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If you’re looking for a way to enjoy the summer berries, I would definitely make this cake. Our family has been making it for as long as I can remember and it is still a favorite of ours. If berries aren’t in season, feel free to experiment with other fruits!
For the strawberry shortcake:
1. Rinse, hull and slice the strawberries. Cut an equal amount of larger strawberries for the top of the cake and smaller strawberries for the middle layer. Place in a bowl with a few tablespoons of sugar and mix. This will help to create a juice that you will need later.
2. Heat oven to 375 F. Line an 18 x 12 or 17 x 11 pan with aluminum foil or waxed paper. Grease the paper generously.
3. Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes.
4. Pour eggs into a large mixer bowl.
5. Beat in 1 1/3 cups of sugar gradually. Beat in water and 1 1/3 teaspoons of vanilla on low speed.
6. In a smaller bowl combine the flour, baking powder and salt then gradually mix it into the creamed mixture, beating just until batter is smooth. Pour into the pan and smooth it to cover the entire surface.
7. Put the pan into the heated oven. Bake cake until a wooden pick inserted in center comes out clean, about 12-15 minutes. Remove pan from oven. Immediately loosen cake from edges of the pan. Invert cake onto a clean kitchen towel that you’ve sprinkled generously with powdered sugar. Carefully remove waxed paper from the bottom. Trim off the stiff outer edges of the cake if necessary (these scraps are my favorite to snack on!). Allow cake to cool. Then cut the cake in half horizontally using a long serrated knife. Put the bottom half of the cake (cut side up) onto a serving platter.
To assemble the cake: Drizzle juice from the strawberry bowl over the top of the bottom layer. Cover bottom layer with homemade whipped cream (recipe below) and then top with strawberries and blueberries. Place top cake layer on top of bottom and repeat process.
For the whipped cream:
1. Place cream in a bowl and begin to whip with a hand mixer.
2. Gradually add sugar and vanilla extract.
3. Beat until desired texture making sure to not over-beat the cream.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!