Indulge in a culinary treat with my Strawberries & Cream Milk Cake! This delightful layered dessert combines fresh strawberries, rich cream, and fluffy cake to create a mouthwatering experience. In this guide, I’ll walk you through each simple step. You’ll learn how to mix the perfect batter, bake to perfection, and assemble a showstopper that will impress your friends. Let’s dive in and make dessert magic!
Why I Love This Recipe
- Deliciously Light: This milk cake is incredibly airy and moist, making it a delightful treat that feels indulgent yet light on the palate.
- Fresh Ingredients: The use of fresh strawberries not only adds vibrant color but also a burst of natural sweetness that complements the cream perfectly.
- Easy to Assemble: With simple layers of cake and whipped cream, this dessert can be quickly put together, allowing you to impress guests without a lot of fuss.
- Perfect for Any Occasion: Whether it’s a birthday, picnic, or just a sunny afternoon, this strawberries and cream milk cake is versatile and always a crowd-pleaser.
Ingredients
Dry Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
Wet Ingredients
– 1/2 cup unsalted butter, softened to room temperature
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon pure vanilla extract
Toppings
– 2 cups fresh strawberries, hulled and sliced
– 1 cup heavy whipping cream
– 3 tablespoons powdered sugar
– 1 teaspoon pure vanilla extract (for whipped cream)
When making Strawberries & Cream Milk Cake, the right ingredients matter. Start with the dry ingredients. The all-purpose flour gives the cake structure. Granulated sugar adds sweetness. Baking powder helps the cake rise. Salt balances the flavors.
Next, focus on the wet ingredients. The unsalted butter makes the cake rich. Whole milk keeps it moist. Large eggs bind everything together. Pure vanilla extract adds a lovely flavor.
Finally, for the toppings, fresh strawberries bring a burst of flavor. Heavy whipping cream creates light, fluffy layers. Powdered sugar sweetens the whipped cream, making it perfect for your cake. Each ingredient plays a role, creating a delightful treat that everyone will love.
Step-by-Step Instructions
Preparing the Cake Batter
– Preheat the oven and grease cake pans: Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. This helps the cakes come out easily.
– Mixing dry ingredients: In a large bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them well until mixed.
– Combining wet ingredients: Add 1/2 cup of softened unsalted butter, 1 cup of whole milk, 2 large eggs, and 1 teaspoon of pure vanilla extract to the dry mix. Beat on medium speed for about 2 minutes until the batter is smooth and fluffy.
Baking the Cakes
– Distributing the batter: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula for even baking.
– Baking time and checking for doneness: Bake for 25-30 minutes. Insert a toothpick in the center. If it comes out clean, the cakes are done.
– Cooling the cakes: Let the cakes cool in the pans for about 10 minutes. Then, gently move them to a wire rack to cool completely.
Making the Whipped Cream
– Preparing the whipping cream: While the cakes cool, pour 1 cup of heavy whipping cream into a mixing bowl. Add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
– Achieving soft peaks: Beat the mixture until soft peaks form. This should take a few minutes. The whipped cream should hold its shape nicely.
Assembling the Cake
– Layering the first cake: Place one cake layer on a serving plate.
– Adding whipped cream and strawberries: Spread a thick layer of whipped cream on top. Then, add half of the 2 cups of sliced strawberries evenly over the cream.
– Layering the second cake: Carefully put the second cake layer on top. Spread the remaining whipped cream on it and top with the rest of the strawberries.
Final Touches
– Decorating the top: For a lovely finish, drizzle some homemade strawberry sauce on top or sprinkle crushed strawberries over the cake.
– Serving suggestions: Serve slices on white plates for a nice look. Add a fresh strawberry or a dollop of whipped cream on the side to make it special.
Tips & Tricks
Baking Tips
– Ensuring even baking: To bake evenly, always use two identical pans. This helps the cakes rise at the same rate. Make sure your oven is fully preheated before baking.
– Using room temperature ingredients: Room temperature butter and eggs mix better. They help create a smooth batter and light cake.
Whipped Cream Tips
– Perfecting the texture: When whipping cream, use a cold bowl and beaters. This keeps the cream thick and fluffy. Stop whipping as soon as soft peaks form.
– Flavoring your whipped cream: For extra taste, try adding a splash of vanilla extract or a bit of lemon zest. This makes the whipped cream more special.
Presentation Tips
– Plate suggestions: Serve slices on sleek white plates. This makes the colors pop and looks fancy.
– Garnishing ideas: Top each slice with a fresh strawberry or a dollop of whipped cream. You can also drizzle some strawberry sauce for a sweet touch.
Pro Tips
- Use Room Temperature Ingredients: Let your butter, eggs, and milk come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If strawberries aren’t in season, you can use frozen, but make sure to thaw and drain excess liquid.
- Chill the Whipped Cream: For perfectly fluffy whipped cream, chill your mixing bowl and beaters before whipping. This helps the cream whip faster and hold its shape better.
Variations
Flavor Variations
You can add other fruits to this cake for a fun twist. Try sliced bananas or peaches for a new flavor. You can also use berries like blueberries or raspberries. Mixing fruits gives you a chance to play with taste and color.
Experimenting with different extracts can make your cake unique. Almond extract adds a nutty hint. Lemon extract brightens the cake with a zesty kick. Feel free to mix and match to find your favorite flavor!
Dietary Adjustments
If you need gluten-free options, you can swap the all-purpose flour for a gluten-free blend. Many blends work well in cakes. Just ensure it has a good balance of starches and flours.
For dairy-free substitutions, use almond or oat milk instead of whole milk. Coconut cream can replace heavy cream for the whipped topping. These swaps keep the cake tasty and friendly for different diets.
Serving Suggestions
Pair this cake with refreshing drinks. A cup of tea or a glass of lemonade complements its sweetness. You can also serve it with coffee for a cozy treat.
Think about special occasions! This cake works well for birthdays, picnics, or family gatherings. You can cut it into fun shapes or add festive decorations to match the event.
Storage Info
Storing Leftovers
To keep your strawberries and cream milk cake fresh, store any leftovers in the fridge. Use airtight containers to prevent the cake from drying out. Always let the cake cool completely before storing it. This helps keep the moisture in and the cake soft.
Freezing the Cake
You can freeze this cake for later enjoyment. First, wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. Make sure to label it with the date. To thaw, take it out of the freezer and leave it in the fridge overnight. This keeps the cake moist and tasty.
Shelf Life
When stored properly, the cake lasts about 3 to 5 days in the fridge. If frozen, it can last up to 3 months. Check for signs of spoilage, like an off smell or mold. If you see any, it’s best to discard the cake. Enjoying it fresh always gives the best taste!
FAQs
How do I make a moist cake?
To make a moist cake, use room temperature ingredients. This helps the batter mix well. Adding whole milk brings moisture too. Do not overmix the batter; mix until just combined. Bake until a toothpick comes out clean. Let the cake cool in the pan for a bit before moving it.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them before using. Drain excess juice to avoid a soggy cake. The flavor will still be great. Fresh strawberries do add more texture, though.
What can I substitute for heavy whipping cream?
You can use coconut cream as a substitute. It gives a nice flavor and is dairy-free. Another option is to use whipped topping. This can save time and effort. Just look for a quality brand for the best taste.
How do I make a dairy-free version of this cake?
To make a dairy-free cake, use almond or oat milk instead of whole milk. Swap unsalted butter for coconut oil or dairy-free spread. For the whipped cream, use coconut cream or a dairy-free whipped topping. These changes keep the cake delicious and light.
Can I add a layer of jam or preserves?
Yes, adding jam or preserves works great! Spread a thin layer between the cake layers. Strawberry jam pairs well with the fresh strawberries. You’ll add more flavor and sweetness. Just be careful not to add too much; it can make the cake soggy.
You now have all the tools to make a delicious cake. We covered the key steps, from mixing the dry and wet ingredients to baking and decorating. The tips and variations will help you customize your creation. Remember, practice makes perfect. Enjoy the process and have fun with your baking. Don’t hesitate to explore and try new flavors. Your cake journey starts here—happy bakin
