Alas, strawberry season had almost come to an end here in Ontario. This past weekend at my local Farmer's Market signs were posted saying "Last Berries of the Season!". I took advantage of this final moment to buy some small, but very red berries to make a Strawberry Shortcake-type cake for a BBQ I had yesterday.The component of this cake I wanted to post about is the White Butter Cake which I used as a base for whipped cream and strawberries. It is a great cake for filling with pretty much anything you like and has a lovely hint of orange due to the addition of rind in the batter. It makes a 9 x 13-inch cake, perfect for picnics and large crowds. I made it the day before we ate it and it was moist, dense and yummy. The recipe is a little different from the traditional creaming method, but as long as you have a big enough bowl, you shouldn't have any problems.
Recipe: White Butter Cake
Hi
ReplyDeleteThis cake looks good I will have to give it a try.
I love your addition of the berries - this looks fantastic. It also sounds like a wonderful "go-to" recipe for a white cake.
ReplyDeleteStrawberries and cream always make me drool. So as I clean up my computer screen I say thank you for this delicious dessert.
ReplyDeleteThe cake looks so melt in your mouth. I love cakes that use the reverse creaming method. Sniff sniff, I'll miss Ontario strawberries too. We should be getting raspberries and blueberries soon though :)
ReplyDelete