Strawberry Tea Cake

Ingredients:

1 10 oz package frozen, sweetened, sliced strawberries, thawed

1 Tbsp cornstarch

2 1 /4 cups flour

3/4 cup granulated sugar

3/4 cup butter

1 /2 tsp baking powder

1 /2 tsp baking soda

1 /8 tsp salt

1 egg, beaten

3 /4 cup buttermilk

Directions:

For filling, in small saucepan stir together undrained strawberries and cornstarch. Cook and stir until thickened and bubbly.  Remove from heat and cool.

In large bowl stir together flour and sugar.  Using pastry blender, cut in butter until mixture resembles course crumbs.  Set aside and reserve 1 /2 cup for topping.

Stir baking powder, baking soda and salt into remaining flour mixture.  Make a well in the center.

In small bowl combine egg and buttermilk.  Add egg mixture to dry ingredients.  Stir till moistened.

Grease and flour 8 x 8 x 2 inch baking pan.  Spread two-thirds of the batter over the bottom and about an inch up the sides of the pan.  Carefully spread the filling over the batter.  Spoon remaining batter in small mounts on top of filling. Sprinkle with the crumb topping.

Bake 350 degrees about 35 minutes or till toothpick inserted in center comes out clean.

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