Strawberries are a delightful accompaniment with cakes. Their beautiful color and inherent sourness cuts into the sweet of a cake to add to the punch in every bite. This cake is my first experiment of adding strawberries to a cake before baking.
I am proud to announce that I am absolutely in love with the outcome. The best bit is, this cake looks special without requiring any extra effort. A simple sponge cake with a pretty look.
The Strawberry Cake:
Servings: 10 to 12
Difficulty Level: Easy
- All Purpose Flour (Maida) – 1.5 cups
- Strawberries – 1 punnet
- Baking Powder – 1.5 tsp
- Butter – 90 gram
- Salt ( if using unsalted butter) – 1/2 tsp
- Egg – 1
- Milk – 1/2 cup
- Vanilla Essence – 1 tsp
- Sugar – 1 cup and 3 tbsp of granulated sugar
- Pre-Heat the oven at 170 degree centigrade.
- I used a 10″ spring pan to bake this cake but ideally for this volume an 8″ pan would be ideal. Grease the baking with butter, dust little all-purpose flour and set aside.
- Wash the strawberries well, drain and halve them before setting them aside.
- In a bowl sieve the flour, baking powder and salt (if using unsalted butter).
- In another larger mixing bowl beat the butter and one cup of granulated butter until light and fluffy. With an electric beater it usually takes 3 to 4 minutes.
- Mix in the milk, egg and vanilla essence until just combined.
- Add the dry mixture gradually mixing gently until all the ingredients just combine. Do not beat too hard. Try the cut and fold technique to add air to the mixture till a smooth mixture is obtained.
- Pour the prepared mixture in the set aside baking dish and arrange the strawberries with the cut surface down.
- Sprinkle the remaining 3 tablespoons of granulated sugar over the strawberries.
- Bake in oven at 170 degrees for 10 minutes then reduce the temperature to 150 degrees to bake till the cake turns golden brown and the tester comes out clean.
- Please note, ensure the tester is not piercing a strawberry cause they would caramelize and give a squishy touch to the tester, which is normal.
- Cool the cake on a rack and slice into wedges.
Serving Suggestion: The cake tastes best when served with dusted icing sugar or whipped cream as an accompaniment.
For more recipes from my kitchen, visit my food corner.