Gazette Ceases Publication: Donates Archives to LHS

In 2010, the Larchmont Gazette ceased publication. In 2011 the publishers donated all contents to the Larchmont Historical Society, which will continue to make the Gazette archives available online.

All inquiries should be addressed to the Larchmont Historical Society.

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Strawberry Short Cake

This cake is especially wonderful when strawberries are in season.  They are readily available right now at the Larchmont Farmer’s Market. A fun variation for July 4th is to use the 13 X 9 inch rectangular pan and decorate the upper left hand corner with blueberries instead of strawberries… creating an edible American Flag!!

Yield:  9″ round cake serves 8 to 10; 9″ X 13″ cake serves 13 to 15

2  ½ cups all purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
2 cups sugar
5 eggs separated
1 teaspoon vanilla extract
1 cup sour cream

Preheat oven to 350 degrees.  Grease and flour one 13 X 9 inch rectangular pan or two 9-inch round cake pans.

Sift flour, baking soda, baking powder and salt.

Cream butter and sugar with electric mixer until light in color.  Add egg yolks, one at a time, mixing well after each addition.  Add vanilla and blend.  Add dry ingredients, alternating with sour cream and ending with dry ingredients.

In separate bowl, beat all egg whites until stiff.  Fold beaten egg whites into cake batter.  Pour into prepared pan (s).

Bake 25-30 minutes or until tester comes out clean.  If using the 13 X 9 inch pan, increase cooking time.    When ready, remove pans to wire rack. Cool for 10 – 15 minutes and remove from pan.  Continue cooling on wire rack.

For Filling:

1 cup heavy cream
3 tablespoons confectioners sugar
½ teaspoon vanilla extract
1 – 1 ½ quarts fresh strawberries, washed and hulled

Place cream in mixer.  Add sugar and vanilla.  Whip cream until firm.  If using 9 inch round cakes, slice one cake in half with a long, serrated knife.  Store other cake for use at another time (or make more cream filling and use extra strawberries for a second shortcake).   If using rectangular pan, slice entire cake in half using a sharp serrated knife.  Place one of the halves on a cake plate with cut side down.  Spread the cake with whipped cream.  Top with cleaned and hulled strawberries.  Place other halve of cake over berries with crumb side down.  Spread with remaining whipped cream and top with strawberries.

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