Strawberry shortcake
Cakes
This recipe makes an impressively tall, four-layer cake, perfect for celebrations. If that seems like too much cake for you, just freeze half of the cake wrapped in two layers of plastic wrap. You can defrost it, slice it in half, and fill it with berries and cream the next time the mood strikes you. If you choose to save the cake for later, make sure to cut the strawberries and cream in this recipe by half. Use the freshest, sweetest berries you can find; I love buying berries from the farmers market this time of year because they are bright red, all the way through to the core. <br /> <br />Try adding a couple of tablespoons of chopped mint, some lime zest, or a couple of teaspoons of rosewater to the strawberries for extra flavor. <br /> <br />Cake recipe adapted from Ina Garten.
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