Is there any the most simple strawberry cake recipe?

i searched for the recipe because i have alot of strawberries in my fridge. i decided to bake a starwberry cake but all the recipes i found are not so simple. moreover, i only have basic ingredients for a cake (butter, flour, sugar, eggs, milk )- i have no ovellette, no vanilla. or maybe one of you could give me a suitable website to solve my problem.
Is there any the most simple strawberry cake recipe?
http://cake.allrecipes.com/AZ/SmplWhtCk....



omit the vanilla, add 11/2 cups crushed strawberries...
Reply:A strawberry cake recipe you might like is this "one-bowl" cake:

Strawberry Cake Recipe



2 ? C. sifted cake flour

1 1/3 C. sugar

3 tsp. baking powder

? tsp. salt

? C. vegetable shortening

? C. strawberry juice

12 large strawberries chopped and patted between paper towels to remove as much moisture as possible

? C. milk (soymilk will work)

4 unbeaten egg whites (or dried egg white equivalents)

Sift together all dry ingredients. Stir the shortening to soften it and add the dry ingredients. Add the strawberry juice, strawberries and milk. Mix until the dry ingredients have absorbed the liquids. Using an electric hand mixer beat on high for two minutes. Add egg whites and beat for two more minutes.

Bake this strawberry cake recipe in two non-stick 8x1 ? inch round pans at 350 degrees F. 30 to 35 minutes.

A delicious strawberry frosting for the strawberry cake recipe can be made using the recipe for Seven-Minute frosting. Seven-Minute frosting is delicious and can be made with strawberries.

Seven-Minute Frosting for Strawberry Cake Recipe

2/3 C. frozen strawberries, thawed and drained

1 C. sugar

Dash of salt

2 egg whites, unbeaten



Put all ingredients in the top of a double boiler. Beat for one minute with electric mixer. Then put over the boiling water, beating constantly until the frosting starts to form peaks (about seven minutes). Remove from the boiling water and continue to beat until the frosting is of a spreading consistency (about two minutes). This amount will frost the tops and sides of the strawberry cake recipe.

Any cake mix you want to use for a strawberry cake recipe is fine if you don't have the time to make a cake from 'scratch'. Strawberries can make a plain white, yellow or chocolate cake something really special.

There are few strawberry cake recipes, but many ways to use strawberries in icings, toppings and in between layers.

A very quick way to make frosting for a strawberry cake recipe is to use strawberry jelly or jam.



Strawberry Jam Frosting



? C. jam

1 egg white (unbeaten)

Dash salt

Put all ingredients in a double boiler; cook over the boiling water, beating constantly with electric mixer for about 4 minutes.

Remove from heat and continue to beat until the frosting stands in peaks.

This is enough icing to frost the tops and sides of a strawberry cake recipe that makes two 8-inch layers.
Reply:cook a strawberry cake. as you usually would. poke holes in the top of your cake and let the frozen strawberries and juice melt on top and seep in the holes you cut. Also you can do cool whip. This makes it really moist and delicious.
Reply:Here are some really easy recipes. Enjoy!



STRAWBERRY SHORTCAKE



2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1 T. sugar

3/4 c. milk

1/4 c. butter



Mix dry ingredients, sift twice, work in butter with fingertips, %26amp; add milk gradually. Turn out on floured board, %26amp; divide in two parts. Pat, roll out, %26amp; bake 12 minutes in a hot oven in buttered pie or round layer cake tins. Split, %26amp; spread with butter. Sweeten strawberries to taste, place on low heat until warmed, crush slightly, %26amp; put between %26amp; on top of shortcakes; top with whip cream or “CREAM SAUCE” (see index). For richer shortcake: increase the sugar to 1/3 c. %26amp; the butter to 1/3 c. Add a well-beaten egg before stirring in about 1/3 c. milk.



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STRAWBERRY SHORTCAKE %26amp; WHIPPED CREAM

This is a rich %26amp; tender shortcake dessert. After cutting six perfect rounds of dough, you can re-knead the scraps %26amp; repeat the cutting process to get one or two more rounds. These shortcakes will be a little tougher %26amp; less attractive than those from the first cutting. If you prefer to make the shortcake dough in the food processor, pulse the dry ingredients to combine them, then add cold butter that has been cut into 1/2“ pieces %26amp; continue to pulse until the mixture looks like coarse cornmeal flecked with pea-sized bits of butter. Pour the mixture into a bowl; stir in the egg %26amp; half-%26amp;-half with a rubber spatula until the mixture comes together. Continue with step 4 (see below) of the recipe instructions.



Topping:

3 pints strawberries, hulled

6 tablespoons sugar

prepared shortcakes (make your own from recipe above)

2 c. flour, plus more for work surface %26amp; biscuit cutter

1/2 tsp. salt

1 T. baking powder

3 T. sugar, plus 2 T. for sprinkling

1 stick unsalted butter, frozen

1 egg, beaten

1/2 c. plus 1 T. half-%26amp;-half

1 egg white, lightly beaten



Step 1: Crush 1 pt. of strawberries with potato masher, %26amp; quarter the remaining 2 pts. Mix crushed %26amp; quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).

Step 2: Adjust oven rack to lower middle position; heat oven to 425 degrees F. Mix flour, salt, baking powder, %26amp; 3 T. sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas.

Step 3: Mix beaten egg with half-%26amp;-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface %26amp; lightly knead until it comes together.

Step 4: Pat dough into 9x6” rectangle, 3/4” thick. Flour 2 3/4” biscuit cutter; cut 6 dough rounds. Place 1” apart on small baking sheet; brush dough tops with egg white %26amp; sprinkle with remaining sugar. (Can be covered %26amp; refrigerated up to 2 hours before baking.) Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

Step 5: Split each cake crosswise; spoon a portion of berries %26amp; then a dollop of whipped cream (see “PERFECT WHIPPED CREAM” in index) over each cake bottom. Cap with cake top; serve immediately. Serves 6.



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STRAWBERRY ANGEL FOOD DESSERT

Angel food pieces are topped with sweetened cream cheese, whipped topping %26amp; strawberries in glaze in this chilled, layered dessert.



1 (10”) angel food cake

16oz cream cheese, softened

8oz container frozen whipped topping, thawed

1 c. sugar

1 qt. fresh strawberries, sliced

18oz jar strawberry glaze



Crumble the cake into a 9x13” dish. In a medium bowl, cream the cream cheese %26amp; sugar until light %26amp; fluffy. Fold in whipped topping. Mash the cake down with your hands %26amp; spread the cream cheese mixture over the cake. In a bowl, combine strawberries %26amp; glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until time to serve.



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STRAWBERRY REFRIGERATOR CAKE

This is a family favorite, %26amp; it’s easy to make. It can also be made as a reduced sugar dessert for diabetics--just substitute sugar-free jello, %26amp; buy unsweetened strawberries then sweeten to taste with Splenda or NutriSweet.



2 store-bought angel food cakes

2 sm. pkg. strawberry Jell-O

20oz. frozen strawberries, thawed

1 c. boiling water

8oz. Cool Whip

1 T. cornstarch

1 T. butter



Butter well a large angel food cake pan. Dissolve Jell-O in the boiling water. Drain %26amp; reserve 1 c. of juice from the strawberries. Add strawberries %26amp; remaining juice to Jell-O mixture, %26amp; refrigerate until it begins to thicken. Break both cakes into walnut-size chunks; fold cake pieces %26amp; Cool Whip into Jell-O mixture. Place in the prepared cake pan. Refrigerate until set. Unmold cake onto large platter. In a saucepan mix cornstarch with the 1 c. of reserved strawberry juice. Cook until mixture boils %26amp; thickens. Add butter. When cool, pour over unmolded cake.



NOTE: You can use homemade angel food cake or one made from a package mix, BUT after baking %26amp; before using in this recipe set it out to dry a bit (about 24 hrs).