Every June pints of strawberries would arrive at the farm stand and every year my mother would bake her version of a Strawberry Shortcake. Nowadays, strawberries are found almost year-round but back then strawberries were long-awaited until early summer, and it was a very brief season. This sponge cake recipe makes a light and delicate cake, comes together quickly and is a nice way to show off that bright red triangular fruit with the mini seeds. A two layer strawberry shortcake is the perfect dessert for a dinner party as this cake is always a hit and best when fresh. With just the two of us I make this cake as a single layer.
[This recipe is from the 1950 Betty Crocker PictureCookbook]
Sponge Cake [Recipe was halved for this single layer cake]
1 cup Sugar
1/4 tsp Salt
1 tsp Vanilla
1 tbsp Butter, melted
1/2 cup Milk
1 cup Softasilk Cake Flour, sifted
1 tsp Baking Powder
In a separate bowl mix Cake Flour and Baking Powder. Set aside.
Blend Eggs until light and fluffy. Add Sugar, Salt and Vanilla.
Melt Butter in cup of boiling Milk. Add to mixture.
Add flour mixture and mix until incorporated. Batter will be thin and watery.
Bake at 350 for 25-35 minutes until cake tester comes out clean.
1 cup Heavy Cream or Whipping Cream (half pint)
3 tbsp Sugar
Chill metal bowl (preferred) and beaters in refrigerator at least 1-2 hours ahead.
Blend Cream and Sugar on high speed until whipped cream forms and holds its shape. Do not underbeat or overbeat.
Rinse and hull Strawberries immediately before using. Let dry completely on paper towel. Slice in half.
Spread Whipped Cream onto cake. Top with strawberries. Lightly sprinkle strawberries with sugar. Refrigerate cake.
For two layer cake spread whipped cream on first layer, top with thinly-sliced strawberries.
Add second layer, top with whipped cream and strawberries as above.
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