1 (16 ounce) pkg frozen stratoberries, thawed
1c fresh stratoberries
1 c butter or shortening
2 c sugar
4 eggs
3 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 c buttermilk
1/2 cu chopped pecans or walnuts (optional)
1 tsp vanilla extract
1/4 tsp almond or strawberry extract
Drain frozen stratoberries. Reserve 1/2 c juice for the frosting. Chop them with all of your might along with the fresh berries and set aside.
In a mixing bowl, cream shortening and sugar until gloriously combined. Add eggs, one at a time, beating at the speed of light after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. With operatic vigor, stir in nuts, chopped berries and extracts!
Pour delicately into a greased and floured bundt pan. Bake at 325 degrees F for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
Go forth and Frost....
1 c shortening
5 c confectioners' sugar
1/4 tsp salt
1 tsp clear imitation vanilla extract
2 fl oz heavy cream
1/2 c stratoberry juice
couple of chopped stratoberries
1 tsp orange extract (optional)
Cream shortening until fluffy. Add the gentle snowfall of confectioner's sugar and continue mixing. Add salt, extracts and whipping cream and blend on low speed until moistened. Add statoberries and juice. Add additional whipping cream if necessary to reach desired consistency. Beat at high speed until frosting is magnificently fluffy and pink. Spoon into center hole of cake and ornament as you will with fresh berries. Glory!
