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This Month's Recipe
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Strawberry Layer Cake is our featured cake this month. Please enjoy two of my favorite strawberry recipes.

Strawberry Brownie Torte:

1 (22 -ounce) package brownie mix
1 (14- ounce) can sweetened condensed milk
1/2 cup cold water
1 (6-ounce) package vanilla instant pudding mix
6 ounces whipped topping
1 quart strawberries, sliced

Prepare the brownie mix using package directions. Spoon into 2 greased round 9-inch baking pans. Bake at 350 degrees for 20 minutes. Let stand until cool.

Combine the condensed milk and add cold water in a bowl and mix well. Whisk in the pudding mix. Chill for 5 minutes. Fold in the whipped topping.

Layer the brownie layers, pudding mixture and strawberries 1/2 at a time on a chilled round serving platter, ending with the strawberries. Chill until serving time.

Slice the brownie layers horizontally into halves for 4 layers if desired. Your company will be so impressed you will never tell how easy the torte was to prepare.

To serve twelve

Strawberry Cream Cheese Cupcakes:

3 (8oz. ) packages of cream cheese softened
1 cup of sugar
5 eggs
1 1/2 tsp. vanilla
1 (8oz.) sour cream
1/2 tsp vanilla
Strawberry preserves

Beat Cream cheese until soft and creamy. Gradually add 1 cup of sugar beating until light and fluffy. Add eggs one at a time. Stir in 1 1/2 tsp of vanilla. Spoon butter into paper lined miniature muffin pan , filling 2/3 full.
Bake at 300 degrees for 30 minutes.
Combine sour cream, 1/4 cup of sugar & 1/2 tsp of sour cream mixture on each cupcake. Top it off with a small amount of strawberry preserves in the center of sour cream mixture. Return cup cakes to over and continue baking for 5 minutes. Makes about 6 dz.