Did I miss the boat on sharing these strawberries recipes? You can still pick up strawberries at Lancaster Central Market. They may be from California but it’s still summer there so you want to get on these recipes asap. Never eat strawberries out of season, Santa knows and does not look kindly on those noshers.
I made 5 recipes from the cookbook.
- Layered Fruit Salad, Margie Shaffer, S. Clyde Weaver, Inc. (pg 15)
- Fresh Berry Soup, Janelle & Kendal Yoder, Lettuce Toss Salad (pg 35)
- Strawberry Swirl Cake, Joyce Denlinger, S. Clyde Weaver, Inc (pg 152)
- Strawberry, Orange, & Avocado Salsa, Betsey Sterenfeld Central Market customer (pg 192)
- Fruit Smoothie, Sara Neilon, Central Market customer (pg 202)
I’m not permitted to repost all the recipes from the cookbook but there is one I will share as minor adjustments were made.
Before I do, the fresh berry soup is a must! I served it with a bit of granola and was sure to leave some fruit chunks in for texture. The salsa is a basic go to recipe to use all summer long, just swap out whatever is in season.
Let’s talk about the Strawberry Swirl Cake by Joyce Denlinger of S. Clyde Weaver, Inc on page 152.
This recipe makes me giggle. Jello… what??? Sounds like fun. I used Bob’s Red Mill gluten free cake mix and substituted a chia seed powder & water for the eggs. I did not want a swirl but a full on surprise. I dumped the red btter in the middle leaving the rim of the cake white. Was going to make cupcakes but ditched that idea … also ditched the make 2 mini cakes, one white, one red idea. I’m only one person, already!!! This is a big cookbook full of AMAZING recipes.
I have made icings in the past, mostly buttercream, but never a recipe like this and was very skeptical. I was certain that it would not blend well and the texture would be too soft. This icing recipe was smooth and went on easy.
What really struck me is that it was almost marshmallow like…not only that but I am quite certain the icing could with stand a hurricane, flood or any other natural disaster….unless the bowl resting above the cake shimmied off the shelf in an earthquake and squashed it…maybe it would not survive that (secretly I think it would).
My adjustements were minor. I used non-fat Greek yogurt in place of the sour cream, added a teaspoon of vanilla extract, and used 3/4 of the container of whipped topping (YES phoebe’s pure food followers… I used frozen whipped topping instead of whipping real cream…was so curious about this recipe). I also kinda did not measure the sugar…
Yogurt Icing Recipe for the Strawberry Swirl Cake
1 cup non-fat Greek yogurt
1 cup, give or take, powdered sugar
1 teaspoon vanilla extract
9 ounces whipped topping, thawed
Mix the yogurt, powdered sugar and vanilla extract until smooth. Fold in the whipped topping until smooth.
That’s it. I let this cake sit out on the counter in an 84˚ room temp and nothing melted or moved. Try it, it was easy. I’d use it for cupcakes too.