Strawberry Shortcake

Sunshine cake is my grandmother's recipe that my mom adapted a little. We use it as our go-to white cake. We often pair it with lemon curd... sooo good! Here we used it for strawberry shortcake to use up some strawberries from my mom's garden. It was delicious! It can be a finicky cake, but I love how light and airy it is.

 Whipped Cream (homemade or canned) Strawberries Sunshine Cake: 11 egg whites9 egg yolks1 tsp salt1 cup cake flour 1 cup powdered sugar1 1/4 tsp. cream of tartar1-2 tsp. vanillaoptional: lemon zest  Sunshine Cake:Preheat oven to 325 degrees.Sift flour and set aside.  Beat egg whites till foamy.  Add cream of tartar and salt.  Beat till stiff. Add vanilla. Optional: You can add some lemon zest if you want. Then add 1/2 cup sugar gradually.  

Mix flour, corn starch, and other 1/2 cup sugar and fold in egg white mixture. Then beat egg yolks until thick and gently fold into the egg white mixture. Spray tube pan with some oil.  Pour batter in pan.    Bake at 325 degrees for 1 hour.  Then invert pan until cooled.Slide cake out of pan and top with strawberries and whipped cream.

 

 

Easy Chocolate Eclair Cake

This is a recipe my husband and I used to make together in college. It's cheap, super easy, and incredibly tasty. It is still one of his favorite desserts :-)Cake: 1 box graham crackers3 small or 2 regular-sized pkgs. french vanilla pudding (I used regular vanilla pudding this time because the store was out of french vanilla)3 cups milk8 oz. Cool Whip
Chocolate Topping: 1/4 cup cocoa1/4 cup milk1 cup sugar1/2 cube butter(I really like chocolate, so I doubled the topping.) Cake:Butter a 9x13 Pyrex dish. Cover bottom of dish with layer of whole graham crackers. In a mixing bowl mix instant French vanilla pudding with milk. Beat until thick. Fold in Cool Whip. Spread 1/2 mix over graham crackers. Add 2nd layer of graham crackers. Spread remaining mix over 2nd layer. Add a final layer of crackers. Chocolate Topping:Place all ingredients into a saucepan. Bring to a boil and boil one minute. Remove from heat. Stir until cool and slightly thickened. Pour over cake.

 Cover and refrigerate overnight. It's not the prettiest dessert, but it sure tastes good!