Tis the Season for Strawberry Shortcake!
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Rachel Beery, Author, Happily Occupied Homebodies on Jun 17, 2013
We are delighted that Rachel is a contributor to our blog. Rachel not only inspired us to create TakeThemAMeal.com, she has been a constant friend, and has modeled graceful hospitality to me for many years.
-Adina Bailey, Co-founder of TakeThemAMeal.com
I'm always happy when strawberry season arrives! Our all time favorite way to eat strawberries is with shortcake. And not just any shortcake. We love this hot milk sponge cake recipe because it is incredibly soft and just the right amount of sweet. It's best while itís still warm, and it tastes just as good re-heated.
Cut yourself a generous serving, top with sliced strawberries (donít sweeten them too much), and pour fresh milk over everything. Mmmm! (I always take seconds. ;) )
Hot Milk Sponge Cake
- 4 eggs, beaten
- 2 cups sugar
- 1 tsp vanilla
Beat until light and thick.
- 1 cup milk
- 1/4 cup butter
Heat together just to boiling point. Then slowly blend into mixture.
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
Sift together and blend in.
Pour into greased 9 x 13 pan. Bake at 350* for 30-35 minutes.
This recipe was adapted and taken from my well-used copy of Mennonite Country-Style Recipes.
Read other recent articles by Rachel Beery:
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