I’m a summer fruit junkie. I wait for strawberries, blueberries, cherries, and nectarines to come into season every year, then feed my face with these delicious goodies. Just thinking about it is making my mouth water.
There are a few things I need to have every year or else it just isn’t summer. One for sure is strawberry shortcake. Now the shortcake I grew up with is not your typical shortcake. It is actually a sponge cake. I found that out last year when I started craving the sweetness that is my mom’s shortcake. She told me it is my grandma’s recipe. Grandma made it all the time.
My mom said that when she was growing up on the farm, grandma would make the strawberry shortcake for dinner and that was all they ate. They loved it. You fill your bowl with the short/sponge cake, cover it with sliced fresh strawberries, then pour cool milk all over it.
When my mom got married and started making her mother’s strawberry shortcake, dad was confused when she would put just the pan of shortcake and strawberries on the table. He grew up with meat and potatoes at every meal. That was when my family’s tradition of having a local delicacy with the shortcake was born. Dad needed his trail bologna and swiss cheese along with the shortcake.
Since then, I crave that sweet cake with strawberries and milk every summer. I love it because the cake almost melts into the milk and if one were to put a straw into the bowl, you could slurp up everything minus the strawberries. I hope you enjoy this cake recipe as much as I have.
Inexpensive Sponge Cake
Delicious with sliced summer fruit – strawberries, raspberries, blueberries, peaches, etc.
Ingredients
- 4 eggs
- 2 c. sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 T butter, melted
- 1 c. boiling milk
- 2 c. sifted flour
- 2 tsp. baking powder
Instructions
- Preheat your oven to 350°.
- Grease and flour a 9×13 oblong pan.
- Mix flour and baking powder in a separate bowl and set aside.
- Beat eggs with beater till very light. Beat in sugar, salt and vanilla.
- Add butter and boiled milk.
- Quickly beat in flour mixture while milk is hot.
- Immediately pour into prepared pan and bake for 25-30 minutes or until cake tests done. Serve with fresh fruit (like strawberries!)
At house it was apple dumplings for supper
Esther, apple dumpling suppers are popular here in the fall–with farm-fresh cream or milk over the dumplings.
[…] STRAWBERRY SPONGECAKE: Shortcake and spongecake, are they the same thing? The title says spongecake, the link says shortcake. Oh well, either way, this looked like a great seasonal recipe from Lehman’s, one of my favorite stops in Ohio’s Amish country. Click here for the recipe. […]