Pat's Breakfast Strawberry Cake Recipe

Directions:

1. Preheat the oven to 350-degrees F.
2. In a medium mixing bowl, pour in the strawberries and 3 tablespoons of the sugar. Stir and allow the berries to marinate for 15 or 20 minutes.
3. After the berries have marinated, pour in the commercial strawberry glaze and blend. Set aside.
4. In a large mixing bowl, whisk in all the remaining ingredients except for 1 tablespoon of the sugar, and, the cooking spray Mix the dry ingredients first, and then the wet ingredients. It should turn out about like pancake batter - don't worry, it will rise just fine!
5. Spray a 9 x 13 casserole dish with the cooking spray and spread the strawberry blend in the bottom. Then, pour the batter evenly over the strawberries. Place the dish in the oven and allow to bake for 30 minutes.
6. At the end of the 30 minutes, remove the cake from the oven and sprinkle the last tablespoon of sugar evenly over the top of the crust.
7. Increase the oven temperature to 375-degrees F. and return the cake to the oven for 15 more minutes. (Do not wait for the temperature to actually reach 375-degrees before doing this).
8. The cake should be a nice golden brown on top when done. Allow it to sit for at least 10 minutes prior to serving. You can top the individual cake servings with Cool Whip or other whipped topping if you wish - I like mine just as it is, but kids seem to love the added whipped topping.
9. NOTE: An alternative - you can skip the sugar on top (still raise the temperature though), and when the cake is done, sprinkle about 2 tablespoons of confectioner's sugar (powdered sugar) over the top.