Recipe: Strawberry tall-cake

By Laurel and Marty Princeworth | Beacon contributors

Turn a bowl of strawberries into a different bowl of strawberries.
Turn a bowl of strawberries into a different bowl of strawberries.

For the cake portion:
Flour, baking powder, heavy cream and sugar, in unequal amounts

Filling:
3 pounds strawberries, hulled, peeled, quartered and (eventually) mashed.
1/4 cup sugar, or however much you’ve got

For topping:
Vanilla ice cream or generic Cool Whip

For music:
Vanilla Ice

To prepare cake portion: Preheat oven to 400 degrees. Mix together ingredients, as kneaded. Set strawberry alarm clock for 15 minutes. Remove from heat. Let cool.

To prepare filling: Do the same way your mother would.

Pour filling over cake mixture, add cream-based topping, and more sugar, if you have it. Top with a cherry.

Serve.

Nutrition information: Unavailable at press time.

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