If you are in need of a quick summer dessert for a last minute BBQ this is the one to make. It's ready in an hour and it's juicy sweetness comes from strawberries that are hard to resist. No need to spend time making buttercream for this cake. It's wonderful on it's own. If you want to make it a little extra special go ahead and dust the top with a little confectioners sugar...you'll score brownie points for being cute and gourmet but it doesn't need it, trust me.
Shh..I won't tell.
Strawberry season is officially over in Northern Virgina but you can still purchase ripe, large Berries at your local grocery store at "in" season prices.
Now for the cake
First you Cream it
Then you Curdle it
Then you make it really Smooth
Spread batter in pie plate...Yes, a pie plate.
Don't ask, I just do want Martha says.
wash and pat dry about a pound of strawberries.
Cut off green top (hull) and slice them
Like this
HOT TIP: If you lay strawberry on flat side (upside down) and slice
you won't end up...
...with a round end like this
place your perfectly sliced berries close together on top of batter
(they don't really have to be perfect)
Sprinkle with sugar
Warning:
you may have extra strawberries leftover, but whatever you do...
Don't dunk them in sugar and eat them standing over the kitchen sink in hopes that your kids won't see you because they are too good to share. Seriously, don't do that.
You're not 10!!
I tried clicking on the link to the recipe, but the picture on that site covers half the ingredients so I can't read what goes in the cake!!! :( :( Please help!
ReplyDeleteI apologize for that. Try it now, the problem should be fixed. Thanks and let me know how the cake turns out.
ReplyDeleteMy grandma's coming to visit and she loves strawberries. This looks beautiful! Thanks!
ReplyDeleteOh my.. I must try this. It looks divine. And, it's okay you ate some berries. It's good to pretend to be 10! :)
ReplyDeleteAnother Hot Tip: You can use an egg slicer to perfectly slice the strawberries in equally thick slices...and save yourself a LOT of time. :) Works for mushrooms and olives, too.
ReplyDelete