Monday, July 09, 2007

White Butter Cake

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


Jannett said...

This cake looks good I will have to give it a try.

Deborah said...

I love your addition of the berries - this looks fantastic. It also sounds like a wonderful "go-to" recipe for a white cake.

Cheryl said...

Strawberries and cream always make me drool. So as I clean up my computer screen I say thank you for this delicious dessert.

Randi said...

The 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 :)