Homemade strawberry desert
In my quest to find inexpensive recipes that also taste good and are easy to make, let me turn you to a simple homemade yellow cake, topped with sliced strawberries and whipped cream (and vanilla ice cream too if you’d like.)
The entire recipe cost about N$12 per serving when using the cheaper choices on the ingredients list.
Mine was more expensive because I bought mega, gigantic strawberries from a clothing store that has an imported food market and these berries (bigger than a golf ball!) cost a bit more than the smaller fingertip sized strawberries.
[FYI - You know that you have to prepare strawberries by washing them thoroughly, cutting the green bit off the top and removing that soft core bit from the middle, right?]
Even if the strawberries are a bit overripe, that’s ok too; smushy (but not rotten) strawberries are even better.
A quick yellow cake takes about 20 minutes to assemble (faster once you’ve done it a few times) and you can make it anytime, even as a breakfast cake.
If you cover it when done, it can be just fine for several days (if the kids don’t finish it that first day). If you don’t have fresh (or frozen) strawberries, you can use canned peaches, and I’ve even used strawberry jam (this is cheaper, but not as good)!
Ingredients for 4-6 servings (depending on how greedy you are)
3 cups of sifted cake flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 cups sugar (avoid white sugar!!!)
1 cup butter or margarine (margarine is cheaper)
2 XL eggs (medium eggs are cheaper and make it less rich)
1 1/2 teaspoons vanilla extract (vanilla essence is cheaper, but use more of it)
1 1/4 cups milk (skimmed milk is better on the waistline)
Set aside a separate bowl full of strawberries (as many as you want), sliced up (not so thin), douse them with dark brown sugar or agave syrup (a bit expensive, but better for you) and ¼ cup of water (add more water when you use more strawberries). I added some fresh blueberries to the recipe and it tasted great, but increases the cost of the dish!
Just buy the refrigerated whipped cream that squirts from the can. You could of course, get the hand mixer out and whip your own from whipping cream and confectioners’ sugar, but why go through the hassle? You can also use double cream Greek yogurt.
Preheat oven to 186°C. Liberally grease and flour the bottom and sides of one 9 x 11 inch Pyrex or aluminium baking pan. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together using your hand mixer or just your strong arm with a whisk, until light.
Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pan.
Bake 30 to 35 minutes or until a fork poked in the center comes out clean. Cool the cake before you try to cut it.
Take a square of the cake, put in a deep bowl. Douse it with the strawberries you set aside and pour on some of the juice from the bowl with the strawberries (I like the bottom of the cake soaked in the strawberry juice/brown sugar/water. Then, top the entire thing with as much whipped cream as makes you happy.
Then eat it.