Strawberries

Strawberry Cake

1 box white cake mix
1 box strawberry jello
1 Tbsp. flour
4 eggs
¾ cup oil
½ cup mashed sweet strawberries (frozen is fine)
½ cup water

For Frosting:
1 box powdered sugar
1 stick margarine
¼ cup mashed, sweetened strawberries

Mix together cake mix, jello, and flour. Add oil and water. Then add eggs one at a time. Add strawberries, mixing well. Bake at 350 degrees for 30-35 minutes for a sheet cake and 25 minute for layers. Cool before icing. For the frosting melt margarine and add sugar and strawberries. Mix until very smooth. Allow icing to cool before using. Store cake in refrigerator after icing. (Notes: Freezes well. If icing is not thick enough add more powdered sugar.)

Strawberry Trifle

3 ½ ounce package of vanilla or French vanilla flavored instant pudding
1 cup of sour cream
1 cup of sweet milk
1 tsp. Grated orange peel
2 cups of whipping cream
½ of a tube angel food cake, cut into bite-size pieces
1 quart of fresh strawberries, sliced

In a large mixing bowl combine dry pudding mix, sour cream, milk and orange peel. Mix on low speed, scraping the bowl often, until thick. Fold in whipping cream. In a 3 quart serving bowl, layer half of the cake pieces, half of the strawberries, and half of the pudding mixture. Repeat the layers. Cover and refrigerate for at least 2 hours. Note: It is not necessary to whip the cream before folding it into the pudding mixture. Makes 10-12 servings.

Strawberry Spinach Salad

8 cups Bite size pieces spinach
¾ pint Strawberries, sliced
¼ cup Pine nuts, or desired nut
red onions

Dressing
1 portion Briannas Home Style Blush Wine Vinaigrette Dressing
1 portion Briannas Home Style Rich Poppy Seed Dressing

For dressing, mix 1 portion of vinaigrette dressing to 1 portion of poppy seed dressing. Example; one cup to one cup. For salad, prepare salad ingredients, except nuts. Toss dressing with salad. Sprinkle with nuts. Makes 8 servings. Other brands of salad dressing are fine.