STRAWBERRY CAKE RECIPE

Here's a melt-in-your-mouth strawberry cake recipe from a cookbook called New Orleans Food by Tom Fitzmorris.

SHORTCAKES:

4 cups self-rising flour

¾ cup sugar

1 stick of softened butter (not melted)

1-¾ cup half & half

Combine flower and sugar.

Mix in the butter with a whisk, cutter, or by hand until the flour resembles coarse cornmeal.

Carefully add milk to the mixture until the consistency is thick, moist and even.

Using an ice cream scoop, place mixture onto greased baking sheet, with the scoops about an inch apart.

Bake at 475 degrees F for 10 – 15 minutes until lightly brown.

MAKES ABOUT 10 SHORTCAKES

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SAUCE:

1 pint fresh sliced strawberries

1 Tablespoon cornstarch

1-½ cups water

1 teaspoon vanilla extract

¼ cup sugar

Mix the corn starch and the water and put in a saucepan.

Add all of the other ingredients and bring the mixture to boil, then lower heat and simmer for about five minutes.

Put the sauce in fridge until it is thoroughly cooled.

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FILLING:

2 pints fresh strawberries

2 cups heavy whipping cream

¼ cup sugar

Slice the strawberries in any way you like and sprinkle them lightly with sugar.

Refrigerate the strawberries in a sealed container.

Make whipped cream by combining the cream and sugar in a chilled bowl.

Beat the cream and sugar with a mixer until stiff peaks form.

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ASSEMBLY:

Slice shortcake in half and place one half on a sandwich plate with the cut side facing up.

Spoon on some of the sauce.

Add some sliced berries and a generous dollop of whipped cream.

Holding the top half of the shortcake over the plate or the sauce bowl, spoon some sauce onto the cut side, and place on top.

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