Michigan Cottage Cook: MONTANA CREAM AND STRAWBERRY CAKE

I spent almost 2 years in Montana with Oldest Son who served for 6 years in the U.S. Air Force. We were in Great Falls. What a different world from the Great Lakes country. The golden high plains with the purple mountains in the distance; sounds like a song! The history of Lewis and Clark became alive for the first time. It was fun to imagine herds of dinosaurs on the bluffs across the mighty Missouri River when out walking the rails to trails but best of all was collecting old regional cookbooks in the antique stores.

MONTANA CREAM AND STRAWBERRY CAKE
I love butter and cream. When I was growing up, we used cream, never milk, on our cereal. However, my doctor gets a little snippy when my blood tests show I have been over-indulging. So using a pint of whipping cream, makes this recipe a once a year indulgence or a perfect dessert for a church potluck or big family reunion. I took this to a potluck and people were practically licking the bottom of the pan so they could turn it over and get the name off the bottom so they could get the recipe. The cream and the berries form a luscious sauce while the cake rises to the top making this a perfect strawberry time dessert.

Ingredients.

1 pkg. white cake mix plus egg whites and oil

4 c sliced strawberries
A sprinkle of cinnamon
A little sprinkle of allspice
1 c sugar
1 pint whipping cream

Prepare batter for 2-layer size cake. Mix according to package directions. Pour batter into 9x13-inch pan sprayed with cooking spray. Cover batter with strawberries; sprinkle strawberries with sugar. Pour whipping cream over ingredients in pan. Bake in preheated oven at 350° for 50 to 60 minutes.