Easy Strawberry Milk Cake with Freeze-Dried Strawberries Recipe!
The strawberry milk cake with freeze-dried strawberries: a delightful dessert that's as easy to make as it is delicious. It's got that comforting, nostalgic flavor we all love, but with a modern twist that makes it truly special. The use of freeze-dried strawberries really elevates the taste, giving you a burst of fruity goodness in every bite, and the moist, tender crumb is simply irresistible. This is a cake that's perfect for any occasion, whether you're celebrating a special event or simply treating yourself to something sweet.
Equipment
- 9-inch round cake pan
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand mixer)
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Parchment paper (optional, for lining the pan)
- Wire Rack
- Oven
- Wooden Skewer or Toothpick (for testing doneness)
Ingredients
- 1 cups all-purpose flour
- 1 teaspoons baking powder
- teaspoon salt
- cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- cup milk
- cup freeze-dried strawberries crushed
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the crushed freeze-dried strawberries.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Tips: For a more intense strawberry flavor, reserve some of the crushed freeze-dried strawberries and sprinkle them on top of the cake after baking. You can substitute almond milk or soy milk for regular milk. Cake flour can be used in place of all-purpose flour for a more tender crumb.
Notes
Variations
Several adaptations can be made to tailor the recipe to specific preferences or dietary needs:
- Ingredient Swaps: Other freeze-dried berries (raspberries, blueberries) can be substituted for strawberries, creating variations in flavor and color. Substituting brown sugar for some or all of the granulated sugar will add a subtle molasses flavor and increase the cake’s moisture.
- Regional Twists: Incorporating almond extract or flavoring could give an Italian twist. Adding a small amount of cardamom or rosewater will make the cake Middle Eastern in style.
- Dietary Adjustments: Gluten-free flour blends can be used in place of all-purpose flour for those with gluten sensitivities. Non-dairy milk alternatives such as almond, soy, or oat milk can replace cow’s milk. Sugar substitutes like stevia or erythritol can be used in moderation to reduce the overall sugar content. For a vegan option, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure the butter is replaced with a vegan butter substitute.
- Flavor Enhancements: Adding citrus zest (lemon, orange) will brighten the flavor. A drizzle of white chocolate ganache after cooling adds richness and visual appeal.
Serving Suggestions
This cake is versatile and can be served in a variety of settings:
- Occasions: It is suitable for casual brunches, afternoon teas, or as a simple dessert after dinner.
- Pairings: It pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries.
- Presentation: A dusting of powdered sugar or a simple glaze can enhance the visual appeal. The cake can also be sliced and served with a warm beverage such as coffee or tea.
Storage Tips
Proper storage is essential to maintain the cake’s freshness and flavor:
- Method: Store the cake in an airtight container at room temperature.
- Duration: It will remain fresh for up to 3 days. Refrigeration is not recommended as it can dry out the cake, unless the environment is very humid.
- Freezing: The cake can be frozen for longer storage. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw completely at room temperature before serving.
Frequently Asked Questions
- Question 1: Can I use fresh strawberries instead of freeze-dried strawberries? Answer: While fresh strawberries can be used, they will not provide the same intense flavor and may add excess moisture to the cake, potentially affecting the texture. If using fresh strawberries, reduce the amount of milk slightly and consider roasting the strawberries beforehand to concentrate their flavor.
- Question 2: Can I make this cake ahead of time? Answer: Yes, the cake can be baked a day ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature.
- Question 3: My cake is dry. What did I do wrong? Answer: Overbaking is a common cause of dry cakes. Ensure the oven temperature is accurate and check for doneness with a wooden skewer. Overmixing the batter can also lead to a dry cake, as it develops too much gluten. Make sure to measure ingredients correctly.
- Question 4: Can I use a different size pan? Answer: Yes, but baking times may vary. Keep an eye on the cake to adjust the time.