Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Strawberries, hulled and hal |
| 1½ cup | Sugar |
| 1 tablespoon | Butter; melted |
| 4 \N | Eggs, yolks and whites separ |
| 1 teaspoon | Cream of tartar |
| 1 teaspoon | Vanilla |
| 1 cup | Flour, sifted |
| 1 pinch | Strawberry preserves, refrig |
Preheat oven to 325 degrees. Butter a 8 or 9 inch springform pan. Put the berries in the springform pan, and sprinkle with ½ cup of sugar. Put aside. Beat the melted butter with the egg yolks. In a separate bowl beat the egg whites, add salt and cram of tartar. Beat the egg whites until stiff, and then fold in the remaining sugar (1 cup). Add the flour ¼ at a time , alternating with the egg yolk mixture. Pour the cake mixture over the berries and bake for 1 hour (or 1 hr. 10 minutes ) at 325 degrees. REmove from spring form pan.
Spoon juice over the cake, add the preserves and whipping cream as a topping.
From Lee Bailey. This is an old southern dish that was also common in the Maritimes. It is a cooked short cake for strawberries. Really, by cooked they mean that the strawberries are cooked in the oven. I consider that the preserves in the whipping cream is superfluous. AML (Audrey MacLellan)