I've shared previously about the notebook of her handwritten recipes she gave me as one of my wedding presents. Like her Chicken Casserole, these recipes bring back a flood of memories of growing up with her.
This weekend, we celebrated my mother's Mother's Day. I prepared many of my mother's favorite things, but the most special had to have been her own mother's Strawberry Cake.
Grandmother Verdie's Strawberry Cake
Preheat ovens to 350 degrees.
1 Box White Cake Mix, Duncan Hines
3 Tablespoons All-Purpose Flour
1 Small Box Strawberry Jello
1/2 Cup Water
1 Cup Crisco Oil
4 Eggs
1/2 Small Box Frozen Strawberries, Birdseye
Step 1. Mix all ingredients in mixer until well combined.
Step 2. Grease and flour cake pans.
Step 3. Divide batter evenly into two or three eight inch cake pans.
Step 4. Remove from oven and cool completely.
Grandmother Verdie's Strawberry Buttercream Icing
1 Stick Butter
1 Box Confectioner's Sugar
1/2 Small Box Frozen Strawberries, Birdseye (remainder from used in cake batter)
Step 1. Mix all ingredients in mixer until well combined.
Step 2. Add more confectioner's sugar if icing is too thin, add strawberries if too thick.
Step 3. Spread over layers.
Step 4. Refrigerate until ready to serve. Garnish with fresh strawberries.
Note: As my Grandmother taught me, make a double batch of the Strawberry Buttercream Icing. You may have about 2 cups icing left over to be used on cupcakes or tea cake filling later in the week.
I love pulling out the notebook of her recipes. I feel like she is right beside me, giving me tips the entire time I am cooking. I am so appreciative of the gift she gave me as a young bride.
And today, I just pour over her handwriting and remember.
This post is part of Mouth Watering Monday at A Southern Fairytale.
Do you have a favorite recipe that is an heirloom in your family?
