Wednesday, May 9, 2012


The yield from the stawberry patch today.
This is the third 'picking' this season.
The berries are smaller than last year, probably due to the dry weather when they were forming.
They are sweeter than last season.

J. took this photo after he had made his serving of dessert.
He prefers strawberries on 'shortcake'--a baking powder biscuit.

I am partial to Aunt Dorothy's Sponge Cake which I made on Sunday using the fresh eggs I buy from a friend at church.
My tube pan has gone missing--our many house moves in the past decade leave me with no idea where some items disappeared.
G. came to the rescue with an assortment of pans from her kitchen.
The cake batter produced a cake made in a spring-form pan and one in a small tube pan.
Jim's Aunt Dot [ 87 years old last week!] always made this cake for special desserts.
Her late husband, Ed, grew strawberries, raspberries and blueberries in their Massachusetts garden which, fresh or frozen, accompanied the cake.
Around here we do not serve berries with 'Cool Whip' or with aerosal whipped topping.
We use heavy cream whipped with a bit of sugar and pure vanilla extract.

Aunt Dorothy's Sponge Cake
2 cups flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 c vegetable oil
7 eggs, separated
3/4 cup cold water
1 teaspoon vanilla.
Preheat the oven to 325.
Separate the eggs.
Beat the egg whites until stiff peaks form.  Set aside.
Sift together the dry ingredients into a large bowl.
Make a 'well' in the center of the dry ingredients.
Add the oil, egg yolks, water and vanilla.
Beat at medium speed until smooth.
Using electric mixer on slow speed, or by hand, fold beaten egg whites into batter.
Turn into ungreased tube pan or large springfrom pan.
Bake 50-55 minutes.
Cool in pan--on a wire rack.
Loosen edges of cake with a sharp knife, invert over plate and gently remove from pan.
Serve with fresh berries and cream.


  1. Right - now you have officially me home-grown strawberries, and yet we only get a dozen or so from my gone-feral plants each year. Mainly down to our wet Welsh weather I suspect (though the slugs always nobble the best ones). Those look SO good!

    I will copy out Aunty Dot's recipe and give it a whirl . . .

  2. "our many house moves in the past decade leave me with no idea where some items disappeared."

    Oh you have my sympathy....I know exactly what thats like!

    Love the new leafy background and new header of Pebbles.

  3. The strawberries are beautiful and the sponge cake sounds so good.
    We like shortcakes made from the biscuit recipe except I use butter and add a little sugar.

  4. My mouth is watering thinking of those fresh strawberries either on the shortcake or the spongecake, with 'real' whipped cream.

    Have a great weekend ~ FlowerLady

  5. Sounds good and looks great - I don't do anything other than proper whipped cream with desserts either:)

  6. I myself prefer biscuits! Something about the salt and the sweet together! Strawberries won't be ready her in Upstate NY until the end of May or early June.

  7. Oh my! Doesn't that look good. So envious of your weather. We are still wearing our winter coats here. I have things missing from our many moves too. About the time you give up on them and buy a new one, they show up.

  8. I love the new header photograph!

    Our strawberries are weeks away from appearing; I fear I may have to buy some and make some shortcake, I want some now!

  9. I LOVE sponge cake - especially with fresh strawberries. That looks delicious!

  10. Hi! Those strawberries look so delicious! Our season will soon be upon us and I need to get my freezer defrosted and be ready! I am trying to grow a few too. I enjoyed the pictures of your visit with G. Come visit my garden blog when you have time! Nancy at Cozy Thyme Cottage