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Strawberry dream torte 1 cake mix (yellow or white) 2 cups sugar 2 cups sour cream 1 carton whipped topping 1 quart strawberries 12 oz. coconut 1. Prepare cake mix as directed on package. Bake in two 9-inch cake pans. 2. Let cool. 3. Wash and cap strawberries. Drain well. 4. Combine sour cream, coconut, and sugar, reserving 1 cup for frosting.
5. Slice each layer in half, creating 4 layers. 6. Place sliced side of first cake layer on plate. 7. Slice fresh strawberries covering cake completely. Spread 1/4 of coconut filling over strawberries. Repeat this step for other layers. 8. Combine whipped topping with the 1 cup of filling. Frost cake. 9. Refrigerate overnight. Variation: peaches also do nicely. You’re sure to get raves from this “Fresh Strawberry Pie.” It is packed full of sweet strawberries resting in a nutty, buttery crust. Fresh strawberry pie From Flo Duvall Butter Pecan crust: 1/2 cup butter 1 cup flour 1/4 cup light brown sugar ■ 1/3 'cup chopped pecans Strawberry Filling: 1 cup crushed strawberries 3/4 cup water 1 cup sugar 21/2 tablespoons cornstarch 1 to 1 Vi quarts fresh strawberries, sliced whipped cream Crust: Blend butter, flour, and sugar until crumbs form. Stir in nuts. Press mixture into 9-in. pie plate. Bake at 375 degress from 1215 minutes, until golden brown. Filling: Crush 1 cup strawberries. In small saucepan combine crushed berries, water, sugar and cornstarch. Cook, stirring until mixture thickens; cool. Arrange remaining sliced strawberries in baked pie shell; pour cooled, cooked strawberry glaze over fresh fruit. Chill until serving time. Top with whipped cream. Fresh bread lovers will find Liz Tole’s “Strawberry Bread” a delightful way to eryoy strawberries. Strawberry-nut bread 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon 2 cups sugar 4 eggs, beaten IV* cups vegetable oil 2 cups thawed sliced frozen strawberries IV* cups chopped pecans Combine dry ingredients. Add eggs, oil, strawberries, and pecans; stir just until all the ingredients are moistened. Spoon batter into 2 wellgreased 9x5x3 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until bread tests done. Cool in pan 5 minutes; remove to wire rack to cool. Yield: 2 loaves.
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