Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada

You want a little more local in your inbox.

The last seven days of local community news delivered to your inbox. Stay caught up on the latest local reporting with The Observer This Week. Every Thursday.

Enter your email to subscribe. Unsubscribe anytime. We may send promotional messages. Please read our privacy policy.

What’s red and white and delicious all over?

Downtown Elmira has a great new meeting place. This sweet little cafe is a welcomed addition to the neighbourhood, with fresh-ground coffee and treats to enjoy. What’s not to like?

It’s another reason to come downtown and enjoy the flavour of Elmira – the locale in the local food movement. At Never Enough Thyme, we’re happy to be part of it.

This week’s flavours involve all things strawberry.  Local organic berries turned into jam, scones, and mini angel food cakes for a strawberry social – we love it when our guests get creative!

Not uncoincidentally, this recipe just happens to come out red and white. Happy Canada Day!

Moist Vanilla Cake with Fresh Berries and Cream

  • 2-3/4 cup all purpose flour
  • 1-1/2 cup superfine sugar (run it through the blender or food processor  to make it finer)
  • 1 Tbsp. baking powder
  • 3/4 tsp. sea salt
  • 3/4 cup butter, softened
  • 4 eggs
  • 1 cup vanilla yogurt (not low fat!)
  • 2 tsp. vanilla
  • 1 pint of local strawberries
  • 2 Tbsp. maple syrup
  • 1 tsp. chopped mint
  • 3 cups whipped cream

Preheat oven to 325 F.

In a bowl place all the dry ingredients, flour, sugar, baking powder and salt. Set aside.

Place butter in mixing bowl and whip until light and fluffy.

Add eggs one at a time, then add your yogurt in thirds until all is the yogurt is in. The butter mix should be light and fluffy, then finish with vanilla.

Add flour in by folding slowly in increments – be careful not to over mix.

Place in two parchment-lined 9” pans. Bake for approximately 20-25 minutes – a toothpick should come out clean when done.

Remove from oven and allow to cool.

While cake is cooling, wash and slice berries. Sweeten with maple syrup and mint.

Once the cake is cooled finish by placing one cake layer on a plate upside down, flat side up as whipped cream and place berries on top. Place the other layer on top and finish with more cream and berries.

Place in fridge until ready to serve. Enjoy!

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.


Related Posts
Read the full story

A new twist on a BBQ season staple

I guess “lamburger” is technically two words, but not only does it rhyme perfectly with “hamburger” but the…