Strawberry Cake is a simple cake studded with fresh strawberries. Strawberries are in season now though it is pretty expensive here in Kerala. I thoroughly enjoyed making this awesome cake and my kids devoured them, soon after I clicked the pictures.....they were so good! that I forgot my New Year resolution....yes, total...sin! sin!
I love strawberries and was waiting for strawberries to hit the market to make this cake. I did make slight changes and overall the cake came out perfect and flavorful. I love ruby red strawberries atop the cake....they looked so pretty....and I could hear them calling my name :)
Oh BTW because I love berries so much, I created a board " berrilicious" on my pinterest, do check it out for some of the best recipes and dont forget to follow me too..
I wanted to make this cake a bit thinner, but then I thought my 10-inch pan was way too big and I dint have a 9-inch pan....so I finally decided on my 8-inch pan....though it took one hour to bake...it was worth the wait.
I used buttermilk instead of plain milk as stated in the original recipe, and my intuitions were right buttermilk made the cake soft and moist. The cake batter is slightly dense and that helped the strawberries to stay up and not sink down, but make sure that your berries are dry.
I dusted the cake with powdered sugar once the cake cooled down and it looked so tempting...I have this fetish for topping my cake with powdered sugar, but if you like it plain leave it as it is ....either way, its just gorgeous.
I also sprinkled 1 tbsp of sugar on top of the strawberries before baking and it helped to bring out a jammy texture to the berries.
So lets get baking!.
Author: Nisa Homey.
Slightly adapted from Martha Stewart
Baking time: 1 hour.
Strawberries: 150 gm, hulled and cut into fours
Butter: 6 tbsp (85 gms) (I used salted, so omitted extra salt)
Sugar: 1 cup
Flour: 1 1/2 cups.
Baking Powder: 1 1/2 tsp.
Buttermilk: 1/2 cup (I added a tsp of vinegar to plain milk to make buttermilk substitute)
Vanilla Extract: 1 tsp.
Extra Sugar: 1 tbsp.
Powdered sugar: 1 tsp
Strawberries....I love thee!!
I cut them into fours....I halved them, then cut them into two again.
Preheat oven to 180 degree C and grease and dust a baking pan...keep aside.
Add 1 tsp vinegar to 1/2 cup milk, mix and keep aside...this is our buttermilk substitute.
Bring all ingredients to room temperature. Lightly cream butter with hand mixer. Add in the sugar.
Cream again for 1 min.
Add egg and cream or beat again for 2 min...yes, only one egg!!
Add vanilla, you can see after 2 min of creaming, the batter has become fluffy and creamy.
Add maida and baking powder.
Pour in the buttermilk, reserve 2 tbsp....otherwise, if you pour it all...sometimes the batter might become a bit loose or runny...for this cake we need thick/dense batter....so add the rest of the butter milk accordingly.
Cream for a minute and add the reserved buttermilk if needed...the batter should be a bit dense/thick otherwise, the strawberries will sink in once it starts to bake.
Scoop into the prepared baking pan and level the top with a spatula.
Place the berries gently cut side down.
And sprinkle 1 tbsp of sugar on top. Bake for 50-60 min at 180 degree c or until a tooth pick when inserted comes out clean and crust is golden. Allow it to cool to room temperature.
I like to sprinkle powdered sugar after it has cooled down.
I hope you will enjoy it as much as I did.
If you like this cake, you might also like:
Eggless Strawberry Cream Cake from Veg Recipes Of India