Ok, I’ve debated and debated with myself as to whether or not this recipe could be considered frugal. But frugal or not I have to share it because it’s the best cake I’ve ever had. With fresh berries it costs $6.69 and with frozen it costs $4.16. (I suggest fresh berries, I think the extra cost is worth it.) The only way I can call it frugal is to compare it to buying it premade. There was a restaurant near where I grew up that used to serve a desert similar to this and if memory is serving me correctly they charged about $6 for a single serving.

This cake is perfect for the Fourth of July. I’m a total sucker for red, white, and blue themed food around this time of year. If you are going to a Fourth of July party this would be an awesome thing to take. The bottom is ooey gooey with berry goodness and the top is crisp and delicious. Moist is this cake’s middle name. Serve it warm with a couple of scoops of vanilla ice cream and it’s pure heaven.

Strawberry Cake

Filling:
3 cups strawberries, quartered (fresh $2.50, frozen 1.97)
2 tablespoons sugar (2 cents)
1 cup blueberries (fresh $3, frozen $1)

Cake:
1 1/2 cups flour (14 cents)
1 teaspoon baking powder (1 cent)
1/4 teaspoon salt (less than a penny)
3/4 sugar (14 cents)
1/2 cup unsalted butter, softened (50 cents)
1 egg (16 cents)
1 teaspoon vanilla (2 cents)
1/4 almond extract (12 cents)
1/2 cup milk (8 cents)

1. Heat oven to 375 degrees. Spray 11×7 inch glass baking dish with cooking spray. Combine strawberries and 2 tablespoons sugar in medium bowl, spoon into baking dish. Sprinkle with blueberries.

2. Whisk flour, baking powder and salt in medium bowl. Beat 3/4 cups sugar and butter in large bowl at medium sped 1 minute or until light and fluffy. Beat in egg, vanilla and almond extract. At low speed, beat in flour mixture alternately with milk just until combined, beginning and ending with flour mixture. Spoon over berry mixture; spread gently to cover berries. (The more little globs of dough you put over the berries the easier it is to spread)

3. Bake 40 to 45 minutes or until a toothpick inserted in golden brown edge comes out clean and toothpick inserted in light brown center comes out with moist crumbs attached. Cool on wire rack at least 30 minutes. Serve warm or at room temperature.

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