Do you ever wish for a basic yellow cake recipe? Me too. It took me years of trying cake recipes, to get the one I like best. Most recipes were too dry or too complicated. I just wanted a simple, delicious, yellow cake! Well, today I have for you a perfect recipe. It is soft, moist, and buttery. So yummy that you don’t even need frosting! 😉
I like to use it for Strawberry Shortcake. Just cover a piece with sliced, sweetened berries, and add a dollop of whipped cream on top. Yum! My kids prefer it plain.
You can also use it is this recipe: Easy Strawberry Cake
Strawberries are coming into season around the country right now, red and luscious and oh so delicious! Strawberry-anything suits me just about right!
Fun Fact: Did you know that strawberries have more vitamin C, oz for oz, than oranges? Yep. (but don’t ask me where I read that, because I forget. But go check it out yourself! Dare ya.) After I’d made several batches of jam with these babies, I still had some bright berries left over. I decided to make a simple strawberry cake.
I didn’t feel like digging through my very un-organized recipes to find one, so I just made up my own. It was fabulous. (Yes it was!)
First, I sliced the strawberries and stirred in the sugar. Then I let them stew in their own juices while I mixed up the cake. I cut the butter into the flour, added the sugar, salt and baking powder, then added the eggs and milk. Stir it together, spread it in a greased 9×9 pan, and into the oven it goes. I let the cake cool almost completely, (not in the fridge! You want it soft) then just before serving I spooned the strawberries over the top, drizzled with some soft whipped cream*, and served immediately. Yummy. Leftovers can be stored in the fridge. The cake stiffens up in the fridge, but it is still very tasty! This is a faster way to serve the scrumptious strawberry shortcake. Especially for a big group.