Hot Milk Strawberry Cake

Every time I go to buy vegetables and fruits, I get tempted to buy a pack of strawberries. I have been wanting to make a strawberry swirl bread, but Neha is clearly refusing to try it 🙁 So, after blogging about strawberry muffins and strawberry cake, I wanted to try a vanilla strawberry cake. Neha loves strawberry shortcake cake a lot, but then I was in no mood to thaw the cream and use it after having made a frosted cake last week.

So we both opted to make this simple hot milk vanilla cake with loads of strawberry pieces.

And yes this was a very soft and flavourful cake with a beautiful crumb texture. I love hot milk cakes for the ease and taste. You can check out my hotmilk marble cake and hotmilk cherry cake in the Nordicware classic bundt pan. As always, I have used a 240 ml cup. This cake makes use of very little butter, yet the flavour of butter is quite prominent.

Ingredients:

• All purpose flour 150 gm
• Salt a pinch
• Baking powder 1/2 tsp
• Baking soda 1/4 tsp
• Sugar 100 gm
• Milk 135 ml (1/2 cup + 1 tbsp)
• Curd 3 tbsp
• Butter 50 gm
• Vanilla extract 1/2 tsp
• Strawberry pieces 4 tbsp

Method:

• Clean and wash the strawberries and chop them into small pieces. Add a tablespoon of sugar and refrigerate it for few hours or overnight
• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Grease a six inch or seven inch tin with butter and dust it with flour. Tap out the excess flour.

• Sieve the flour, salt and rising agents till everything is uniformly mixed.

• Heat the milk and butter till the butter melts add the milk is warm to touch.

• Remove from heat and add the sugar and mix till the sugar is dissolved completely.

• Add curd and vanilla extract and mix well.
• Now add the liquid ingredients into the dry mixture and fold it lightly till there are no dry particles of flour.
• Fold in the chopped strawberry pieces.

• Pour the batter into the prepared cake tin and tap it gently to remove air bubbles if any.

• Sprinkle some more chopped strawberry pieces on top.

• Bake it in the preheated oven for 40-45 minutes or till a toothpick inserted into the centre comes out clean.
• Check after 32-35 minutes and if it’s still uncooked, bake for some more time. Keep checking it every five minutes.
• Remove the tin from the oven and allow the cake to cool in the cake tin for 5-6 minutes.

• Once it’s a bit cool to touch, transfer the cake carefully onto a wire rack.

• Cool the cake completely.
• Slice and serve the cake to your family and loved ones.