I love strawberries so Alice couldn't have picked a better recipe. I started by making 1/3 of Flo's Signature Yellow Cake in two 6" cake pans. And that's where it ended. When I read there were egg yolks in the frosting, my baking project came to a screeching halt (I read the recipe so many times but somehow missed that aspect). If you have been following my blog for a while, you know that I don't consume raw or barely cooked eggs. So I came up with plan B: make a jam-infused whipped cream frosting instead. Unfortunately that hasn't happened yet (we had 130lbs of concord grapes from our grapevine to attend to) and I still have two sad-looking and unfrosted 6" cakes :o(
Instead, I'll share with you pictures of a tea cake I made a while back, using Flo's Signature Yellow Cake recipe.
|The crumb was perfect - moist, tender but sturdy enough to hold any frosting|
|Homemade fruit preserves|
|Lightly toasted sliced almonds|
- All I remember about this cake is how wonderfully moist and tender it was. It also had a great buttery flavor without being too rich.
- Check out what the other ABC-ers thought about Cupid's Strawberry Cake.