Strawberry Squares

Ingredients

1 box French vanilla cake mix

1 cup whole milk

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 box vanilla instant pudding mix

Instructions

Pre-heat oven to 350 degrees.  Prepare a medium sheet pan (13 x 9), or 12 x 15 by generously greasing bottom and sides of pan.

Sift cake mix; add instant vanilla pudding mix and whisk together.  In large mixing bowl, add oil, eggs and vanilla extract.  Mix until combined.  Alternate sifted mix with milk, starting and ending with sifted mix.  Scrap sides of bowl and mix for a few seconds.  Pour batter into prepared sheet pan.  Bake on middle rack of oven for about 25 minutes.  Check for doneness.  If not done, bake another 3 minutes, or until done.  Do not overbake.

Remove from oven and let cool completely.  After cake is completely cool, refrigerate for at least one hour.  Remove and cut into 24 squares.

Strawberry Sauce

One 14 ounce package of Bakers Secret sweetened coconut

One 16 ounce container of fresh or frozen strawberries, hulled

One 2 pound bag of Imperial powdered sugar

1/3 cup water

2 Tablespoons Imperial granulated sugar

1 Tablespoon corn starch mixed with 1 ½ Tablespoons room temp water

1 teaspoon salt

1 teaspoon vanilla extract

Instructions

Place strawberries in 2 quart saucepan; add water, granulated sugar & salt and bring to a boil.  Reduce heat and mash strawberries down; let cook on low heat for about 10 minutes; slowly add cornstarch mixture, stirring while adding it.   Will thicken just slightly.  Add vanilla extract.   Remove from heat, strain and let cool. 

Add powdered sugar to mixing bowl.  Slowly add strained strawberry liquid.  Place parchment paper in the bottom of large sheet pan and place wire cooling rack on top.  Remove cake from refrigerator and place squares on wire rack. Gently pour strawberry sauce on top of squares.  Cover tops and sides of squares with coconut.  Work quickly so coconut will stick to strawberry sauce.  Store in airtight container and refrigerate leftovers.