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a patchwork strawberry Easter cake


I love fresh strawberries! Despite my scare of being allergic to them in N.Africa, which I have definitely proven that theory wrong, I have been eating them UP! Last Saturday, Dan and I headed to Strawberry Hill in Chesnee, SC for a relaxed breakfast and of course we had to buy a gallon of fresh, beautiful, bright red strawberries - which I ate in a week!! My dad bought me a second gallon though from a local farm, the Fisher's - so I have plenty to last me a couple more days, before I have to buy another gallon.  I've been making all kinds of things and will hopefully try my hand at making strawberry jam soon. I made a batch of fresh strawberry muffins for our friends Jay & Carrie who recently welcomed sweet Ella Grace into the world. I also made a strawberry cake with strawberry cream and chocolate frosting for our family's Easter lunch. It was so scrumptious!!  Homemade strawberry cake is one of Dan's favorites, so I knew all along that I wanted to make one for Easter, but apparently, that's a hard task?!  It took me forever to find a great recipe and I eventually ended up bringing three recipes together - so here ya go... my patchwork strawberry cake with strawberry cream filling and chocolate icing recipe... Hope you enjoy! 


Strawberry Cake

  • All-purpose flour, for pans
  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cup pureed strawberries, strained*
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 4 large eggs, beaten

1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside. I just used 2 9 inch round cake pans and it was perfect! 

2. Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.

3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

This recipe was from ADashofSass but I did adapt it some to work for us! We didn't add the red food coloring but if you want a bright red cake, you might want to! Ours was just kinda pale pink. 


Strawberry Cream Filling

(I made this while the cakes were baking and put it in the fridge to thicken some)

  • cup sliced strawberries
  • 1/8 cup sugar
  • 4 ounces package cream cheese, softened
  • 1/8 cup powdered sugar - added more to thicken it! 

1. Combine the strawberries and sugar and chill for about an hour, or longer.

2. Drain excess water from strawberries and sugar.

3. In mixing bowl blend cream cheese and powdered sugar until smooth.

4. Stir in reserved strawberries.


Creamy Chocolate Icing

  • 2 tablespoons butter or margarine
  • 2 (1 ounce) squares unsweetened chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar - we added about a cup more to make it more solid and spreadable
  • 1/4 cup water

1. In a medium saucepan, melt the butter and chocolate over low heat. Stir constantly until melted and well blended. Take off the heat.  

2. Add the vanilla and sugar; beat with an electric mixer.

3. Add water gradually as you beat until it is a spreadable consistency.

This hardens really quickly, so make sure that your cakes are cool and ready to be iced and ice them quickly!