Thank you, thank you, thank you to all the Tennessee farmers who grow strawberries for all of us non-farmers to enjoy every May. Year by year they are out in their fields early on chilly mornings checking on their fields while we are snug in our beds. They watch the weather reports, day in-day out, trying to judge how each years crop will turn out. Too much rain….not enough. Too many cloudy days or relentless heat.
This year’s Tennessee strawberry crop has been so sweet. It is a short season so do not delay. Boxes full of tender, ruby-red berries lined up at Farmer’s Market stands just for making recipes such as this, “Sugared (Tennessee) Strawberry Sponge Cake Stacks”.
I made wee sponge cakes in a muffin tin with just a few ingredients. These cakes are light and airy with just a hint of sweetness. I want to taste the berries first, then the berry juice soaked cake with a quick dusting of powdered sugar.
Warm sponge cakes……I sprayed the muffin tin with coconut spray which added a very nice hint of coconut to the cakes……
….berries rinsed, patted dry, cut in half and tossed with raw sugar.
It would not be May without sugared strawberries and little cakes!
The berries from Delvin Farms. The wee sponge cakes are based on a recipe by James Tanner from his amazing wonderful and simple cookbook “Take 5 Ingredients”.
Ingredients:
Directions:
This is a simple dessert that is not overly sweet. Easy to make. Can be prepped ahead of time and can be made using any seasonal berries, peaches or plums.