A great way to use all those ripe berries. Prep and Cook Time: about 1 hour, plus at least 30 minutes to cool.
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups sugar, plus additional to taste for berries
2 1/2 cups whipping cream
2 large eggs
1 quart strawberries, sliced
How to Make It
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 peaks. Serve cake topped with strawberries and their juices and whipped cream.
My father-in-law loves strawberry shortcake so I thought this would be perfect. We all loved it and he said it was much better than what usually goes under the strawberries. I will definitely make again. Accidentally put 2 cups of cream in batter and it was just fine - better than fine, actually.
This cake was awesome and not at all fussy!! It was very easy to put together and it was so moist. I thought it was too sweet for my taste but everyone else liked it. My only complaint is that it definitely had to stay in the oven a little longer than 35 minutes. My cake was already browning at 30 minutes and it was not even done yet. So I lowered the temperature and baked it for another 10-12 minutes and it came out perfect. I also added a teaspoon of vanilla extract to the batter. This will be made a lot for summer barbecues.
I liked this cake a lot. I overcooked it, though, but it still tastes great. 45 minutes was a bit long and 35 was too short. I meant to check on it and got distracted. Anyhow, even though it was a little overdone, it was still a hit which makes it a foolproof cake!
Wonderfully moist, great texture and flavor. I too kept checking the recipe to make sure I didn't leave out an ingredient. To serve I split the cake in half, spread a little whipped cream & strawberries; topped with remaining piece of cake and added another dollop of whipped cream and strawberries. Wonderful dessert!
Hard to believe how simple this cake it. I kept re-reading the recipe to make sure I hadn't left anything out. Took just minutes to make and is absolutely delicious. I had half and half instead of cream, so I added an extra egg yolk for richness. The strawberries this year are fabulous -- just a first-rate combination.