In the summer when there is an abundance of cream and eggs we love to make strawberry shortcake from scratch around here.With all of the interest in cream and eggs being picked up at the farm, I thought what perrennial plant would compliment them better than strawberries! Last year we put in about 50 plants, and enjoyed quite a few berries the first year. They bloom early and often, which is great for the honey bees too! I have ordered 500 + plants to put in this year, so we can look forward to some this year and many more in the years to come!
Here is a recipe for Angel Food Cake from my mother in law LaDona McGowan:
12 egg whites
1 1/4 cups sifted cake flour
1 3/4 cups sifted sugar
1/2 teaspoon salt
1 1/2 teaspoon cram of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Let egg whites warm for one hour. Preheat oven to 375 degrees.
Sift flour with 3/4 sugar, resift 3 times.
Beat egg whites with salt and cream of tartar unitl soft peaks form.
Gradually beat in sugar.
Gently fold in extracts. Sift flour mixture over egg whites, gently fold in.
Push into ungreased angel food pan, cut through with knife twice.
Bake on lower rack 35-40 min.
Serve with fresh whipped cream and sliced strawberries.