Friday, May 14, 2010
A GREAT!!! way to use all those RIPE STRAWBERRIES
CREAM CAKE with FRESH STRAWBERRIES
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 - 1/2 cups sugar, plus an additional to taste for strawberries
2 - 1/2 cups whipping cream
1 quart strawberries, sliced
Preheat oven to 325. Grease a 9 - by 13 - inch pan. In a large bowl, mix flour, salt, baking powder, sugar, 1 - 1'/2 cups cream and eggs until smooth, creamy and quite thick.
Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool at least 30 minutes before serving.
Meanwhile, in a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes. Whip remaining cup cream to soft pecks. Serve cake topped with strawberries and their juice and whipped topping
YIELD: Makes 12 serving