Were we ever glad last evening that there was leftover strawberry shortcake for supper! We spent 8 hours working the sheep and doing farm chores, and boy, were we dirty and tired by the time we finished. I still had to milk and sure didn’t feel like cooking supper, so we had some Retreat Soup (leftover from the quilting retreat) and strawberry shortcake with strawberries from Rich Hill Farms. You’ll find my recipe for the cake at the end of this post.
We gathered the sheep up in round pens in each pasture, then wormed each one. Then we “built” shutes from temporary fencing to move rams and ewes between the three pastures on the Back Forty. We moved young rams and young ewes into the pastures behind the house.
This morning I asked Farmer Bob, “When are we going to do the OTHER 30 sheep?” He said, “We don’t HAVE 30 more sheep.” And then I said, “Aren’t you GLAD!” hahahaha (We both took Advil last night AND this morning!)
Here’s my very favorite recipe for the cake to use for strawberry shortcake. I’ve been baking it ever since I found this recipe in the Farm Journal Cookbook my Grandma Heller gave me in 1979, when I was a newlywed.
Lazy Daisy Cake (based on the Farm Journal’s Complete Baking Book, 1979)
1 c. all-purpose flour (I don’t sift it!)
1 tsp. baking powder (Make sure it’s fresh…no more than 6 months since you opened it.)
1/4 tsp. salt
2 Tblsp. butter
1/2 c. whole milk (I use our fresh goat’s milk but cow’s milk is great, too.)
2 eggs (Fox Trot Farm Eggs are GREAT for baking)
1 c. sugar
1 tsp. vanilla
Heat milk and butter together over medium low heat till the butter melts.
Stir together the flour, baking powder, and salt and set aside.
Beat the eggs, sugar, and vanilla together (I just use a whisk, but you can use a mixer if you like.)
Gradually beat the flour mixture into the egg mixture. Continue beating the hot milk mixture into the batter.
Pour into a 9 inch greased pan or dish.
Bake at 375° F till golden and top springs back when lightly touched with your finger.
Cool and use for snack cakes or for short cakes.
To use for shortcakes, first clean, cap, quarter or halve your strawberries. Combine with a good amount of sugar (I would say 1 Tablespoon per cup of strawberries), cover container, and allow to sit at room temp for at least an hour. The sugar will draw out the juice and you’ll have perfect strawberries for shortcake with lots of juice for drizzling on the cake. Cut the cake into squares, then split through the middle. Place bottom layer of cake in each bowl, top with strawberries and some of their juice, a nice dollop of whipped cream, then repeat with the top layer.
I hope you make it to Rich Hill Farm for strawberries…remember that they are in season right now and delicious!