It may be past strawberry season where you live, but we are still enjoying fresh strawberries from the Hwy. 12 stand. No strawberries? Try this with blackberries, which are in season right now many places.
This is based on an idea on the King Arthur Baking website and has probably also been on their blog. You bake a large (9 x 13-inch) cake then top it with lots of freshly whipped cream, making dips and valleys and higher spots with the cream as you spread it out, then top with juicy fruit (could probably also use peaches or plums!). The juices pool in the dips and valleys. Cut into squares and serve! It's a bit messy but soooo good.
I made a double recipe of the Vanilla Warm Buttermilk Cake for this. The recipe for the single recipe can be found HERE. Just double it. I tried splitting it and putting strawberries in the middle, but it was really difficult because the cake is not sturdy enough for that method and partially fell apart. The photo of the slice shows it that way, but I recommend not splitting the cake, so whole cake, whipped cream, fruit should work better! If you hull and slice the strawberries in the morning, sprinkle them with sugar and let sit and marinate until dinner time, you should have lots of juice. Didn't do it this way, but you might think about poking the cake with a skewer all over before putting on the cream and that way some of the juices will soak into the cake...I think.
No comments :
Post a Comment