Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberry cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love strawberry season! It’s such a joy to go to one of those pick-your-own strawberry patches and gather up a bushel or two of fresh berries. Nothing at the grocery store can top their flavor! Where I live there are wild strawberries that grow in the forest. These are the bEST. They are so sweet and juicy. You have to keep an eye out for when they come up though and get them quickly because the animals like to eat them, too. I never in my life thought I’d be competing with deer for strawberries until I moved to Pennsylvania. The bears like ’em too!
This cake is super pretty and dainty so bringing it with you to a baby shower or bridal party is ideal.
Place a few mint sprigs on top for decoration if you’d like. Enjoy!
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Quick Tip: You can mix a few reserved strawberries into your icing as the recipe suggests but I choose not to and saved the berries to be mixed with glaze and placed on top of the cake.