Post by swedishcook on May 18, 2019 22:33:14 GMT -5
I now have two almost identical versions of the same recipe.
First I saw it on smitten kitchen's blog and made Strawberry Summer Cake several times:
smittenkitchen.com/2011/05/strawberry-summer-cake/
Then I saw the same recipe last week on the blog once upon a chef as Fresh Strawberry Cake:
www.onceuponachef.com/recipes/summer-strawberry-cake.html
Yesterday I decided to make the cake again. It's hard to fit all strawberries into a 9-inch deep pie plate so once upon a chef lists 3/4 pound strawberries not a whole pound. Also, when beating the batter you alternate milk and flour mix the way I'm used to and the ingredients all come together smoothly.
The very first time I baked this cake it was very good but a bit soggy. Since then I rinse the berries very gently in a colander, pat them dry with a paper towel and let them rest 1-2 hours before hulling and cutting in half. Maybe everybody knows to do this but I did not.
First I saw it on smitten kitchen's blog and made Strawberry Summer Cake several times:
smittenkitchen.com/2011/05/strawberry-summer-cake/
Then I saw the same recipe last week on the blog once upon a chef as Fresh Strawberry Cake:
www.onceuponachef.com/recipes/summer-strawberry-cake.html
Yesterday I decided to make the cake again. It's hard to fit all strawberries into a 9-inch deep pie plate so once upon a chef lists 3/4 pound strawberries not a whole pound. Also, when beating the batter you alternate milk and flour mix the way I'm used to and the ingredients all come together smoothly.
The very first time I baked this cake it was very good but a bit soggy. Since then I rinse the berries very gently in a colander, pat them dry with a paper towel and let them rest 1-2 hours before hulling and cutting in half. Maybe everybody knows to do this but I did not.
