Spring is a pretty wonderful season, wouldn’t you say? Now I know that you most likely haven’t had A LOT of sunny weather yet. If your hometown is anything like mine you’ve been hit with a little sun, snow, wind and rain all living together in the same cozy week. Which gives everyone something to enjoy, I suppose. Kind of like a Weather Pot Luck You Never Know What You Are Going To Get Please Pack A Jacket At All Times, kind of thing.
But despite the occasional snow flurries and windy days, there is something I’ve found to be consistently wonderful this Spring.
The STRAWBERRIES! Holy cow. Each and every time I have purchased them this Spring they are sweet, dark red and wonderful. I’m not sure why, but they are really good this year. What better concoction to make with them than Strawberry Shortcake, my friends. Buttery cake, stacked with sweet strawberries and whipped cream. So simple, yet so wonderful. I’ve been looking for a great from scratch cake recipe to use for strawberry shortcake and I can truthfully say…this is THE one I’ve been waiting for, folks. I found it while looking through a cookbook my husbands coworker gave me for Christmas. (Wasn’t that thoughtful of her? Give her a virtual pat on the back, won’t you?)
Now, don’t get all worked up and worried and start feeling faint because this is a “from scratch” cake recipe. If you know how to soften butter, and put ingredients into a mixer…you’ve got this baby made in the shade. Seriously, it is not difficult and tastes absolutely, FABULOUS.
Make it and love it and shout out your front window something like “Hello world. I have baked a cake from scratch. Someone get in here, congratulate me and taste the heavenly confection of wonder before I eat the entire thing myself.”
Something tells me your neighbors would be pleased to oblige.
Let’s make the cake, sugar. You and me.