Monday, March 21, 2016

Strawberry Shortcake aka 1234 Cake

Good morning! What a weekend it was. I turned 20 yesterday! The big 2-0! I can't believe it. I'm so old! 

Well it was definitely a birthday for the books! Our family went down to Zion National Park and did some canyonerring down a slot canyon called Fat Man's Misery (a silly name I know, but it sure was beautiful). After getting home from our trip, my brother and I pulled out the motorcycles and went for a ride because it was my birthday, so duh. Overall, it was just the greatest day ever! 

Before we left for Zion, I was insanely running around trying to accomplish everything. But this cake was never placed on the back burner. And considering the fact that I ate the entire thing, I'm pretty sure this cake actually fueled me for all the crazy hiking we did over our trip.

P.S. This adorable cake plate ^^^ is from Cath Kidston. I'm obsessed. 

So, considering the fact that I ate this entire cake, I probably don't need to tell you how good it is... But I will. Because it's amazing! It has the perfect fluffy yet crumbly consistency to be the best strawberry shortcake around. Top this cake with homemade whipped cream (recipe HERE) and freshly cut strawberries and you'll think you died and went to heaven. YUM!

Strawberry Shortcake aka 1234 Cake
1 cup butter
2 cups sugar
3 cups flour
4 eggs (separated)
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1/2 teaspoon salt

Preheat oven to 350 ยบ  Fahrenheit. Beat together butter and sugar. Separate eggs and add yolks to butter mixture. Sift flour and baking powder. Add flour mixture to butter mixture alternating with milk. Stir in vanilla. Beat egg whites until stiff and fold into batter. Pour batter in two greased 9 inch baking pans lined with parchment paper (or one floured tube pan for strawberry shortcake) and bake for 25-30 minutes for 9 inch pans or 45 minutes for tube pan. Frost with cream cheese icing and cover with coconut and chocolate Easter eggs for a festive Easter cake. Or serve with fresh whipped cream and strawberries.

No comments:

Post a Comment