And the patriotic pride continues in our house. Decorating with red, white and blue just adds a fresh crispness to the house after the more soft ethereal flower themes of spring. My mind is squarely in the summer fun zone. Our garden stands ready for summer produce, the ice cream maker has been brought out of storage and the winter throws have been tucked away until fall. I may or may not have gone three days without makeup. It may not be the seemingly endless summer of my youth, but it will be fun, relaxing and rejuvenating. Sounds pretty good to me.
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School is almost finished for the year, shorts are once again comfortable and the sun is still bright in the sky at 7:30. Summer is back again after what felt like a decade. How sweet it feels this year in comparison to a year ago. I really want to soak it up this year beginning now…with my eyes on the patriotic spirit I love so much. Bring on the red, white and blue!
It was a beautiful day for our annual strawberry picking Saturday. I’m now in possession of 7 pounds of juicy, succulent berries. Some we freeze immediately, some are refrigerated for easy snacking and some are used in baking adventures…like this Strawberry sheet cake. It is super yummy.
The Usual Cast Of Characters
1 cup unsalted butter, softened
1⅔ cups sugar
1 (3-ounce) box strawberry gelatin
3 large eggs
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup whole buttermilk
½ cup finely chopped fresh strawberries
The Steps To Glory
Preheat oven to 325°. Spray a 13×9-inch baking pan with baking spray with flour.
In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in strawberries. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 35 to 45 minutes. Let cool completely on a wire rack.
Top with fresh whipped cream and strawberry purée.
Strawberry picking… a family tradition since 2015!