*strawberry ripple teacake*

DSC_0312Let love and faithfulness never leave you…write them on the tablet of your heart.
Proverbs 3:3

Today I have a delicious recipe to share with you.  It is a cake that I began making many years ago, when I was a teenager.  I am forever grateful to my Mom for giving me free reign in the kitchen to learn to bake before I was married.  This recipe is special to me because everyone who tries it loves it.  It is a very simple, quiet cake to make by hand; no mixer is necessary.

The cake itself is an uncomplicated butter cake with a surprise thickened fruit filling in the middle.  The original recipe suggests raspberry filling, which is delicious, but I typically make it with strawberry, my favorite.

It is beautifully cream colored and golden, buttery, with a layer of pink, perfect for any time and perhaps Valentine’s Day, which is four days away.  Men love cake.  My dear husband Rich loves this cake, especially.  Your man might be similar to my man and prefer this cake over any other.   I am sure he would love this particular cake as an edible Valentine’s gift from his loving (and devoted) wife.  Maybe for dessert after a juicy steak dinner?

If your man does not like cake, might I suggest baking it for the children?

S T R A W B E R R Y   R I P P L E   T E A C A K E

1 10 oz package sweetened berries in juice (from the frozen section at the grocery store)
1 Tablespoon cornstarch or flour

For the Filling:  In a small saucepan, stir undrained fruit and cornstarch till combined.  Cook and stir until thick.  Remove from heat, set aside to cool.

For the Cake:
2 1/4 cups flour
3/4 cup sugar
3/4 cup salted butter or margarine
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/8 tsp. salt
1 beaten egg
3/4 cup sour milk (1 T.vinegar, add milk to measure) OR buttermilk

Grease and flour a 10 by 12 round tart pan.  You may also use a round cake pan.

In a large bowl stir together flour and sugar, cut in butter.  Set aside 1/2 cup for topping.  Into remaining flour stir Baking Powder, Baking Soda, and Salt.  Make a well in center for combined egg and sour milk.  Stir until just moistened.  Spread 3/4 batter in bottom of pan.  Spread filling on top of batter, spoon on remaining batter and crumb topping.

Bake at 350 for 30-35 minutes.


This is what the unbaked cake looks like after dropping batter on top of the filling.  The cake will spread and come together when it bakes, so don’t worry about covering the filling entirely.


The crumbs also cover the filling.  This is what it looks like after sprinkling them on top, right before popping it into the oven.


Oh happy day, the cake is baked.

DSC_0298Go and enjoy choice food and sweet drinks, and send some to those who have nothing..
for the joy of the Lord is your strength.  Nehemiah 8:10

DSC_0308Blessed are those who hunger and thirst for righteousness, for they will be filled.  Matthew 5:6


Baking a cake for a sad/lonely or happy/celebratory person/family would also be a good idea.  This is a great cake to give away.



“Gratitude unlocks the fullness of life…It can turn a meal into a feast, a house into a home, a stranger into a friend.”  Melody Beattie

“Peace.  It does not mean to be in a place where there is no noise, trouble or hard work.  It means to be in the midst of those things and still be calm in your heart.”

7 thoughts on “*strawberry ripple teacake*

  1. I made this cake for my loves yesterday and it was a big hit. Thank you for posting it! I’ve actually made several of your posted recipes. I often take your Apple Bean Bake to potlucks. Everyone always loves it. I appreciate your sweet ways and your view of homemaking. Thank you!

  2. Hi Shanda,
    Just wanted to let you know I made this cake today for an older gentleman and his family from church…it was a hit! Thanks so much for sharing…love your recipes, photos, and insight!!

  3. Pingback: “Home wasn’t a set house, or a single town on a map. It was wherever the people who loved you were……..” – Good to be Home

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