Yes, I like those 3-ingredient sweet biscuits, whether as mini’s or as cupcake size. They don’t rise a lot and are very tender / cake-like. I store baked biscuits in freezer and they’re good reheated briefly (20 seconds) in microwave or simply allowed to warm on a plate during the meal - they’re fine thawed and cold with berries.
Another quick cake I like to make for under strawberries is “Lightning Cake” from Joy of Cooking.
I modified from p. 681 Joy of Cooking 1975 edition, cut in half to make one 8x8 cake
Preheat oven to 375 degrees
Grease an 8x8 pan, or 8-inch round pan
Best if all ingredients are about 70 degrees F., so get out egg, milk and butter.
In a medium mixing bowl, combine
3/4 C plus 2 Tablespoons Cake Flour (7/2023 – AP flour)
1/2 C sugar
1/4 tsp. salt
Add
1 egg
1/4 C plus 1 tsp. milk (I used skim milk, 1 T not tsp with AP flour)
1/4 C. (i.e., 4 T) butter, softened “to consistency of mayonnaise” (mine got melted)
Whip with electric mixer (or strong arm and hand whisk) for 1 minute at low speed, scrape the bowl, then whip at slightly higher speed for 1 1/2 minutes. Scrape the bowl again and fold in
3/4 tsp. double acting baking powder
1/2 tsp. vanilla
Whip for 30 seconds on low speed. Pour into greased cake pan and bake at 375 degrees for 20 minutes.
Full size 9 x 13 Recipe (with plums added) is online here
