“Old-Fashioned Strawberry Cake” from “Sweet Enough”

It was my turn to host book club, and my friend had a birthday the night before, so it seemed only natural to make something from “Sweet Enough” to mark the occasion. I was spoiled for choice in the book, and actually had a hard time deciding. Should it be the deep-dish apple galette? Or the yellow cake with chocolate frosting? Or maybe the chocolate cake with vanilla frosting?



I went back and forth until I settled on this one– only because it seemed straight forward enough and who doesn’t love a strawberry? I also made sure to have some canned whipped cream available, so even if the cake didn’t work, we could smother it in cream and all would be forgotten. Whipped cream makes everything better.



It was a triumph. I say that because everyone loved it and raved about it. Who doesn’t love a still warm homemade cake?



But I wasn’t so sure. Even though I went beyond the recommended timings for the cake, it still didn’t seem as golden to me as it did in the photos. Of course, I tested the batter and it seemed to pass, but I kept looking at the centre and wondering if it baked all the way through. I *think* it did, but I’m still not convinced. I think all of the fruit makes the batter appear more under baked than it actually is. I don’t know. (Even looking at the photo now, I’m going back and forth and whether it’s fully baked. I am not so sure.)



Would I make this again? Maybe, but I’d be sure to bake it until it was as golden as the photos. Then I’ll be sure that it’s right.