Talk about a trip back down memory lane! I can remember like it was yesterday going to the state fair (back home we called it the carnival) just to enjoy the feast-filled experience. Everything was either smothered in or accompanied by a sweet sauce, deep fried in a sweet batter, or deliciously laced with more sugar than you really needed.
One particular item that I always looked forward to was the funnel cake. The smell alone would make you want to eat as much as your belly could hold. It would be sprinkled with a layer of powdered sugar and if you wanted to go for the whole shebang, you would then add your choice of fruit toppings (strawberry, apple, cherry), a choice of other toppings like chocolate chips, sprinkles, chocolate or caramel sauce, then top it all off with a dollop of whipped cream. Sounds amazing, right? 🙂
So where does the funnel cake originate? Pennsylvania German immigrants brought this great dish, known as Drechderkuche, to America in the late 1800’s and developed the baking powder version then named it funnel cake.
Well, my version is just as mouth-watering with a recipe that is easy enough to enjoy at home. This simple Funnel Cake with Homemade Strawberry Sauce is made with sugar, flour and eggs but once it’s fried it transforms into something you will crave all the time.
A few tips when making your funnel cakes…
- Fresh strawberries go great with this dish, but be careful not to keep the temperature too high when making the sauce. They cook fairly quickly and your sauce will turn into mush.
- Funnel cakes should be enjoyed immediately and within seconds of removing them from the oil. They will lose their crispness if left sitting for too long.
- Some will enjoy their funnel cakes very crispy while others prefer them on the “doughy” side. Keep this in mind when frying and alter your cooking time as needed (increase by 1 minute if you like them crispier).
This will turn any family night into a festival so make sure you are ready to fulfill your sweet tooth fix and give this Funnel Cake with Strawberry Sauce a time slot at dessert time.
- 1 and 1/4 cup All Purpose Flour
- 4 tbsp Sugar
- 2 tsp Vanilla Extract
- 1/4 cup Melted Butter
- 1 tsp Baking Powder
- 2/3 cup Evaporated Milk
- 1 Large Organic Egg
- 1/4 cup Powder Sugar
- Whipped Cream (topping)
- Strawberry Sauce:
- 2 cup Strawberries
- 1/3 cup Sugar
- 2 tsp Lemon Juice
- 1 tbsp Vanilla Extract
- Begin by pre-heating cooking pan to medium-heat and adding 1 inch of cooking oil.
- In a bowl, add All Purpose Flour, Sugar, Vanilla Extract, Melted Butter, Baking Powder, Evaporated Milk and Large Organic Egg. Blend together well.
- Add the cake mixture into a large pastry bag or zip lock bag (in this case you’ll need to cut a hole in the corner) and use your index finger to stop the flow of the batter.
- Bring the funnel cake batter over the hot oil and release your finger to start a stream of batter while dropping the batter in a circular motion. Fry for 2 minutes on each side until golden brown then set to side. Sprinkle with powdered sugar.
- For the strawberry sauce, pre-heat cooking pot medium-high heat and add all sauce ingredients.
- Once the pot begins to boil, lower heat to medium-low heat and cover for 15 minutes. Remove from heat when done. Top off funnel cake with strawberry sauce and whipped cream and serve immediately.