Pat's Breakfast Strawberry Cake

"A big chunk of this and a cup of good hot coffee will make your day go like a breeze. This is an easy one. Enjoy!"
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Preheat the oven to 350-degrees F.
  • In a medium mixing bowl, pour in the strawberries and 3 tablespoons of the sugar. Stir and allow the berries to marinate for 15 or 20 minutes.
  • After the berries have marinated, pour in the commercial strawberry glaze and blend. Set aside.
  • In a large mixing bowl, whisk in all the remaining ingredients except for 1 tablespoon of the sugar, and, the cooking spray Mix the dry ingredients first, and then the wet ingredients. It should turn out about like pancake batter -- don't worry, it will rise just fine!
  • Spray a 9" x 13" casserole dish with the cooking spray and spread the strawberry blend in the bottom. Then, pour the batter evenly over the strawberries. Place the dish in the oven and allow to bake for 30 minutes.
  • At the end of the 30 minutes, remove the cake from the oven and sprinkle the last tablespoon of sugar evenly over the top of the crust.
  • Increase the oven temperature to 375-degrees F. and return the cake to the oven for 15 more minutes. (Do not wait for the temperature to actually reach 375-degrees before doing this).
  • The cake should be a nice golden brown on top when done. Allow it to sit for at least 10 minutes prior to serving. You can top the individual cake servings with Cool Whip or other whipped topping if you wish -- I like mine just as it is, but kids seem to love the added whipped topping.
  • NOTE: An alternative -- you can skip the sugar on top (still raise the temperature though), and when the cake is done, sprinkle about 2 tablespoons of confectioner's sugar (powdered sugar) over the top.

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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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