My Grandma's 92nd Birthday cake (strawberry, of course!)

Strawberry Cake

• 1 package white cake mix
• 1 package (3 ounces) strawberry-flavored gelatin powder
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1/4 cup water
• 3/4 cup mashed strawberries.

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean.  Cool completely.

Cream Cheese Frosting (if you want to make homemade)

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Frost bottom layer first with cream chese frosting.  Cover bottom layer with fresh sliced strawberries then add top layer and frost all over.  Cover top of cake with more sliced strawberries and keep cool until serving.  I like to add silk flowers around the bottom of the cake to give it a "frilly" look.  Get creative with your ideas & everyone will be happy!

Strawberry Lime Marinade and Strawberry Salsa (Chicken Pitas)

This was the entry I submitted for the South Carolina Strawberry Festival recipe contest.  Although I did not win first place, I was honored to receive the "Queen's Choice" award and a yellow ribbon. The strawberries came from my own garden and I was lucky enough to have a plentiful amount of them to pick.

Strawberry-Lime Marinade

1 cup lime juice (freshly squeezed is best, but bottled can be used with success)

1 cup cooking oil* (I use  ½ cup veg. and  ½ cup olive oil)

2 tsp. ground ginger

1 cup fresh strawberries, stems removed and crushed

2 tsp. dill seeds

2 tsp white sugar

2 tsp honey

Mix & refrigerate

This marinade can be used on pork, chicken, and beef.  Marinate the meat at least 2 hours and also use to brush on during cooking.  Larger amounts can be made up and refrigerated for about 2 weeks.

Strawberry Salsa:

1/2 medium red onion, chopped

1 jalapeno pepper, de-seeded and minced

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 green bell pepper, chopped

1/2 orange bell pepper, chopped

1/3 cup finely shredded fresh cilantro leaves

1 1/2  cups fresh strawberries, hulled and sliced (feel free to use up to 2 cups)

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Mix all ingredients and refrigerate for at least 2 hours before serving.  This salsa is exceptional the day after, so if you have patience, make it the night before you plan to serve :)

After preparing the marinade and salsa, I took boneless, skinless chicken breasts and marinated them for about 2 hours before grilling them.  I brushed some marinade on the chicken during cooking to give it a nice pink color and wonderful flavor.  Take the grilled chicken and cut into strips small enough to fit into a pita that has been lined with fresh baby spinach leaves.  Top the pitas with the salsa and have a flavor explosion in your mouth!! <3 JLH

**forgot to mention that I served this with strawberry "tea"...here's the info:  http://www.facebook.com/photo.php?fbid=155774197823522&set=a.155774194490189.41594.154452341289041&type=1&theater