Tis the season for strawberries! My folks came up for a visit and brought us a bucket-full from Strawberry Hill, U.S.A. What better thing to do with them than bake a cake? I followed an old southern recipe that gives the cake a “biscuit bottom” (a newly learned term) good for soaking up the strawberry juices that run down when a little sugar is sprinkled on them. Spring goodness.
Yup, it’s a short cake.
Ready for chopping
Whipped cream
Pouring cream
