strawberry shortcake

A few weekends ago Daniel and I hosted a very small dinner party with a few friends. He was in charge of dinner, and I got to make the dessert. We popped over to the U-district farmer’s market and grabbed a flat of strawberries, and then went to Target for a hand mixer (Daniel burnt out the motor on our last mixer making masa for tamales). The recipe for the “hot milk spongecake” (shortcake) turned out to be delicious, so I’m going to share it with you:

Hot-milk Spongecake
recipe (with some of my own comments) from “American Desserts” by Wayne Harley Brachman

1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
3 tbsp. butter
2 tsp. vanilla extract
3 large eggs
1 1/4 cups sugar

1). Preheat the oven to 350 degrees and grease two 9″ cake pans
2). Sift together the flour, baking soda, and salt
3). In a saucepan, scald the milk and butter by cooking over medium heat until the mixture just barely begins to boil. Remove from heat and add the vanilla.
4). Beat the eggs and sugar until fluffy, then drizzle in the hot milk mixture, while still beating. Fold in the flour mixture.
5). Pour the batter into the pans and bake at 350 degrees for 20 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool pans on a rack.
6). Assemble the cake with a layer of shortcake, then a generous portion of sliced, sweetened strawberries, followed by a big dollop of whipped cream (homemade, of course). Repeat with the second layer and top with a few of your prettiest strawberries. We probably used a quart and a half of strawberries for the cake.

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