Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup strawberry puree
- 1 teaspoon vanilla extract
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Electric mixer
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Add the strawberry puree and vanilla extract, and mix until well combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
10. Serve the cake as is or with whipped cream and fresh strawberries.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 240
Fat: 12g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 110mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use low-fat milk instead of whole milk, but the cake may be less moist.
- You can use other fruit purees instead of strawberry puree, such as raspberry, blueberry, or peach.
Variations:
- Add 1/2 cup chopped fresh strawberries to the batter for extra texture and flavor.
- Use a different frosting, such as cream cheese frosting or whipped cream frosting.
- Make cupcakes instead of a cake for individual servings.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use room temperature eggs for better incorporation into the batter.
- Do not overmix the batter, as this can result in a tough cake.
- To make strawberry puree, blend fresh or frozen strawberries in a blender or food processor until smooth.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (180°C) oven for 5-10 minutes or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with whipped cream and fresh strawberries for a more elegant presentation.
- Serve the cake on a cake stand for a special occasion.
Garnishes:
- Fresh strawberries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter next time.
- If the cake is too moist, try reducing the amount of strawberry puree or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Milk cakes are a traditional dessert in many cultures, including Indian and Filipino cuisine.
- Strawberries were first cultivated in France in the 18th century and have since become a popular fruit worldwide.
Flavor profiles:
- The cake has a light and fluffy texture with a subtle strawberry flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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