The Cake
What to put on "The Cake".All 5 of the men living inmy house are horrified that I didn't photograph the cake with the above pictured strawberries and not pictured whipped cream on it. Too bad! This is a cake recipe, NOT a how-to-dump-strawberries-on-a-cake recipe! I think most of you can figure that part out.
This is the cake we have used for Strawberry Shortcake (you see that we interpret "shortcake" very loosely) for YEARS. Inspite of this, James always tells me that this one is IT- the perfect cake to go with strawberries. He has a short memory. But he is right. This cake is light and fluffy (see? NOT "shortcake".) and really soaks up the juice. I will admit that it was the weird name that caused me to first make this cake 12+ years ago. But it was a very beneficial curiosity. We have eaten it ever since. I make this cake just as stated, or I double it and bake it in a 9x13.
2 eggs
1 c sugar
1 c flour
1 t baking powder
2 T butter
1/2 c milk
Beat eggs on high for 4 minutes, or until thick. I hope you all have stand mixers! Gradually add sugar, beat for 4-5 minutes on medium speed, or until light and fluffy. Add dry ingredients, stir until just combined. Heat milk and butter together until butter is melted, stir into batter. Mix well. Bake in a greased 9x9 pan at 350 degrees for 20-15 minutes. Serve warm or cool.
2 comments:
This sounds delicious!! Sometime after we get over having had so much strawberry shortcake all at once we'll have to try it. =]
Rachel
Made this for the millionth time since you posted this :) so good!
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