I have been in the mood for sweets lately. Anyone who knows me will tell you, I have a major sweet tooth. My husband was not big into sweets when we first got married, but now after nearly nine years of me constantly baking lots of goodies, I have converted him (Insert maniacal laughter).
Yesterday was a sad day for my creations: it seems everything I tried turned out badly. Perhaps it was because I didn’t really feel very well, or maybe it was this freaky weather we’ve been having…Let’s just say, it’s not a good sign when one of your kids looks at the white chocolate mousse pie you made and says “Mom! You made a sheep pie!” He was of course referring to the top of my pie which had curdled enough to resemble lamb’s wool. But my kids enjoyed the pie even if it was botched and that is enough for me. 🙂
Today I was in the mood for strawberry shortcake. And while this isn’t a proper strawberry shortcake, it’s what I grew up eating. 🙂
You will need:
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
2 Tbsp butter, softened
1 tsp vanilla extract
1 tsp lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
Combine flour, baking soda, baking powder and salt in a large bowl.
Mix eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well.
Pour ingredients into a well-greased 9×5-inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
1 lb fresh or frozen strawberries
1 cup hot water
2/3 cup sugar
2 Tbsp corn starch
Mix hot water and sugar together until sugar dissolves. Pour into blender and add 4 or 5 large strawberries and cornstarch, blend well.
Pour ingredients from blender into a saucepan and bring to a boil. Remove immediately and cool.
Cut your pound cake into slices and serve with strawberry sauce, the remaining fresh strawberries and homemade whip cream. Yummy! 🙂