Strawberry Circle Cake
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Hulled strawberries||3 Cup (48 tbs) (Fresh)|
|Red food coloring||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped and sweetened|
Cream butter and 2/3 cup sugar.
Beat in egg and vanilla.
Add sifted dry ingredients alternately with milk, beating until smooth.
Pour into 8-inch layer pan, lined on the bottom with wax paper.
Bake in moderate oven (350°F.) 25 to 30 minutes.
Cool; turn out on plate.
Heat berries, 1/4 cup sugar, and coloring until juice begins to flow.
Spoon out berries and put on cake.
Blend cornstarch into juice and cook, stirring, until thickened.
Cool slightly; pour over cake and chill until set.
Decorate with whipped cream.