Strawberry Shortcake Murder (Hannah Swensen, #2)

by Joanne Fluke

Strawberry Shortcake Swensen Serves 12 (or 6 if they ask for second helpings) To make this dessert, you will need: Pound Plus Cake*, three boxes of ripe strawberries, and a bowl of Hannah’s Whipped Crème Fraiche. (Pronounce it “Cremm Fresh” and everybody will think you speak French.) Pound Plus Cake Preheat oven to 325° F., rack in the middle position. 1 ½ cups softened butter (3 sticks) 2 cups white sugar 4 eggs 1 cup sour cream (you can substitute unflavored yogurt for a lighter cake) ½ teaspoon baking powder 1 teaspoon vanilla 2 cups cake flour (DO NOT SIFT—use it right out of the box) Generously butter and flour two 9-inch round cake pans. (Don’t use Pam or spray shortening—it won’t work.) Cream softened butter and sugar in the bowl of an electric mixer. (You can mix this cake by hand, but it takes some muscle.) Add the eggs, one at a time, and beat until they’re nice and fluffy. Then add the sour cream, baking powder and vanilla. Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.