Tis the Season for Strawberry Shortcake!

RACHEL BEERY

We are delighted that Rachel is a contributor to our blog. Rachel not only inspired us to create TakeThemAMeal.com, she has been a constant friend, and has modeled graceful hospitality to me for many years.
-Adina Bailey, Co-founder of TakeThemAMeal.com

I'm always happy when strawberry season arrives! Our all time favorite way to eat strawberries is with shortcake. And not just any shortcake. We love this hot milk sponge cake recipe because it is incredibly soft and just the right amount of sweet. It's best while its still warm, and it tastes just as good re-heated.

Cut yourself a generous serving, top with sliced strawberries (dont sweeten them too much), and pour fresh milk over everything. Mmmm! (I always take seconds. ;) )

Hot Milk Sponge Cake

4 eggs, beaten
2 cups sugar
1 tsp vanilla

Beat until light and thick.

1 cup milk
1/4 cup butter

Heat together just to boiling point. Then slowly blend into mixture.

2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Sift together and blend in.

Pour into greased 9 x 13 pan. Bake at 350* for 30-35 minutes.

This recipe was adapted and taken from my well-used copy of Mennonite Country-Style Recipes.

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