Table of Contents
Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. 4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
wonderful recipefor summer! everyone loves it. easy to make and the sugar on top is to die for! must serve with whipped cream or vanilla ice cream. Martha Stewart Member Rating: Unrated 09/12/2008 Great! and so easy. This is what I thought strawberry shortcake would be before I had it.
I used 2/3 cup of sugar in the cake and 1Tbsp. on the strawberries. Turned out delicious! Not too sweet. Martha Stewart Member Rating: 5 stars
The batter is a simple cake — butter, sugar, flour, eggs, milk. The berries are fresh, hulled and halved. There’s seemingly nothing new or revolutionary but what differentiates it from other summer cakes is the sheer volume of strawberries. There’s a full pound of berries placed on top before you bake the cake, more than easily fit.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…