Easter & Strawberry Cake

Easter is a beautiful day rain or shine….
God our Father,
by raising Christ your Son
you conquered the power of death
and opened for us the way to eternal life.
Let our celebration today raise us up
and renew our lives by the Spirit that is within us.
Grant this through our Lord Jesus Christ, your Son,
who lives and reigns with you and the Holy Spirit,
one God, for ever and ever. Amen.
International Committee on English in the Liturgy (ICEL)

Our first holiday as a family!

Mom, Dad and the grandkids (Emmerson, Peyton, and Trey)

Trey (2 months) lookin‘ good

the Easter bunny came for the kids….

and the adults!

Enjoying an Easter honeyham from Honey Sweet Foods in Valley Junction

I was in charge of dessert so decided to put to use only the best in-season produce….strawberries!

Fresh Strawberry Cake

recipe from Ivy’s Bake Shoppe Cookbook (bake shoppe in Burlington, Iowa)

1 white cake mix

3 T flour

1 (3oz) box of strawberry gelatin

4 eggs

1/2 C water

1 C canola oil (or you could try half applesauce)

1 C sliced strawberries


1 1/3C powdered sugar

1 stick cold butter (Yes, this is definitely “Paula Deen” cooking as I like to call it 🙂

1/2 C sliced strawberries


Beat all of the cake ingredients, except strawberry slices, together in an electric mixer for 4 minutes. Stir in strawberries. Grease and paper (optional) two 9-inch round cake pans. Divide batter and pour into each pan. Bake at 350F for 35 minutes.

In the meantime, make frosting. Combine the sugar and butter together and beat for 3 minutes. Add strawberries on low speed, and beat until thoroughly mixed. Do not over beat. The frosting is more like a ganache. Frost middle and top of cake, but not sides. Drizzle with chocolate or garnish with fresh strawberries on top. makes 12 servings.

Enjoy this fresh taste of Spring!

Until next time…

look good, feel good, do good