You can't hurry love, no you just have to wait...

It has been awhile since I have written a dessert post, and this time it is not a tart. It is a cake, baked in a cast iron skillet that is similar to strawberry shortcake, but slightly moister. This was the delight we enjoyed after the picnic (yesterday's post). I adore fresh strawberries and any dish that has fresh whipped cream. I left the cream unsweetened due to the sweetness in the cake and sweet berries. As you can see in the picture we ate in directly out of the skillet. I wanted to keep this dessert rustic, and just piled on the strawberries, but you certainly may arrange them if you desire. I believe this would be an excellent addition to a luncheon or even a brunch.   

Crust Ingredients:

1 C cake flour

3 T granulated sugar

1/3 C  butter, softened

Filling Ingredients:

1 1/4 C granulated sugar

3/4 C (1 1/2 sticks) butter, softened

1 egg

1 C all-purpose flour

2/3 C evaporated milk

1/4 C light agave

1 t vanilla

icing sugar

Toppings Ingredients:

1 pound strawberries, quartered

2 cups heavy whipping cream

Directions:

NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or a fork until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (I stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the agave and vanilla. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve.

Until tomorrow...Peace.