Berries and Cream Tea Cake

Many of you expressed a liking for my blueberry tea cake recipe and this one is just as “last minute” and offers lots of variety in presentation.

The recipe is the same as the Last Minute Blueberry Tea Cake  but rather than two packages of Martha White blueberry muffin mix, I used two of the strawberry muffin variety.  Everything else was exactly the same even the handfuls of blueberries.

In serving it, I spooned some strawberry jam (preserves would also work) in a microwave safe dish and melted it, then spooned it over top of a piece of cake, then I used low-fat whipped cream, yes the kind in the can, and added plenty of that.  This can  be enjoyed just straight from the oven warm or cool, but treating yourself to a fruit drizzle either as much as I did or a smaller amount, and a bit of whipped topping . . . yum.  Low sugar varieties of the jam and topping work just fine and since everything used is likely to be on a pantry shelf . . . great for last-minute needs or cravings. It took no time at all to mix  – less than 30 minutes from idea to eating – as the mix is just the package and milk and yes if I was not clear enough, I added a couple handfuls of blueberries right from the freezer.  Yum.

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2 Responses to Berries and Cream Tea Cake

  1. Caddo Veil says:

    You always make me so hungry, Sis!!!

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    • LOL It’s yummy. lol I got the idea, mixed, baked, and was eating a piece 30 minutes later. It doesn’t even have to be a real “cheat” since there are ways to lower the fat and sugar, plus it’s showy straight from the oven, so if you need to bring a treat with you to visit someone or to a function, it’s inexpensive and will be well loved! You can, if you think ahead and want to, put dollops of whipped topping on a wax paper lined baking sheet and freeze them, then when you’re ready to set the cake out to be eaten, pop ;em on top of each piece. Easy, and just something you’d have to think of ahead of time, so not a last minute thought, but one to consider . . . .

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