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Strawberry Cream Cakes


1 cup unbleached flour
1 cup whole wheat pastry or white whole wheat flour
1 1/2 teaspoons Clabber Girl baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium or large eggs
2/3 cup sugar
1 cup applesauce, unsweetened
1/2 cup vegetable oil
2 baskets strawberries
6 tablespoons sugar, divided
zest and juice of one lemon
1 pint whip cream
1 teaspoon vanilla


Pre-heat oven to 425 degrees F. Prepare 2 muffin tins with oil or non-stick spray.

Whisk together the flours, baking powder, baking soda and salt. Whisk the eggs and sugar for about 2 minutes, until slightly paler in color. Make a well in the center of the dry ingredients; add the egg mixture, the applesauce and oil. Whisk together just until mixed.

Makes about 18 little cakes

Fill the prepared muffin tins just over half full. Bake for 14 minutes. Split in half when ready to serve.

For the berries and whip cream:

Clean, stem and slice the berries about 20 minutes to 2 hours before serving. Toss with 4 tablespoons of the sugar and the juice and zest of one lemon. Let sit at room temperature—this will help release the juices of the berries for a delectable look and texture.

Whip the cream with the remaining 2 tablespoons of sugar and vanilla. Serve the split cakes with the berries and whipped cream evenly divided. Enjoy!


Be sure you have good quality, solid tin or cast iron muffin pans—the non-stick variety bake up dark brown on the bottom and pale on top, while solid pans bake up a pleasing mellow brown with a wheat-y speckle tone look on top. These can be made the day you plan to serve or several days before, stored at room temperature in an airtight container. For best results if made in advance, split and heat in a toaster oven. Which by the way is a great way to use up the leftovers with a dollop of butter and jam at breakfast!

Makes about 18 little cakes