Page 54 - Robeson Living Spring 2018

Fresh

Strawberry Cake

With spring also comes one of our favorite crops in Robeson County and that is strawberry season!!! What fun
to go out in the fields and pick fresh strawberries! There are several strawberry farms across the county that
grow this delicious plump berry. After you get your strawberries home and wash them, you will probably be
in search of a great recipe. If you are looking for a cake recipe we have found an all time favorite in our recipe
archives. Pair it with a nice cold glass of milk while reading your spring issue of Robeson Living Magazine.

Ingredients: Add the remaining flour, and stir until the flour is ful-

Cake ly incorporated. Divide the batter into 3 pans. Bake
4 1/2 cups cake flour for 35 minutes. Cool completely.
3 tsp baking powder
1/4 tsp salt
1 cup plus 2 tablespoons butter, room temperature
2 cups granulated sugar
4 eggs plus 1 egg white
3/4 cup sour cream
1 tablespoon vanilla extract
3/4 cup plus 6 tablespoons milk

Instructions for Cake - Preaheat oven to 325
degrees, prepare 3 round cake pans by spraying liber-
ally with non-stick cooking spray. Sift together cake
flour, baking powder, and salt in a medium mixing
bowl and set aside. In a stand mixer with the paddle at-
tachment, beat butter and sugar together until smooth
and fluffy. Slowly add the eggs and mix well until com-
bined. Stir in sour cream, and vanilla and mix until
well combined. Scrape the sides of the bowl and add
half of the flour mixture. Stir until fully incorporated.
Scrape the sides of the bowl again and stir in the milk.

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