Tea Party Shortbread Cookies

These shortbread cookies are positively delectable with a cup of earl grey. I couldn't think of a better combination for afternoon tea. Grab a book and a tea tray for a perfect English afternoon on the porch swing.

Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1/2 cup cornstarch
1 1/2 cups all purpose flour
a dash of salt (1/8 teaspoon)
1/4 cup of sprinkles (I used pink ones!)

Directions
1. Whip butter until creamy. Stir in the sugar, cornstarch, flour, and salt. Mix until well incorporated.
2. Add the sprinkles.
3. Refrigerate the dough for an hour or two. Or for us impatient ones, put it in the freezer for about 30 minutes.
4. Roll out the dough to 1/4 inch thickness. I used pretty flower cookie cutters and placed them on 2 large baking sheets.
5. Bake at 350 for 7-10 minutes. Take them out before the edges begin to brown.

Et voilà! Bon appétit mes amis!

Be sure to share!

-Cara

Strawberry Cake

Strawberry cake is a favorite on the Wilson farm. I grew up devouring its sweetness at every family gathering, on holidays, and the summer days in between. This particular recipe isn't the famous Wilson recipe. I wanted to experiment with a different one and use it for my mother's birthday. Her birthday was in June, so if you're doing the math...this blog post is about 7 months overdue. This was one of my first attempts to properly ice and decorate a cake. Let's just say that I still need some practice, but the cheery pink color makes up for any imperfections!

Ingredients (for cake)

1 and 3/4 cups of granulated sugar

1 package of strawberry Jello-O

1 cup butter, softened

4 eggs (room temperature)

3 cups sifted cake flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup milk, room temperature

1 tablespoon pure vanilla extract

1/2 cup strawberry purée (can use frozen or fresh)

Frosting

3 sticks of butter

4 cups sifted powdered sugar

1 tablespoon milk

1 1/2 teaspoon pur vanilla extract

1/8 teaspoon of salt

4 tablespoons strawberry purée (or to taste)

1. Purée the strawberries. Mix until smooth (and not icy if using frozen strawberries).

2. Preheat oven to 350. Butter or grease three round 8 inch pans.

3. Mix milk, vanilla, and strawberry purée until smooth. Set aside.

4. Sift and whisk dry ingredients together. Set aside.

5. Cream gelatin, sugar, and butter together for about 5 minutes with a mixer. 

6. Add the eggs one by one to the creamed mixture. Be sure they are room temperature. It makes the cake fluffier. 

7. Add the wet and dry ingredients to the creamed mixture slowly. Alternate and mix well.

8. Divide the batter evenly between the three pans and bake for 25-30 minutes. Be sure not to overcook, you want it to be moist. Take out and let the cakes cool before icing.

9. For the frosting, whip the butter for about 8 minutes or until light and creamy.

10. Add the powdered sugar, milk, vanilla extract, and salt. Mix on low speed for one minute and then on medium-high for about 6 minutes. Add the strawberry purée last and mix until well incorporated.

Between each layer of cake layer icing evenly. Then spread icing thickly on top. Use the excess on top to ice the sides. Add some fresh strawberries on top to decorate and you are finished!

Bon Appétit! 

-Cara