Not your usual strawberry cake is a cake that, besides strawberries, is enriched with a delicious lemon-flavored milk cream. It is a refined dessert that highlights the freshness of the fruit with the sweetness and creaminess of the cream.
Both the strawberries and the cream are the focal point of this cake. In fact, the freshness of the strawberries combined with the soft and velvety milk cream creates a pleasant contrast of flavors and textures.
The strawberries are immersed in the batter creating a succulent heart, while the milk cream is spiraled on the surface of the cake with a pastry bag.
Its beauty lies in its simplicity and elegance.
Perfect as a dessert or for any special occasion where you wish to delight your guests or simply as a rich snack.
It is prepared in spring or summer, the period when strawberries are in full season.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the preparation of not your usual strawberry cake
- 1.75 cups type 1 flour
- 1/2 cup potato starch
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup vegetable or regular milk
- 1/2 cup brown sugar
- 1 lemon zest
- 1 packet baking powder
- 9 oz fresh strawberries
- as needed milk cream
- 1 pinch salt
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Pan
- 1 Pastry bag
- 1 Parchment paper
Steps for the preparation of not your usual strawberry cake
To prepare the delicious strawberry cake, use fresh and ripe strawberries to achieve the best flavor and texture. Make sure to wash them well, remove the stem, and cut them evenly into medium pieces. Keep 3 whole strawberries which will be halved and used to garnish the cake at the end
Meanwhile, in a bowl break the eggs, add a pinch of salt and the white cane sugar and whip with an electric whisk until you get a foamy mixture. Then gradually add the vegetable oil and, continuing with the whisk, the milk.
Then, little by little, add the potato starch and the sifted flour. Finally, add the baking powder and grated lemon zest. Mix until you have a compact and homogeneous mixture.
Then add the chopped strawberries, mix, and pour into a pan lined with parchment paper, 9 inches in diameter. Level the batter
and with a pastry bag add the delicious lemon-flavored milk cream in a spiral, generously, and garnish with the remaining strawberries.
Bake in a static oven at 350°F for about 30 minutes. Before taking it out, always do the toothpick test to check for doneness. Once baked, let it cool and dust with powdered sugar and … serve …
Enjoy your taste from Barbara!
Tips and Notes
If you have leftover cake, store it in the refrigerator to keep it fresh. The strawberry cake with milk cream is best when consumed within one or two days of preparation.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE IT on your social media and I’LL WAIT FOR YOU on
INSTAGRAM and on
To stay updated on my new recipes, you have the option to activate the push notifications of my blog.
FAQ (Questions and Answers)
Can I use regular sugar?
Yes
Can I replace type 1 flour with type 00?
Yes, but remember that type 1 flour is less refined and retains the nutritional substances of the wheat unlike type 00 and 0.
