Strawberry cake

The spring is here, and there is no excuse to postpone the kitchen spring cleaning. This is quite a quest in my case. To make it less daunting I need to divide the task into smaller jobs, and do one cupboard at a time, or I will be forever procrastinating.

I should be particularly merciless with all the old jams and chutneys. I am usually over enthusiastic in autumn, and make too many jars. Some I manage to give away, but there is still a lot, we never eat all preserves I make, then the next canning season comes, and the circle is never ending.

Trying to find some space on the shelves for the honey I bought a few days ago, I discovered that I still had half of the strawberry cake mix, half of the tub of cream cheese frosting, as well as a jar of strawberry jam with just a few tablespoons of jam left. Plus there was a small pot of yogurt in the fridge which nobody fancied. If I dump everything into a cake mix, it might just work. 

Strawberry cake

Ingredients:

3 medium eggs

half a box of strawberry cake mix (e.g. Betty Crocker)

100g self-raising flour

100g Greek style yogurt

2tbsp strawberry conserve (I used TipTree Strawberry conserve with Champagne)

100g butter, melted

cream cheese frosting (half a tub) + sugar sprinkles for decoration

In a mixing bowl beat 3 medium eggs with the cake mix. Add the flour, yogurt, conserve and melted butter, and mix well. Pour the cake mix into an oiled spring cake tin. Place the tin in the oven preheated to 180C. Bake for 35+ minutes, check with a wooden toothpick if it's ready.
Take the cake out of the oven, let it cool before slicing into two halves. Spread half of the frosting on the first layer, cover with the second layer, and spread more frosting. Sprinkle some of colored sugar sprinkles on top.

This is a quick and easy bake, and I was pleased to finish a few bits and bobs in the kitchen.

Adding this recipe to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.