basic strawberry cake

strawberries shouldn’t be consumed at this time of the year. i know that. a dear blog-friend of mine even explained to me as to why it doesn’t make sense, in an ecological way. but i can’t help it: i looove strawberries in early spring time! i don’t know why i think they taste better now than later, when it’s summer and actual strawberry season. i can’t help but crave strawberries now. their sweetness and juiciness is what makes me buy them, even though i know you really shouldn’t.
side note: so, dear grown-up readers, please be a good (or better than i am…) example and don’t buy them for your kids and families! just don’t! this shouldn’t be a strawberry advertising. at least i didn’t intend it to be… ugh, okay. i’ve got the impression that’s an epic fail here… sorry?
anyway. you might just want to try this basic (and really, really yummy) strawberry cake when strawberries are officially legitimate? if you can wait until then. i’m sure nature would appreciate you being all responsible! you’d probably get a really big bonus on karma points! imagine!
basic strawberry cake
recipe adapted from smittenkitchen (originally) and foodonpaper
ingredients:
85 g butter, at room temperature
3/4 cup sugar, plus more for sprinkling
1 1/2 cup flour
2 tsp baking powder
1 egg
1/2 cup milk
2 tsp vanilla extract
500 g strawberries, halved
icing sugar
preheat oven to 180 degrees. grease a round tin, and dust with a little flour. combine the butter with the sugar, first. beat until homogenous and fluffy. add the egg, vanilla and milk. then sift in the flour, add the baking powder and salt. combine well, then pour the mix into the tin. place the strawberries on top of the dough, face side down. you might want to sprinkle a little extra sugar on top, this makes a nice sweet crust. bake for about 1 hour at 160 degrees. take out, let cool and then dust with icing sugar before serving. i recommend to serve it with crème double de gruyère.
gee, that might not be really ecologically conscious and all, but so good…
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