Aunt Kate's Strawberry Cake
This recipe dates back to the early 1900's and was made by my grandmother's sister Kate. I have the fondest memories of my grandmother and my mother making this when strawberries came into season. The cake itself is not very sweet, although the icing is. The balance is perfect. I make this for many occasions, and my secret taste testers have remarked how wonderful it is. Just a side note: using fresh, sweet strawberries is the key.
Add more strawberries if frosting is too thick or more confectioners sugar if too thin.
A 7x11-inch, 9x9-inch, or 8x12-inch cake pan can be used.