Here is a super easy but yummy summer cake that really you can make anytime. In just a few weeks, we’ll have fresh strawberries at a nearby farm, yet in the middle of winter, frozen ones serve equally well. I never would have thought of this myself, but it’s light, delicious and great for a quick dessert. From my grandmother’s common sense kitchen.

2 cups or 1 pint of fresh/frozen strawberries
1 box yellow cake mix
1 tub store-bought vanilla frosting

If using fresh strawberries, be sure to wash, remove stems and any bad areas. If they are large, cut them into bite sized pieces. Maybe consider keeping half a handful to slice for decorating the top later, but not at all necessary.

Grease and flour the bottom of a 9×13 cake pan. Scatter strawberries along the bottom. Mix cake batter according to directions on the box and pour over strawberries. Bake as directed and frost when completely cool.

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