Sweet Strawberry Delight

This scrumptious cake is light and refreshing and definitely a spring and summer favorite.  The recipe originally comes from Debbie Buttars, my mother's friend and neighbor.  I made my cakes with strawberry Danish dessert and strawberry, but raspberries and raspberry Danish dessert can also be used.  It's sure to be a hit either way!

Ingredients:

White cake mix
1 pt. heavy whipping cream, whipped
1 1/4 c. powdered sugar
8 oz. cream cheese, softened
1 1/2 tsp. vanilla
1 box strawberry or raspberry Danish dessert (choose the flavor to correspond with the berries you will be using)
1/4 c. sugar
1 pt. berries

In a 9x13 pan, make white cake according to package directions.  Cool.  Mix whipping cream, sugar, cream cheese, and vanilla together.  Spread on top of cake.  Make Danish dessert with sugar added according to package directions for pudding.  Cool.  Add berries.  Spread on top of cream cheese mixture.  Chill well (at least a couple of hours) before serving.

Perfect Peach Cobbler

This recipe comes from an excellent cook, Marge Dixon, who was one of the leaders in Young Women's when I was about 17 years old.

3 c. sliced peaches
1 c. sugar
1/2 c. water
1 c. sugar (additional)
2 T. shortening
2 eggs
2 T. milk
1 c. flour
1 tsp. baking powder
1/2 tsp. salt

Combine peaches, 1 cup sugar, and water, and bring to boil. Set aside. Cream sugar, shortening, eggs, and milk. Add dry ingredients, and mix until blended. Put the batter into a 6x10 inch baking pan, then pour peach mixture over the top. Bake at 375 degrees for 25 to 30 minutes or until done. Crust magically migrates to the top! Yummy!