musings, mutterings, and creative muddle. . .

Monday, July 18, 2011

Strawberries, Heavenly Sponge Cake, & Whipped Cream

Mmmmm. . . I *LOVE* strawberries! 


I have some of my own in a barrel out back - but they are new 'baby' plants and giving me tiny berries.



I have patience. . . BUT - when I see some big ol' juicy ones in the store, patience goes through the express aisle and those strawberries come home with me. 

We all adore strawberry shortcake.  And instead of buying a cake mix, or pre-made cake - I did some experimenting and came up with a Tasty AND Easy sponge cake recipe instead.  Top this with fresh strawberries, and homemade whipped cream and you'll be sure that you're in heaven.  Honest:-)  Hey!  I think that's what I'll call the cake:

Heavenly Sponge Cake

1 cup all-purpose flour
1 tsp baking powder
2 eggs
1 cup sugar
1/2 cup milk
2 Tbsp butter



In a medium bowl, beat eggs with an electric mixer on high speed for 5 minutes, or until thick.



Gradually add sugar and beat on medium speed for 5 more minutes, or until light and fluffy.



While beating egg mixture:
Preheat oven to 350 degrees;
Grease 9x9x2 baking pan;
In a small bowl, combine flour and baking powder - set aside;


In a small microwave-proof bowl, melt butter, then add milk and heat on high for 30 seconds or until mixture is warmed through - set aside.



When egg mixture is light and fluffy, add flour mixture and beat at low speed until just combined.


Add milk mixture to batter, beating on medium until mixed through.



Pour cake batter in prepared pan and bake in oven for 20 - 25 minutes, or until a toothpick inserted in center comes out clean.




Ready to make some whipped cream?

Simple Whipped Cream 

2 cups heavy whipping cream (will serve about 6 -8)
4 Tbsp white sugar
1 Tbsp vanilla

In a chilled mixing bowl, beat all ingredients on high (use the 'whisk' attachment if you have one) until fluffy and smooth - and it holds its shape on a spoon. Keep cold until ready to serve. Will keep in refrigerator for several days - though don't plan on having any leftover:-)  If you do, and it separates during storage, just place into a cold bowl and whip on high for a couple minutes - it'll be as good as fresh in no time.



For your strawberries (which you can prepare while the cake is baking and the cream is being whipped), quarter into a bowl and sprinkle with raw sugar (we prefer the raw sugar over white refined - enhances instead of masks the flavor of the strawberries in our opinion.)  1 - 2 Tbsp of sugar is all you will need for a quart of strawberries - which will serve about 6.  Set aside at room temperature up to two hours.



I always double the sponge cake recipe and use a 9x13x2 pan - it comes out just as perfectly and there's plenty for seconds. The square pan cuts into 9 pieces which, honestly, serves about 6 people. Plan on seconds with this one! Think of it, delicious strawberry shortcake in 30 minutes.  That's less time than going to the store, buying a pre-made cake, pre-cut strawberries, and commercial whipped cream and back home again.  And you made it from scratch with love.  Heavenly;-)



Funny enough. . . I've been wanting to share this recipe with you all for over a year, but can never seem to get a photo of it dished up and ready to serve.  We just get too excited. . . so, once again, there is no picture of my dessert - but I couldn't wait to share any longer!

Have a Strawberry kind of day ~

Robin Z

1 comment:

  1. YUM! Next time I come to town I will let you whip that up for me.
    hugs,
    tara

    ReplyDelete