"I CAN still taste the sweet juicy berries piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added ever more indulgence to this strawberry dessert by first buttering his biscuits."
We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe.
-Ruby Williams, Bogalusa, Louisiana
Marscarpone cheese, fresh strawberries and a hint of lemon flavor this mouthwatering and impressive-looking dessert from Carrie Vazzano in Rolling Meadows, Illinois. An added bonus…the waxed-paper lined pan makes for speedy cleanup! CARRIE’S TIP. For health-conscious cooks or those counting calories, skimmed milk and reduced-fat cheese make easy, slimming substitutions.—Carrie Vazzano, Rolling Meadows, Illinois
Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning. —Lora Roth, Seneca, South Carolina
Meet the Cook: The reason this is such a favorite is it's a little different yet quick and easy. At one time, my husband was a mess sergeant in the National Guard. When it came to cooking, there was always a little discussion over doing it my way or the Army way! We have four grown children and five grandchildren.
-Alyce Kafka, Wagner, South Dakota
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one.
--Janice Mitchell, Aurora, Colorado
"This beautiful bundt cake is my husband's favorite," relates Sue Wesson of Springhill, Louisiana. Sue adds chopped pecans and strawberries to the batter, and she brushes the cake right out of the oven with a sweet strawberry glaze. Any extra glaze can be served on the side.