Cottage pudding cake for strawberry shortcake –Hey y’all! Today, we’re diving into a delightful dessert that’s sure to make your taste buds dance! Get ready for some Cottage Pudding, the perfect base for your Strawberry Shortcake. It’s simple, sweet, and oh-so-satisfying. Let’s get right into it!
Cottage Pudding
This fluffy and moist cake is just the thing to pair with fresh strawberries and whipped cream. Trust me, this is gonna be a showstopper at your next gathering!
Ingredients:
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
Instructions:
- First things first, preheat that oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. We don’t want our delicious pudding to stick, honey!
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk it all together until it’s nice and smooth.
- Now, in another bowl, whisk together the milk, melted butter, vanilla extract, and the egg. Make sure it’s all well blended, ya feel me?
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix – we want this cake to stay tender and fluffy.
- Pour the batter into the prepared cake pan. Bake it in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing it up!
And there you have it – Cottage Pudding that’s ready for your favorite strawberries and whipped cream. Whether you’re serving it at a family gathering or just enjoying it with a cup of tea, this recipe is sure to bring smiles to faces. So, gather your ingredients, get in that kitchen, and let the dessert magic happen!