Add some fresh strawberries that you’ve sliced and sprinkled with sugar to draw out the juices for a tasty syrup…easy and awesome.
The notes said the original cook also makes this by substituting half and half for the cream and adding an extra egg yolk.
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups sugar, plus additional to taste for berries
2 1/2 cups whipping cream
2 large eggs
1 quart strawberries, sliced
1. Preheat oven to 325°. Grease a 9- by 13-inch pan. In a large bowl, mix flour, salt, baking powder, sugar, 1 1/2 cups cream, and eggs until smooth, creamy, and quite thick.
2. Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool at least 30 minutes before serving.
3. Meanwhile, in a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes. Whip remaining cup cream to soft peaks. Serve cake topped with strawberries and their juices and whipped cream.