Speaking of pound cake, this looks great: Strawberry Swirl Cream Cheese Pound Cake

I've never been happy with strawberries baked into a cake. Mine usually shrink and leave holes

behind where berries should've been. Only true solution is to use strawberry preserves or even dried strawberries but those taste like ass. What's a mother to do? (Can I say "ass" here?)

 
These are cooked first - diced, mixed with sugar, etc. to make a kind of sauce, then swirled.

 
I tried the Fresh Strawberry Yogurt Cake from Pinterest and....

Well, lets just say this whole being laid off and turning 50 all at once just has not been kind to me. I have screwed up several things this being the first of them. I reached for baking soda and I knew it was behind the baking powder and didn't pay attention until the timer went off and the cake wasn't browning or rising. Then it hit me, I used cornstarch. So it affected the rising but really shouldn't have had much effect on the flavor and I am kind of like Steve, I have yet to have a strawberry cake using fresh strawberries that I like. This is one case where fresh is not better to me - give me the old jello strawberry cake or ones using the frozen strawberries in syrup.

 
Meryl, our Canadian friends said they won't be coming to visit until strawberries are in season just

so I'll make this cake for them!

 
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