- Servings: 8
|1 cup||All Purpose Flour|
|1 tsp||Baking Powder|
|2½ cups||Sugar, divided|
|2 Tbsp||Butter, divided|
|1 qt||Fresh, clean strawberries, quartered|
|Sweetened Whipped Cream or Vanilla Ice Cream|
Preheat oven to 350 degrees. Grease and flour an 11 X 7 baking pan. In a small bowl, whisk together the flour, salt and baking powder, then set aside.
In a mixing bowl, beat eggs until frothy. Add 1 cup sugar and beat until thick and lemon colored. Add flour mixture to egg mixture and mix until blended. In a small saucepan, combine milk and 1 tablespoon of butter. Cook over low heat until butter has melted. Add to batter, then mix until blended and smooth. Pour into pan, and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Cool for 15 minutes, remove from pan, and cool on a wire rack. While cake is baking, sprinkle strawberries with 1/2 cup of sugar, then let stand for 15 minutes. Drain strawberries, add water to juice, to total 1 cup, and reserve. In a small saucepan, blend remaining sugar and cornstarch. Gradually stir in reserved juice mixture to make a smooth paste. Cook over medium heat, stirring constantly, until thickened and clear. Remove from heat, stir in butter, then the strawberries. Wash the baking pan in which cake was baked and spread strawberry mixture in pan. Top with cake and refrigerate several hours before serving. To serve, turn cake, strawberry side up, out of pan and cut into squares. Serve with whipped cream or ice cream.
A round baking pan size 10"x2" deep may be used in place of rectangle pan.