Strawberry Cake

Strawberry Cake

Strawberry Cake

I love strawberry shortcake. I swear I do. It’s a classic and every year I make it when we go strawberry picking. Most years what we do is do a big pick a thon and then we read Cook-A-Doodle-Do which is about a rooster, the grandson of the little red hen and his intrepid team of helper, who set out to make their own strawberry shortcake. The book comes with a recipe included that’s the one I normally follow (well, more or less). This year I rebelled. I wanted a strawberry dessert, but not shortcake. Dare to be different, that’s me (or not). Anyway I googled around, originally just looking at alternate shortcake recipes when I stumbled upon a slightly odd (lemon pepper sugar syrup, really?) strawberry cake recipe from the New York Times. Now in the past, I have to say my luck with the NYT recipe section has been hit or miss to say the least. Either I get the impression that they themselves don’t make the recipes they offer (beware the stock photo!) or they take something normal and add a “twist”. This to me becomes then like Christmas music where, instead of playing just the basic Jingle Bells (or whatever) that people, know, love and can sing along to, some singer decides to put their own stamp on the song by doing the African Click Beadle rendition, thus destroying it forever. The same is frequently true with the NYT recipe section. This recipe had clearly suffered that same fate since a lemon pepper syrup had been added to an already sweet cake, however with just a few tweaks in amount we were there. Turns out, a pretty good cake was hidden under all that extra fluff. This is now my new favorite strawberry cake, replacing even the classic shortcake. It would also be excellent with other seasonal berries like the black raspberries we picked last weekend, yum!

 

Serves 6-8

Kid Friendly Tasks: Berry placers

Note: Refrigerate after making because of the whipped cream

Ingredients

  • 2 tbsp butter, melted
  •  2 quarts of strawberries (I skated by with one, but two would have been better)
  •  1/4 c sugar
  •  1 ¼ c flour
  •  1 heaping tsp baking powder
  •  ½ tsp salt
  •  2 eggs
  •  1 egg white
  •  1 c sugar
  •  1/3 c milk
  •  2 tsp vanilla
  •  1c whipping cream + 2 tbsp sugar

Ingredients

Directions

  1. Heat oven to 350. Butter a 9 in baking pan and line with parchment paper (butter this too)
  2. Mix 1 q of strawberries (a couple of cups, sliced) with ¼ c sugar. Set aside to macerate.
  3. Using an electric mixer, beat together eggs, and egg white until frothy. Gradually add in 1 cup of sugar and whip on the highest speed until mixture forms ribbons with the beater (about 5 minutes).
  4. Gently fold in flour, baking powder and salt. Then fold in milk, vanilla and melted butter.
  5. Bake until golden brown, about 30 mins. Let cake cool in pan and then run a knife around the edge of the pan, flip the cake onto a cooling rake and allow to cool completely.
  6. Meanwhile beat the whipping cream and sugar until stiff peaks form.
  7. Slice the now cool cake in half. Top with some of the whip cream and the strawberries that were sitting in sugar. Then top with remaining cake, more whip cream and the rest of the strawberries.

Enjoy!

 

Strawberry Cake

Strawberry Cake

 

 

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