Fresh Strawberry Bars
3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars.
Six-Layer Strawberry Cake
Nonstick cooking spray
3 1/2 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar
2 tablespoons strawberry liqueur
2 teaspoons vanilla
Red food coloring
1 cup buttermilk
1 cup finely chopped fresh strawberries
6 egg whites
1 teaspoon cream of tartar
2 8 ounce packages cream cheese, softened
1 cup butter, softened
1/4 cup milk
2 teaspoons vanilla
1 teaspoon lemon extract
4 pounds powdered sugar
1 1/2 cups shaved or flaked coconut (optional)
White chocolate curls (optional)
Preheat oven to 350 degrees F. Coat three 8×2-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat waxed paper with cooking spray. Set pans aside. In a large bowl stir together flour, baking soda, and salt; set aside.
In an extra-large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add 1-1/2 cups of the granulated sugar, beating about 2 minutes or until well combined. Beat in liqueur, 2 teaspoons vanilla, and 10 drops food coloring. Alternately add flour mixture and buttermilk to sugar mixture, beating on low speed after each addition just until combined. Fold in 2/3 cup of the chopped strawberries.
Thoroughly wash beaters. In a large bowl combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add remaining 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the beaten egg whites into cake batter to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pans, spreading evenly.
Bake for 20 to 25 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 15 minutes. Remove from pans; remove waxed paper. Cool completely on racks.
For white frosting, in an extra-large bowl combine 1 package of the cream cheese and 1/2 cup of the butter. Beat on medium speed until smooth. Beat in 2 tablespoons of the milk, 1 teaspoon vanilla, and 1/2 teaspoon of the lemon extract. Gradually add 2 pounds of the powdered sugar, beating well.
For pink frosting, in another extra-large bowl repeat Step 5 using remaining cream cheese, butter, milk, vanilla, lemon extract, and powdered sugar, except add 8 drops food coloring with the milk. Fold in remaining 1/3 cup chopped strawberries.
To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side up, on a serving plate. Spread with 1 cup of the pink frosting. Place another cake layer, cut side down, on top of frosting. Spread with another 1 cup of the pink frosting. Repeat with three more cake layers and the remaining pink frosting. Top with the final cake layer, cut side down. Insert three or four long wooden skewers vertically into cake so layers do not slide. Loosely wrap with plastic wrap and chill for 30 minutes.
Frost side of cake with about 3 cups of the white frosting. If desired, lightly press coconut into frosting. Remove skewers. Frost top of cake with the remaining white frosting. Garnish with additional strawberries and chocolate curls, if desired. Chill for 1 hour before serving. While still cold, cut cake
Strawberry Avocado Salad
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado – peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Source BHG & Midwest living