Strawberry Milk Cake
A soft and fluffy strawberry milk cake layered with lightly sweetened whipped cream, fresh strawberries, and topped with a glossy strawberry glaze. Moist, creamy, and bursting with fruity flavor, this cake is perfect for celebrations or a cozy dessert at home.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup strawberry jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease an 8 inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Add melted butter, milk, and vanilla extract, then gently fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slice the cooled cake horizontally into two layers. Spread whipped cream over the bottom layer and add sliced strawberries. Place the top layer back on.
- Warm the strawberry jam slightly until spreadable, then gently spread it over the top of the cake.
- Decorate with additional fresh strawberries if desired. Chill for at least 1 hour before serving for best texture.
Notes
- Make sure the cake is fully cooled before adding the glaze to prevent sliding.
- Chill the mixing bowl before whipping the cream for better volume.
- Store leftovers covered in the refrigerator for up to 3 days.
Find it online: https://tastyze.com/strawberry-milk-cake/