Photo

Click on photo to enlarge

Jackye Cocoros is the owner of Savory Creations, LLC (www.savorycreations.com) and provides personal chef services including cooking classes & dinner parties. Jackye also teaches cooking classes for OLLI at Clemson University. (www.clemson.edu/OLLI/). E-mail jackye@savorycreations.com with your SC grown produce sources.

When it comes to food and the month of May, I have only one thing on my mind. Strawberry cake. My grandmother was the one who created the miracle. In her later years, I was "trained" and assisted when her arthritic hands wouldn't allow her to do the simple tasks required.

I won't ever forget our times, "Jackkkyyyeee! You can't measure flour that way! You'll destroy the cake!" And I would measure the flour again. With her passing last June, the torch passed to me. Yesterday I baked two strawberry cakes.

My aunt called to say the recipe was exactly the same and the cake was delicious! Of course I gloated inside just a little, "What did you expect? Grandmother trained me. Of course it's gonna be good.” I only had one little problem. I gave all the cake away and didn't get a piece. Now I have to make another! I wonder if Grandmother used to feel this way.

There's nothing like fresh, local berries, which you can find just by driving down the road. Pickup trucks are loaded with baskets of beautiful strawberries. Support your local farmer and pick up a basket or two.

Here's to you, Grandmother. Hope you enjoy!

Vee's Strawberry Cake

2 sticks unsalted butter

2 cups sugar

3 cups Swanson's cake flour (measure, sift, then remeasure)

4 eggs

2 ΒΌ tsp. baking powder

ΒΌ tsp. table salt

1 tsp. vanilla extract

1 cup whole milk (add vanilla to milk)

Bring butter, eggs and milk to room temperature. Grease three 9-inch cake pans. Preheat oven to 350 degrees.

Sift flour with baking powder and salt. Set aside. Cream butter and sugar. Add eggs one at a time beating 30 seconds in between. Turn mixer to low speed. Add 1/3 of flour and Β½ of milk. Add 1/3 of flour and last Β½ of milk. Add rest of flour. Mix until flour is just incorporated. Spoon and spread batter evenly into pans. Gently tap pans on counter. Bake for 25 minutes and check. Cake is done when edges pull away from pan and inserted toothpick comes out clean.

Frosting:

1 Β½ lbs. 10x confectioners sugar, sifted

1 Β½ sticks butter (room temperature)

2 pints of berries or more

1/3 cup sugar or more

Wash berries and dry. Set aside 4 or 5 for frosting. Remove caps and slice ΒΌ inch thick. Add 1/3 cup of sugar. Gently stir and check for sweetness. Add more sugar if needed.

Remove caps of berries for frosting and mash. Set aside.

Cream butter. Gradually add powdered sugar to combine. As needed add a little of the mashed berries to moisten so frosting is spreadable and not too dry. DO NOT add too much of the berries or your frosting will break.

Place cake layer on plate and spoon sliced berries on top. Take next layer and frost the bottom. Place frosted side on top of sliced berries. Spoon more berries on top of the second layer. Take final layer and frost the bottom. Place on sliced berries. With remaining frosting, frost the top edges leaving a bare circle in the middle. Frost the sides. Spoon berries in the middle of the cake. Best when eaten same day made. Store in refrigerator or it will sour.

Jackye Cocoros is the owner of Savory Creations, LLC (www.savorycreations.com) and provides personal chef services including cooking classes & dinner parties. Jackye also teaches cooking classes for OLLI at Clemson University. (www.clemson.edu/OLLI/). E-mail jackye@savorycreations.com with your SC grown produce sources.