A full recipe of the Natasha’s Kitchen “easy strawberry cake” but not just strawberry. All the local in-season fruits.
I made rhubarb compote for the middle, along with some chopped raw strawbs. On top of the cake, chopped local apricots and a smattering of sliced strawbs (I purchased some local bluebs but they were bitter.) Heavy sprinkle of course sugar to top. Baked in a greased 9x2 cake pan with a greased parchment round.
The moistness of the cake and mixture of fruits was very well-received. I served this the day after it was made. I overbaked it a bit and had planned to trim off the brown edge, but ultimately let it go.
I got a text from a friend yesterday afternoon saying “what are you doing for dinner? want to come over for paella?” I immediately revised plans for the day, since her paella is wonderful, and they usually only do it once a year. She asked me to bring something desserty, so I made the rhubarb buckle with ginger crumble from rustic fruit desserts,
Sally, following up on my question about the special whipped cream! I signed up for the SIFT free newsletter and almost immediately got the newsletter about the whipped cream experiments and recipe. I’m going to try the version “DIY Double Cream” but the mascarpone-stabilized version also sounds so good.
I used Canadian butter. Oh i do get the free newsletter. The chocolate chip miso walnut cookies are exceptional but i made them 60grms each. Baking them again when my grandsons are come to visit in a few weeks.
Hi sorry! It wasn’t that recipe - it was this recipe - I made a half recipe and it stayed stable and was plenty for six shortcakes. I used vanilla bean paste and diamond crystal kosher salt -
Whipped Cream
480 grams heavy cream
60 grams granulated sugar
2 teaspoons vanilla bean paste, or vanilla extract
Pinch salt
