I have a question about the recipe "Nigella Lawson's Very Smart Strawberry Streusel Cake" from Sarah Jampel. I have made Nigella's strawberry streusel cake (it's delicious!) but wondered if I could make it ahead of time and freeze. I am having a brunch on Friday and would like to make it ahead of time, if possible. I can bake, then freeze, for a few days or make one day ahead. Which would you recommend?
I would recommend making it one day ahead rather than freezing it! But if you do freeze it, I would thaw it in the refrigerator overnight (and then maybe warm it up in the oven before serving). I think it'll be fine either way!
Thank you so much for replying! I will do as you suggest and bake the night prior. Thank you again!
A subtle but effective way to wish America happy birthday
Red, White, and Blue Biscuits
The Teeny-Tiny Kiwis You Can Eat Whole
New! Graphic Handwoven Baskets
A Genius Slab Pie Template
Dinnerware from the World's Best Restaurant's Ceramicist
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
