Strawberry Cake

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Strawberry Cake
Victoria Shadi Shokri - shadishokri@hotmail.com

I have a passion for cakes, especially around strawberry season or whenever I find fresh raspberries or blueberries. I love berries in general, They are a great source of antioxidants, and they leave my tastebuds happy and my body feeling strong.

When I lived in Connecticut, my family and I would go strawberry picking and come home to make jars of jams and fresh pound cakes. My sister and I would then visit good neighbors on these warm summer afternoons so they could enjoy our strawberry filled cakes with fresh tea.
 
The Strawberry Cake recipe below always takes me back to those sweet memories of past summers. I hope you will create new blissful memories as you enjoy these tasty creations.
 
Ingredients:
1 Package of Pillsbury Pudding-in-the-Mixcake
Boysenberry syrup
1 Carton strawberry Ice-cream
2 Medium boxes of fresh strawberries, washed and trimmed
Whipped cream

 Directions:
Prepare cake according to directions, adding just a bit less water than suggested. After it’s finishing baking, take it out of the oven and allow it to cool.
 
Lay cakes on a cake tier and spread a layer of syrup, Add the chopped strawberries to the middle and top of each cake. With a sharp knife dipped in the hot water, cut slices of the ice-cream into wedges. Using a quality whipped cream, pipe the sides and top of the cake in decorative spirals.
 
Serve and enjoy immediately!

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