I don’t know what it is about the rice krispies in this strawberry cake recipe, but they just DO something to it. I actually developed it without them at first, but I felt like it was just missing something. Lo and behold, I looked up on top of the fridge and saw the box of cereal. I decided to throw culinary caution to the wind, and tossed some in. And I’m telling you, it really does make a difference! You are going to love this recipe.
Strawberry Surprise cake
1/2 cup sugar
1/2 cup butter or margarine, room temp.
1/2 cup rice krispies
1/2 cup flour
2 eggs, room temp
1 teaspoon vanilla
1/2 teaspoon lemon extract(optional)
8 to 10 strawberries, hulled and sliced thin
Preheat oven to 350 degrees.
Spray an 8×8 or small round baking dish with cooking or baking spray. Set aside.
Place sugar and butter in a bowl and cream together for 3 to 5 minutes, until light and fluffy.
With the mixer still going, mix in eggs, one egg at a time.
Gradually mix in the flour until just incorporated.
Drop in the vanilla, lemon extract(optional) and rice krispies. Fold into batter until incorporated.
Place half of the batter in the bottom of the baking dish. Then, place the sliced strawberries on top of the batter.
Place the rest of the batter on top of the strawberries and make sure all the berries are covered.
Place in oven for 30 to 35 minutes, or until the top and bottom of the cake is lightly browned.
Once baked, let cool for 15 to 20 minutes, then turn upside down onto a cake pedestal or cute plate.
We like to have this cake a little warm with cool whip on top, like in the picture. But you can keep it simple by dusting powdered sugar on top or even having with some of your favorite ice cream!