Strawberry Cream Cakes
18 Little Cakes
1 c. unbleached flour
1 c. whole wheat pastry flour (or white whole wheat flour)
1 1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Rumford Baking Soda
1/2 tsp. salt
3 eggs (medium to large)
2/3 c. sugar
1 c. applesauce (unsweetened)
1/2 c. vegetable oil
2 pt. strawberries
6 tbsp. sugar (divided)
Zest and juice of one lemon
1 pt. whip cream
1 tsp. vanilla
Preheat oven to 425 degrees F. Prepare 2 muffin tins with oil or non-stick spray.
Whisk together the flours, Clabber Girl Baking Powder, Rumford 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 egg mixture, applesauce, and the oil. Whisk together just until combined.
Fill the prepared muffin tins just over half full. Bake for 14 minutes. Split in half when ready to serve.
Strawerries and Whip Cream Preparation: Clean, stem, and slice the strawberries about 20 minutes to 2 hours before serving. Toss with 4 tbsp. of the sugar, lemon juice, and zest of one lemon. Let sit at room temperature—this will help release the juices of the strawberries for a delectable look and texture.
Whip the cream with the remaining 2 tbsp. of sugar and vanilla. Serve the split cakes with the strawberries and whipped cream evenly divided.
Be sure you have good quality muffin pan—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 wheaty speckle tone look on top. These cakes can be made the day you plan to serve or several days before. They will store fine at room temperature in an airtight container for several days.
For best results if made in advance and reheating; split cakes and heat them in a toaster oven. A great way to use up the leftovers cakes is to top them with a dollop of butter and jam and enjoy them for breakfast!