I am so glad spring is here. It isn’t because of the warmer weather or longer days. It’s not because of the blooming flowers or chirping baby birds.
I’m glad it’s spring because of all of the tasty fruit that are available this time of year. Yes, you can get strawberries and other spring fruit year round, but in the off-season they are overpriced and don’t taste as juicy.
For the past few weeks I’ve been buying two containers of strawberries every visit to the grocery store and have been stocking them up in my freezer. I’ve also bought pineapples, mangos, oranges, and kiwis.
I’ve made so many smoothies these past few days that I wanted to try something new. I made this yummy cake to share with you all. Enjoy!
1 ½ Cups Cake Flour
¾ Cup Sugar
1 ½ Tsp. Baking Powder
½ Tsp. Salt
¼ Cup Butter, Softened
¾ Cup Whole Milk
1 Tsp. Orange Extract
1 Container of Vanilla Frosting
1 ½ Cup Strawberries, Sliced
½ Cup Mandarin Orange Slices, In Own Juice (Strain juice from oranges and set juice aside in separate container.)
3 Large Kiwis
Preheat oven to 350°. Grease sides and bottom of 8×8 glass baking dish. If using metal baking dish there is no need to grease sides of pan. Put ¾ cup of strawberries in mandarin orange juice and set aside.
In a large bowl, mix all ingredients together, except the fruit. Pour the batter into a glass baking dish. Evenly place ¾ cup of strawberries on top of batter.
Bake for 25-30 minutes or until cake test is passed. Let cake cool and apply frosting.
Strain juice from the strawberries.
Add strawberries, oranges, and kiwis to the cake in a decorative pattern.