieces.

6. Stir 3/4 of the ricotta and remaining strawberries into batter. Place heaped tablespoons in each muffin case.

7. Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.

8. Bake in preheated oven for 20-25 minutes or until golden.
Reply:Yes mix the same ingrediants yourself and add a couple of in-gred-iants and thus 'you' will have a 'cake' 'you' can call 'your' own....lol...
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