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Old 03-31-2009, 11:54 PM   #11
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
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Connie, that is the same one my mother in law gave me years ago too.

Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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Old 04-04-2009, 11:31 AM   #12
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Location: Alabama
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The first time I baked this cake was in January 1959 (married Dec. 1958). My step mil made it and my husband liked it, so I gave it a try. Been baking it now for over 50 years - a real keeper!!

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Old 06-17-2009, 07:31 AM   #13
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the cake

I made this cake Monday and it was great my best friend LOVE it !!! she big strawberry fan , nice texture and moist very tasty .thank you for sharing this recipe.
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Old 09-16-2009, 09:33 AM   #14
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Join Date: Jul 2009
Location: Chicago
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fresh instead of frozen strawberries okay in cake?

I have seen several recipes for strawberry cake that call for frozen strawberries--thawed first, of course.

Is it possible to substitute fresh ones? And if so, how do I determine the equivalent of fresh to frozen strawberries?

Thanks for any help!
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Old 09-16-2009, 09:56 AM   #15
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Join Date: Aug 2009
Location: Michigan
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ChefJune - that cake recipe sounds wonderful. I have a couple of quick questions for you. In the first step for assembling the cake, it says:
Stir the filling well so that it is easy to spread. Spread a generous amount of Strawberry Preserves on the cake.
Is the filling mentioned just the strawberry preserves, or is there another component I missed?

Also, in the frosting recipe:
3 tablespoons strawberry preserves (or 1/2 cup Sorrell Ridge Strawberry Conserves-spreadable fruit)
1/2 cup puréed fresh strawberries
Does it really jump from 3 tablespoons to 1/2 cup (8 tablespoons) based on the brand you use? Or is the 1/2 cup conserves a substitute for the fresh puréed strawberries?
Thank you! This recipe is definitely going in my stockpile. I'm just bummed it's not strawberry season anymore!

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cake, icing, strawberry

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