These cakes are one of my absolute favorite things to make once the weather turns warm and the berries are ready for picking. I first had them years ago at the St. Jude Gourmet Gala… The then pastry chef at 1789 had made them for the party and I was in LOVE. I raced home, told my then darling boyfriend (now darling husband) about them and waited impatiently for the perfect summer fruit to make them.
I pulled out the recipe earlier this week to give to a friend and knew I had to re-share them with you. Most of the vendors at the Dupont Circle Farmer’s Market this past weekend said the strawberries are at their end, so race out and get some and whip up this delight!
1 tsp vanillaPreheat the oven to 350 degrees. Spray muffin tins with nonstick cooking spray.
In a medium sized bowl, sift together flour, baking powder and salt. In the bowl of an electric mixer, combine butter and sugar. With the paddle attachment, mix on low speed until well combined. Add eggs one and a time and mix completely.
Add flour mixture alternatively with the milk and vanilla until all ingredients have been combined.
Scoop a couple of heaping tablespoons into each muffin tin – you’ll want them to be just over half full.
Bake until the cake is just golden brown and a cake tester comes out clean – about 20-35 minutes. Remove from oven and after 2-3 minutes, remove cakes from pan. Place on a cooking rack until the soak is ready.
For the soaking
1 3/4 cups sweetened condensed milk
1 1/2 cups evaporated milk
1 cup heavy cream
1 cup milk
In a large bowl, whisk together all ingredients.
Place cakes as close as possible in a 9×13 baking dish (you’ll probably need one 9×13 and one 8×8 to fit all the cakes) Pour the filling over the cakes in both dishes then wrap in plastic wrap and refrigerate at least 4 hours (overnight is best).
Serve with fresh berries and whipped cream.