Makes: 2- 8” Rounds
Prep Time 50 minutes
Cook Time 25 minutes
Ingredients:
Cake:
• 1c sugar
• 1c unsalted butter (softened)
• 2c all-purpose flour
• 2t baking powder
• 1 pinch of salt
• 4 eggs (room temperature)
• 2T milk
Sponge Cake
Filling/Décor:
• 6-8oz strawberry jam (store bought or homemade; see attached recipe for a homemade option)
o 16oz fresh strawberries
o 5T honey
o 1t lemon juice
• 8oz whipped cream (store bought or homemade; see attached recipe for a homemade option)
o 1 pint heavy whipping cream
o ¼ c sifted powdered sugar (optional)
o 1t vanilla extract
• Powdered sugar for dusting finished cake
• Fresh strawberries to garnish
Jam:
1. Wash, remove the leaves and slice strawberries in half.
2. In a large pan add all ingredients and mix well.
3. Bring to a boil and mash strawberries well.
4. Reduce heat to medium and cook until it begins to thicken.
5. Let cool COMPLETELY before adding to cake.
Whipped Cream:
1. The most important step of making homemade whipped cream is to make sure all utensils are extremely cold. Place beater, mixing bowl, and heavy whipping cream in the freezer for at least 15 minutes prior to use.
2. Place cream, powdered sugar, and vanilla in mixer. Mix on low at first, until all ingredients are blended, then bump mixer up to medium speed.
3. Whip the cream until stiff peaks form. To tell it’s ready lift the beaters from bowl to make sure the little peaks don’t fall right away. Be sure not to over beat or you will form butter.
Lindsey Clark