Strawberry season is nearing an end, but I wasn't read to say goodbye to them until I made Strawberry Sweetcake. I discovered this recipe in my grandmother's White House Cook Book published in 1900. It's denser and a little sweeter than the shortbread so many of us are used to. I've added a little vanilla and salt to the original.
The ovens in those days were heated with wood and had no control. In order for the cook to determine if the oven was at the correct temperature, she threw in some flour and watched to see how brown it got. We should be grateful our ovens today take out this guesswork.
You will notice in the photo that the cake is topped with meringue rather than whipping cream. That's your choice, of course.
Servings: 6 Preparation time: 20 minutes Baking time: 20 minutes Assembly time: 10 minutes
Many shortbread recipes call for baking in one pan and splitting the cake afterwards. I prefer to bake in separate pans.
(See my favorite single layer pans here.)
1. Place one layer on serving plate. Spread with half of the crushed berries, letting the juice soak into the cake.
2. Place second cake layer on top of the first. Spread with crushed berries and top with meringue.
3. Place whole berries around in circles on top of the meringue. Present to guests before cutting into serving pieces.
I hope you enjoy this recipe. Let me know if you've tried it and how it turns out.
Good cooking to you,
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: