I am not fond of the biscuit type of strawberry shortcake but prefer a more “cake-like” strawberry shortcake. This Hot Milk Sponge cake is very easy and has a texture somewhat like the little sponge cakes available at the grocery store. Those are not only expensive, they contain additives I would rather not eat. The picture above is to show the texture of the cake.
This is the recipe that I use to make Strawberry Shortcake. The slight lemon flavor goes very well with strawberries or any other berries. One could also use almond extract, but I would reduce it to 1/4 t. to start. The almond flavor is great with peaches for peach shortcake. This is a fairly low-fat cake, having only 1 T. melted butter in it beside the fat in the egg yolks.
The cake, of course, can be frosted if one likes. It is also good topped with ice cream with warm Chocolate or Butterscotch Sauce spooned over it.
This is a very old recipe that I have seen in other old recipe books, but this one is in Farm Journal’s Family Favorites from Country Kitchens.
Hot Milk Sponge Cake
Family Favorites from Country Kitchens
Farm Journal, 1973
1 c. flour
1 1/2 t. baking powder
1.4 t. salt
1 c. sugar
1 t. vanilla
1/2 t. lemon extract.
1/2 c. hot milk
1 T. butter or regular margarine
Mix together flour, baking powder and salt. Beat eggs with electric mixer until foamy. Slowly beat in sugar, 1/4 c. at a time, beating well until thick and lemon-colored. Beat in vanilla and lemon extract. Place milk and butter (cut into pieces) in a glass measuring cup. Heat in microwave 1 minute or until butter melts. Beat in dry ingredients at low speed. Slowly beat in hot milk and butter. Pour batter into ungreased 9-in. square pan. Bake in 350-degree oven 30 minutes or until cake is done. Place on rack to cool. Makes 9 servings.
To make shortcake, cut servings of cake and split in half. Place in dessert dish and top with sliced strawberries, other berries, or sliced peaches and whipped cream or topping.
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