PEACH PIE WITH STREUSEL TOPPING

1 unbaked 9-inch pie shell

3 tbsp finely chopped pecans
1 1/2 lb peaches
3 tbsp granulated sugar
3 tbsp cornstarch
1/4 tsp ground allspice

Sprinkle the chopped pecans over the bottom of the pie shell.

Bring a large pot of water to a boil and drop in the peaches; boil about 2 minutes (until skins will peel off easily). Using a slotted spoon, quickly transfer peaches to a bowl of ice water and let cool enough to handle. Peel off the skins and discard. Halve peaches and remove pits. Cut each half in half.

Place oven rack in lowest position and heat oven to 400 degrees.

In a bowl, toss together the peaches, sugar, cornstarch, and allspice until blended.

Spoon peaches into the pecan covered shell, spreading out evenly to cover bottom and rounding slightly in the center.

Make the following Streusel:
1 cup flour
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
6 tbsp butter, cut up, room temperature
3/4 cup chopped pecans

In a medium bowl, combine the flour, brown sugar, and cinnamon until well blended. Using your fingers, work in the butter until dry ingredients are moistened and crumbs form. Lightly toss in the pecans and blend in.

Sprinkle streusel over peaches.

Bake at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for another 65 minutes or until filling is bubbly and streusel is browned.

Remove to a wire rack and allow to cool for about an hour before slicing to serve. Serve with whipped cream or ice cream, if desired.

FILE PHOTO

VINEGAR PIE CRUST FOR 1-CRUST PIE

1 cup all-purpose flour, divided

3 tbsp ice water
1/2 tsp cider vinegar
1 tbsp powdered sugar
1/4 tsp salt
1/4 cup vegetable shortening

Preheat oven to 400 degrees.

Combine 1/4 cup of the flour, ice water, and vinegar, stirring with a whisk until blended.

In another bowl, combine the remaining flour, sugar, and salt; cut in the shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add the vinegar mixture and toss with a fork until until moistened.

Place ball of dough between 2 double sheets heavy-duty plastic wrap; roll into a 12-inch circle. Place in freezer for 10 minutes or until the plastic wrap can be easily removed. Remove plastic wrap from one side and let set for 1 minute.

;urn pastry upside down over pie plate so the uncovered side is down;  press dough against the sides and bottom of the pie plate. Remove remaining plastic wrap.  Fold edges down or flute as desired. Line bottom with foil and place pie weights on foil.

Bake crust at 400 degrees for 20 minutes or until the edge is browned.

Remove weights and foil; cool on wire rack before adding filling.

COCONUT MUFFINS

2 cups flour

1 cup sugar
2 tsp baking powder
1/2 cup frozen coconut, thawed
2 large eggs, lightly beaten
8-oz plain yogurt
1/2 cup butter, melted
1/4 tsp coconut extract

Combine the flour, sugar, baking powder and coconut in a large bowl and make a well in the center of the mixture. Combine the remaining ingredients and pour into the well. Stir just until moistened. Spoon into a lightly greased or paper-lined muffin pan, filling 3/4 full. Bake at 375 degrees for 25 minutes. Remove from pans immediately.

Yield: 1 dozen

Note: File Photo

SOUTHERN PEACH UPSIDE-DOWN CAKE

Preheat oven to 350 degrees.

Spray a 9-inch round cake pan with nonstick cooking spray; set aside.

3 cups thinly sliced peeled peaches
1 tbsp sugar
1 tsp cornstarch
1 tsp lemon juice

Combine the peaches, sugar, cornstarch, and lemon juice in a mixing bowl. Spoon mixture into the prepared cake pan; set aside.

2/3 cup sugar
1/4 cup butter, softened
2 tsp grated lemon peel
1 tsp vanilla extract
1 large egg

Place the above 5 ingredients in a large mixer bowl; beat at medium speed until well blended, about 5 minutes.

1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup buttermilk
2 1/4 cups vanilla frozen yogurt
6 tbsp caramel sundae syrup, warmed

Combine the flour, baking powder, baking soda, and salt; stir well with a whisk to blend well. Gradually add the flour mixture to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix after each addition.

Spoon the batter over the peaches in the cake pan.

Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Place a plate upside down over top of cake; invert pan to place cake on plate.

Best served warm with the frozen yogurt on the side and the warm caramel syrup over the cake and yogurt.

THE FILE PHOTO

BERRY-RHUBARB CHOCOLATE CRUMBLE

 4-oz chocolate biscotti, crushed

1/3 cup + 3 tbsp white whole-wheat flour

1/4 cup packed brown sugar

1/4 tsp salt

1/4 cup butter, cubed

1/3 cup granulated sugar

1/4 cup packed brown sugar

2 tbsp white whole wheat flour

1 tsp vanilla

3 cups halved fresh strawberries

2 cups sliced fresh rhubarb

1 cup fresh raspberries

3/4 cup frozen light whipped topping, thawed, for garnish

Preheat oven to 350 degrees.

Combine the first 4 ingredients in a bowl; using your fingers, work the butte into the mixture until crumbly.

In a large bowl stir the next four ingredients together. Add fruit and toss gently to coat.

Spray a 2-quart baking dish with nonstick cooking spray and transfer the fruit mixture to the dish. Sprinkle the biscotti mixture over all.

Bake at 350 degrees for 40 minutes or until the filling is thick and bubbly.

To serve, place servings in bowl, top with a dollop of whipping topping. You may sprinkle a little crushed biscotti over the topping to garnish, if desired.

Note: This is my version of an old Eating Well recipe.

Eating Well Photo

 

CHOCOLATE-DIPPED COCONUT MACAROONS

Two of my favorite things - chocolate and coconut!

1 pkg (14-oz) flaked coconut
2/3 cup sugar
6 tbsp flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 pkg (8-squares) semisweet chocolate, melted

Preheat oven to 325 degrees.
Grease and lightly flour cookie sheets; set aside.

In a large mixing bowl, mix the coconut, sugar, flour and salt; stir in the egg whites and almond extract until blended.

Drop mixture by tablespoonfuls onto the prepared cookie sheets. Bake at 325 degrees for 20 minutes or until the edges of the cookies are a light golden brown.  Immediately remove to wire racks to cool. Allow to cool completely.

Dip the cooled cookies halfway into the melted chocolate. Let stand at room temperature until the chocolate is firm. May be placed on a wax paper lined tray and placed in the refrigerator for approximately 30 minutes until chocolate is firm, if you prefer.

Yield: Around 3 dozen.
May be stored in a tightly covered container for up to a week.

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MARSHMALLOW CREME NEVER-FAIL DIVINITY

1/3 cup water

1 1/2 cups granulated sugar
1/4 tsp cream of tartar*
dash of salt
1 jar (7-oz) marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans

Combine the water, sugar, cream of tartar, and salt in a saucepan. Cook, without stirring, to a rolling boil. Boil mixture until a candy thermometer reads 248 degrees.

Place the marshmallow creme in a medium bowl. Beat at low speed with an electric mixer while gradually pouring in the hot syrup mixture; add the vanilla extract.

Beat until the candy loses it shine and holds its shape when dropped from a spoon. Caution; will not hold its shape if under beaten and will become dry if overbeaten.

Stir in the nuts.

Drop the candy by spoonful's onto waxed paper and allow to cool completely.

Store in an airtight container.

I believe divinity is my all-time favorite candy.

TRIPLE-CITRUS CHEESECAKE

One of the things I like about this cheesecake is that it has brown sugar in the crust.

1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted

Preheat oven to 325 degrees.

Mix the above ingredients together and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes.

4 pkg (8-oz. each) cream cheese, softened
1 cup granulated sugar
2 tbsp flour
1 tsp vanilla extract
4 large eggs
1 tsp each - lemon, lime, and orange zest
1 tbsp each - lemon, lime, and orange juice

In large mixer bowl, beat cream cheese, sugar, flour, and vanilla until well blended.  Add the eggs, one at a time, mixing on low speed after each egg just until blended. Stir in the citrus zests and juices. Pour filling over the crust in the springform pan.

Bake at 325 degrees for 1 hour and 5 minutes or until the center is almost set. Run a knife around the inside of the pan to loosen cheesecake; allow cake to cool.

Remove sides of pan and refrigerate for at least 4 hours before cutting to serve.
File photo below.

 

WHITE CHOCOLATE SILK PIE

1 pkg Pepperridge Farms Milano Cookies (My favorites)

1/2 cup finely chopped pecans
3 tbsp butter, melted
2 bars (4-oz each) white chocolate, coarsely chopped
1 3/4 cup milk
1 pkg (3.4-oz) vanilla instant pudding and pie filling mix
2 cups thawed frozen whipped topping
fresh raspberries, for garnish
shaved white chocolate, for garnish

Place 7 of the cookies into a ziptop plastic bag; seal bag and crush cookies using a rolling pin. Transfer cookie crumbs to a medium bowl and add the pecans and butter. Press mixture over the bottom and 1/4-inch up sides of a 9-inch pie plate. Cut remaining cookies in half. Place cookies, cut-side down around the inside edges of the pie plate; refrigerate for 1 hour.

Heat the chocolate and 1/4 cup of the milk in a 1-quart saucepan over low heat. Cook, stirring often, until the chocolate is melted and mixture is smooth. Remove from heat and cool to room temperature.

In a large bowl, combine the pudding mix with the remaining milk and mix according to package directions. Stir in the cooled chocolate mixture and fold in 1 cup of the whipped topping. Spoon mixture into the pie plate and chill for at least 3 hours or until the filling is completely set.

Spread the remaining whipped topping over the top of the pie and garnish with the fresh raspberries and shaved chocolate.

Refrigerate any leftovers.

This is a recipe I got from the Campbell's company a few years ago.

STRAWBERRY DESSERT BREAD

This is an old recipe. It is from my vintage recipe collection. I imagine the two packages of frozen strawberries were when the frozen strawberries were packaged in the box like package rather than the bags they are now.

3 c. flour

1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 c. sugar
2 pkg. frozen strawberries, thawed
4 eggs, well beaten
1 1/4 c. oil or melted shortening
1 1/4 c. chopped pecans

Sift dry ingredients together into a large bowl and make a well in the center. Mix remaining ingredients and pour into the well. Stir just enough to dampen all ingredients and pour into 2 greased loaf pans. Bake at 350 degrees about 1 hour.

file photo

KRAUT CAKE AND GLAZE

2/3 cup butter

1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp salt
1 cup water
2/3 cup sauerkraut, drained and chopped

Cream sugar and butter. Beat in eggs and vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased 8 inch pans. Bake for 30 minutes at 350 degrees or until done.

Glaze:
2 egg yolks
1/4 cup canned milk
1/2 stick butter
1 tsp vanilla

Cook for 7 minutes and put on cake immediately.

file photo for reference only

NO-BAKE CARAMEL CHOCOLATE COOKIE BARS

35 square shortbread cookies

36 caramels
2 tbsp milk
1 cup sweetened flaked coconut
2 oz semisweet chocolate, melted

Place cookies in a single layer in a 9 x 13-inch pan or dish.

Microwave the caramels and milk on high 2 to 3 minutes or until completely melted, stirring after each minute. Spoon melted caramel over the cookies; spread with a spatula to form an even layer in the pan.

Sprinkle the coconut overall and drizzle with the melted chocolate.

Allow to stand at least 10 minutes or until the caramel is firm.

Cut into bars for serving.

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ORANGE-LEMON PUNCH

1 can (12-oz) frozen orange juice concentrate

5 cups cold water
1 packet (makes 2-qts) Crystal Light Lemonade drink mix
1 liter club soda
1 navel orange, thinly sliced for garnish

In a 2-quart pitcher, add the orange juice concentrate, water, and Crystal Light together and stir until the mix is totally dissolved. Refrigerate at least 30 minutes.

Before serving, pour the orange mixture into a punch bowl and stir in the club soda. Float the orange slices on top.

FILE PHOTO

EASY MARSHMALLOW FILLING

1/2 cup butter, softened

1 cup sifted powdered sugar
1 cup marshmallow cream
1/2 tsp vanilla extract

Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well and sugar is dissolved. Add the marshmallow cream and vanilla extract and beat until well blended.

Yield: Approximately 1 1/2 cups

Use to spread between cake layers, use as filling to sandwich cookies together, use to fill cupcakes, etc.

Note: File Photo

CHOCOLATE-BANANA WHOOPIE PIES

This is a recipe I got from Good Housekeeping several years ago. The good thing about it is you can make the cookies ahead, cool them completely and freeze them in an airtight container, with waxed paper between the layers. They will be good for up to a month. When needed, thaw, and add filling before serving.

2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 ripe bananas
1/3 cup sour cream
1 tsp vanilla extract
6 tbsp butter or margarine, softened
1 cup sugar
1 large egg
1 1/3 cups marshmallow creme

Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a medium bowl, whisk the flour, cocoa, baking soda, and salt together.

From the bananas, mash up 1/2 cup; finely chop the remaining and reserve.

In another medium bowl, mix the mashed banana, sour cream, and vanilla.

In a large mixer bowl, beat butter and sugar at medium-high speed until well combined. Beat in the egg until well blended, scraping bowl occasionally. Reduce speed to low. Add the flour mixture alternately with the sour cream mixture, beginning and ending with the flour mixture; beat just until batter is smooth, scraping bowl occasionally.

Drop batter onto the prepared cookie sheets 1 rounded tablespoon at a time, spaced 2-inches apart. With wet fingertips, flatten tops of balls to form rounds.

Bake 12 to 15 minutes at 350 degrees, centers will spring back when lightly pressed when cookies are done.
Rotate the sheets between upper and lower oven racks halfway through baking. Set cookie sheets on wire racks and allow cookies to cool completely.

Turn half the cookies flat side up and top each with 1 tablespoon of the marshmallow creme. Divide the chopped banana among the centers of the marshmallow creme topping. Add remaining cookies atop the creme filling to make sandwich-style.

Yield: 20 whoopie pies.

STRAWBERRY BANANA TRIFLE

1 cup sugar

1/4 cup cornstarch
3 tbsp strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, stemmed and sliced
1 3/4 cups cold milk
1 pkg (3.4-oz) instant vanilla pudding mix
3 medium-size firm bananas, sliced
1 tbsp lemon juice
6 cups cubed angel food cake
2 cups whipping cream, whipped
Additional strawberry or banana slices for garnish, optional

Combine the sugar, cornstarch, and gelatin in a saucepan; stir in the water until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened. Remove from the heat and stir in the strawberries; set aside.

In mixer bowl, combine the milk and pudding mix; beat at low speed for 2 minutes; set aside.

Toss the bananas with the lemon juice and set aside.

Place half the cake cubes in a trifle or other clear glass bowl; layer with half the strawberry sauce, half the whipped cream, half the pudding, and half the bananas. Repeat the layers ending with the whipped cream. Cover and refrigerate for at least 2 hours.

Before serving, garnish with the additional strawberries and/or bananas, if desired. Add a mint leaf, if desired.

Yield: 12-14 servings

Source: This is a recipe I got from a 2001 Country Cooking Cookbook. It is always a winner.

CHOCOLATE-SOUR CREAM BUNDT CAKE

1 reg size box any basic chocolate cake mix

1 small carton sour cream

1/2 cup canola oil

1/4 cup water

3 large eggs

1 pkg (12-oz) dark chocolate chips

Grease a Bundt cake pan and set aside.

Preheat oven to 325 degrees.

Combine the cake mix, sour cream, oil, and water together in large mixer bowl.

Beat in the eggs, one at a time, beating after each until combined.

Stir in the chocolate chips.

Bake at 325 degrees for 30 minutes; middle will still be a little gooey.

Remove from oven and cool on wire rack for 10 minutes.

Remove cake from pan and refrigerate for at least 3 hours or until serving time.

If you wish to serve warm, microwave for 20 seconds.

Serve with whipped cream.

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TIRAMISU IN A JAR

1 tub (8-oz) cream cheese spread

2 cups cold milk
1 pkg (4-serving size) instant vanilla pudding mix
1 1/2 cups thawed frozen whipped topping, divided
1 pkg (10.7-oz) prepared pound cake, cut into 1/2-inch cubes
1/3 cup strong brewed coffee, cooled
1 oz semisweet chocolate, coarsely grated
1 cup fresh raspberries (or your choice of berries)

Beat the cream cheese in large mixer bowl until creamy.  Gradually add the milk, then the pudding mix. Beat well after each addition.

Gently stir 1 cup of the whipped topping into the pudding mixture.

Place half the cake cubes evenly into 8 small jars or glass dessert dishes.  Drizzle 1 teaspoon coffee over the cake in each jar. Top each with 1/4 cup of the pudding mixture and a sprinkle of the grated chocolate. Repeat the layers then top with the fresh berries.

Refrigerate for at least two hours before serving. Top each with a dollop more of whipped topping, if desired.

Note: This is a recipe I got in the mail several years ago from Kraft foods.

SAVANNAH BANANA PUDDING

1 pkg (8-oz) cream cheese, softened

3 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding mix
35 square shortbread cookies, coarsely crushed, divided
5 bananas, sliced
1 1/2 cups thawed frozen whipped topping

Beat the cream cheese in large mixer bowl with mixer on medium speed; beat until creamy. Gradually beat in 1 cup of the milk, mixing well after each addition.

Gradually beat in the remaining milk alternately with the pudding mixes; beat on low speed 2 minutes.

Reserve 1/4 cup of the cookie crumbs; spread remaining crumbs over bottom of a 9 x 13-inch dish. Cover crumbs with layers of bananas, pudding, and top with whipped topping.

Sprinkle the reserved cookie crumbs over the top.

Refrigerate for 3 hours before serving.

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RASPBERRY STREUSEL COFFEE CAKE

1 cup water

2 tbsp lemon juice
1 1/4 cups sugar
1/3 cup cornstarch

In a large saucepan, cook the raspberries and water over medium heat for 5 minutes; add lemon juice. Combine the sugar and cornstarch; stir into the raspberry mixture. Bring mixture to a boil; cook, stirring, 2 minutes or until thickened. Remove from heat to cool.

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

2 cups white whole-wheat flour
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cold butter, cut up
2 large eggs, lightly beaten
1 cup sour cream
1 tsp vanilla extract

In a large mixing bowl, combine the flours, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in the eggs, sour cream, and vanilla to form a stiff batter. Spread half the batter into the prepared baking pan. Spread the raspberry mixture over the batter and top with the remaining batter.

Topping:
1/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

Combine topping ingredients and sprinkle over the top of the batter. Bake at 350 degrees 40 - 45 minutes or until golden brown.

Glaze:
1/2 cup powdered sugar
2 tsp milk
1/2 tsp vanilla extract

Combine glaze ingredients and drizzle over the warm cake.

Note: This is my version of a TOH recipe.

LEMON CURD WITH BERRIES

This recipe is one I got a few years ago from a Cooking Light magazine.

2/3 cup sugar
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
1/8 tsp salt
6 large egg yolks
3 tbsp butter, cut up
2 tsp grated lemon rind
1 1/2 cups blueberries
1 1/2 cups raspberries
8 tsp graham cracker crumbs

In a small heavy saucepan over medium heat,  combine sugar, juices, salt, and egg yolks. Heat to 180 degrees or until thick, this will take about 6 minutes; stir constantly with a whisk. Remove immediately from the heat.

Add the butter and lemon rind to the egg mixture stirring until the butter is completely melted. Place curd in a medium bowl. Cover the surface with plastic wrap and cool completely.

Spoon 2 tablespoons of curd into each of 8 small, clear cups. Top each with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each with 1 teaspoonful of the graham cracker crumbs.

Yield: 8 servings
Per serving: 174 calories

PRIZE-WINNING COCONUT CAKE

This is one of the many recipes I inherited in the treasure trove of recipe boxes from my mother's estate.

1 3/4 cups cake flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup shortening
1 cup + 2 tbsp sugar
2 eggs, unbeaten
2/3 cup milk
1 tsp vanilla
2/3 cup coconut
extra coconu for sprinkling over frosting, if desired

Sift together three times: flour, baking powder, and salt. Cream shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Then add the flour mixture, alternately with the milk, beating until smooth. Mix in the vanilla and coconut.

Pour batter into two round 8-inch layer cake pans, lined on bottom with waxed paper. Bake in a moderate oven (375) for 25 to 30 minutes. Cool and frost with your favorite frosting and sprinkle top and sides with additional coconut, if desired.

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TROPICAL CUPCAKES WITH PINEAPPLE CREAM CHEESE FROSTING

1 Duncan Hines Pineapple Supreme cake mix

• 1 pkg. (3.9 oz.) Coconut Cream Instant Pudding
• 1 (8 oz.) can of crushed pineapple, drained
• 1 pkg. (8 oz.) tub of Pineapple Spreadable Cream Cheese
• 1/2 cup (1 stick) butter or margarine, softened
• 1 pkg. (16 oz.) powdered sugar (about 4 cups)
• 1 cup thawed Whipped Topping
• toasted coconut for topping (if desired)

Prepare cake batter according to package and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.

Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.

Frost cupcakes with frosting. Sprinkle with toasted coconut.

SIMPLY DELICIOUS STRAWBERRY CAKE

In Spring it seems our thoughts and tastes often turn to strawberries. My friend LaVonne Lea Rey posted this recipe to her facebook page back in 2014 and I thought many of you would like this recipe. Enjoy!

Simply Delicious Strawberry Cake

12-16 Servings
Prep: 25 min.
Bake: 25 min. + cooling
Ingredients

• 1 package white cake mix (regular size)
• 1 package (3 ounces) strawberry gelatin
• 1 cup water
• 1/2 cup canola oil
• 4 egg whites
• 1/2 cup mashed unsweetened strawberries

Frosting

• 1 cup heavy cream,
• 1 cup confectioners sugar
• 2 cups fresh strawberries, sliced or halved.

Directions

1. In a large bowl, combine the dry cake mix, gelatin powder, water and
   oil.
2. Beat on low speed for 1 minute or until moistened; beat on
   medium for 4 minutes.
3. In a small bowl with clean beaters, beat egg whites on high speed
   until stiff peaks form. Fold egg whites and mash strawberries into
   cake batter.
4. Pour into two greased and floured 8-in. round baking pans. Bake at
   350° for 25-30 minutes or until a toothpick comes out clean.
   Cool for 10 minutes before removing from pans to wire racks to cool
   completely.
5. To prepare frosting, beat cream and sugar until stiff peaks form.
   Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries.