We read a book last week that was a spin-off of The Little Red Hen.  It’s one of my favorite books because it involves cooking, cooperation, and kids are able to make text to text connections with other stories we have read.

The kids in the class asked if we could make this.  Normally, I’d be all over that idea!  This year we have a lot of severe allergies and I’m just not comfortable putting kids at risk.  I promised the kids I’d put it on our blog.  That way parents can decide for themselves if this is something their child can/should have.
I hope you’ll give this recipe a try, and maybe even check this book out from your local library! My daughter made this recipe on her own today. We’ve had it before and it’s very good.  I can’t wait until after dinner to have some!

Here’s the recipe:
2 cups flour, sifted
2 Tbsp sugar
1Tbsp baking powder
1/2 tsp salt
1/2 cup butter
1 egg, beaten
2/3 cup milk
3-4 cups sliced strawberries
1 cup whippping cream, whipped
Preheat oven to 450.  Sift flour, then sift together dry ingredients.  Cut in butter until mixture resembles coarse crumbs.  Add egg and milk, stirring by hand until moistened.  Spread dough in a greased 8 inch round pan, building edges up slightly.  Bake for 15-18 minutes.  Remove cake from pan. Cool.  Split into two layers.  Alternate cake, whipped cream, and strawberries, ending with strawberries on top, or whipping cream if that’s your favorite!

Happy baking!

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