Heavy cream has long been used as a source of fat when making baked goods. One of the biscuit recipes I use simply has two ingredients, self-rising flour and heavy cream. The cream serves as the liquid and the fat at the same time. It’s also a good fix for when you’d like to bake a cake but don’t have enough butter or oil.
Times are still a little different right now, but most of us will likely have an Easter meal for a small group, or maybe just dinner for two. And if you dine alone, make it extra special and consider making the single layer version of this cake. It marries together one of my favorite combinations, strawberries and cream.
I can hardly wait for peach season to arrive so I can make a peaches and cream cake like this.
These have been tough times, but celebrating Easter brings much hope. We can make it even more memorable by marking the occasion with fine food and our best dishes, tablecloth and all.
We can rest a little easier this Easter knowing we’ve come a long way from what the situation was like a year ago this time. Have a very happy holiday!
Enjoy food made fresh!
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