My son, like every other child, is fond of cakes and pastries. Whenever he watches TV or finds cake pictures in news paper he start requesting for cakes. So, I decided to try my hand at baking a cake, and the result was better than I had expected. Every now and then I try to bake different varieties of cake. Today I am sharing the recipe for strawberry cake in which I have used fresh strawberries which are first caramelized and then, used in the batter.
Baking Time : 25-30 Minutes Serving : 8-10
Ingredients :
- 2 Eggs
- 1 1/4 cup Refined Flour
- 3/4 cup Fresh Strawberry
- 3/4 cup Sugar + 4 tbsp Sugar
- 1/4 cup Milk
- 1/2 cup Butter
- 1 1/2 tsp Baking powder
- 1 tsp Vanilla Essence
- A pinch of fresh grated Nutmeg powder
- A pinch of Salt
For Frosting :
- Package double cream
- 1 cup Sugar
- 1 tsp Vanilla essence
Method :
For the Strawberry Cake:
- Preheat oven to 180 C. Spray three or five 8-inch pans with non-stick cooking spray.
- Finely chop strawberries. Put strawberries in a pan and keep on medium flame. Add sugar to it and cook till sugar melts and mixes with the strawberries well. Turn off the heat and keep aside.
- Sift the flour, salt, nutmeg powder and baking powder in a bowl.
- In a separate bowl beat eggs at medium speed with the help of beater till it is light and fluffy.
- Add sugar, vanilla essence and beat again till the sugar dissolves.
- Now add the caramelized strawberries to it and mix well.
- Now add flour mixture and mix well with the help of flat spoon.
- Put milk in a sauce pan and keep on medium flame till its luke warm. Remove from flame and add butter to it and stir till it dissolves.
- Gradually add milk into batter and mix well.
- Now pour batter into round greased and floured cake pan.
- Bake in pre-heated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cake will slightly shrink from the sides when done and will spring back when slightly touched in the center.
- Remove from oven and place on wire cooling racks to cool completely.
For the Frosting:
- Beat the double cream until smooth using beater.
- Gradually add the sugar and beat until light and fluffy.
- Add the vanilla extract and mix well blended.
Cover the strawberry cake with frosting. Decorate as desired and garnish with fresh strawberries.
To store, keep in a covered container in the fridge.
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