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

Directions

1. 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.


2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.


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

Strawberry-Filled Chocolate Cake Hearts

Just in time for Valentines. You will delight your sweetheart(s) with these!

1 cup cake flour; sifted, plus
1 tablespoon cake flour; sifted, divided
3/4 cup sugar; plus
2 teaspoons sugar; divided
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
1/4 cup vegetable oil
2 teaspoons vanilla extract
5 egg whites; room temperature
1 teaspoon powdered sugar; sifted
1 3/4 cups strawberries; thinly sliced
Chocolate-orange sauce


Preheat oven to 325 degrees. Line a 15 x 10 inch jelly roll pan with aluminum foil, allowing foil to extend beyond ends of pan. Coat foil with nonstick cooking spray; dust with 1 tablespoon flour and set aside. Combine 3/4 cup flour, 1/4 cup plus 2 teaspoons sugar, cocoa, baking powder, baking soda and salt in a bowl; stir well. Make a well in the center of the mixture. Combine water, oil and vanilla; add to dry ingredients, stirring until blended. Set aside. Beat egg whites in a large bowl until foamy. Add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold 1/3 of egg white mixture into chocolate mixture. Carefully fold in remaining egg whites and 1/4 cup flour. Spoon batter into prepared pan, spreading evenly to the sides of the pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Invert pan onto a baking sheet; remove pan, and carefully peel foil away from cake. Cut cake into 28 hearts, using a 2 1/2-inch heart-shaped cookie cutter; discard remaining cake. Sprinkle hearts with powdered sugar; set aside. Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl; toss well. Spoon about 1 tablespoon chocolate-orange sauce onto a dessert plate; top with a chocolate cake heart, 2 tablespoons sliced strawberries, and another cake heart. Repeat procedure with remaining ingredients.

Strawberry Shortcut Cake

1 cup miniature marshmallows
Two 10-ounce packages frozen sliced strawberries, thawed
3 ounce package strawberry gelatin
2-1/4 cups flour
1-1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs


Generously greased bottom only of a 9x13 pan. Sprinkle marshmallows evenly over bottom of pan. Combine thawed strawberries and juice with gelatin and set aside. Measure the flour into large mixing bowl then add all other ingredients. Mix until moistened, beat with electric mixer for 3 minutes, scraping sides of bowl. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.