STRAWBERRY CAKE (Fran Shinskie)

½ lb. butter, softened
2 cups sugar
3 eggs
3 cups fresh strawberries, mashed
3 cups sifted cake flour
1 Tbs. baking soda
½ tsp. nutmeg
½ tsp. cinnamon

Cream butter. Add sugar gradually and beat until light and fluffy. Add eggs  one at a time and beat well. Sift flour, soda, nutmeg and cinnamon together. Add dry ingredients alternately with mashed strawberries to the creamed mixture. Bake in two 9" or three 8" round pans at 350F until cake shrinks from sides of pan, about 45 minutes. When cool, ice with strawberry icing.

STRAWBERRY ICING

2 ¼ cup confectioners sugar
3 ½ Tbs. butter, softened
1 Tbs. lemon juice
2 Tbs. crushed strawberries

Cream butter. Add sugar gradually. When creamy add lemon juice and strawberries. Add more sugar needed. Let stand over hot water 10 minutes to remove raw sugar taste. Makes enough to frost middle and top of cake. (From Williamsburg Herb Cookbook)