Strawberry Shortcake Recipe*

Anytime I mention my wife’s good cooking, or in this case baking, I should automatically include the recipe. But you know how men are. However, having enjoyed yet another meal of the sweet, spongy cake, smothered with strawberries and moistened to taste with a little skim milk, I thought it best to post the recipe, with compliments to Neva and appropriate recognition to the late Doris Janzen Longacre, who compiled the More-with-Less Cookbook from whence the recipe originated. – Bruce Stambaugh

Carla’s Hot Milk Sponge Cake

1. Preheat oven to 325 degrees Fahrenheit.
2. Beat two eggs in mixing bowl.
3. Add one cup of sugar and one teaspoon of vanilla and beat until light.
4. Combine separately one cup of flour, one teaspoon of baking powder and 1/4 teaspoon of salt.
5. Fold dry ingredients by hand into egg mixture.
6. Bring to boil in a small saucepan 1/2 cup of milk and one teaspoon of butter/margarine.
7. Add this mixture slowly into the batter, stirring gently.
8. Pour the batter into a well-greased and floured 7″ x 12″ or 9″ x 9″ cake pan.
9. Bake 30-35 minutes.

*More-with-Less Cookbook, Doris Janzen Longacre, Copyright 2000, Herald Press, Scottdale, PA, p. 282.

Author: Bruce Stambaugh

I am a writer, author, photographer, birder, walker, hiker, husband, father, grandfather, brother, Anabaptist, and community activist. My life is crammed with all things people and nature and wonder. My late father gave me this penchant for giving and getting the most out of life, my late mother the courtesy, kindness, and creativity to see the joy in life. They both taught me to cherish the people I am with. I try and fail and try again. View all posts by Bruce Stambaugh