You may think that sliced strawberries, cut in half, layered on top would dry out while baking the cake but, the opposite is true. Heat causes the berries to soften and their juices to be released. So by the end of the baking time they become wonderfully soft and jam-like with nicely caramelized edges. Serve slices of warm Strawberry cake with whipped cream and fresh strawberries, this combination will surely enhance the charm of your high-tea menu.
Learn how to make Tea Time Strawberry Cake in few simple steps:
Tea Time Strawberry Cake is a soft, moist cake perfect to make when fresh strawberries are in the season with the right flavour of sweetness and tartness.
- 1/4 Cup olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- a pinch of salt
- 1/2 cup vanilla sugar plus 2 tablespoons to sprinkle on top
- 1 egg
- 1/2 cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 200 gram fresh strawberry thinly sliced
- Preheat oven to 350°F (180°C). Butter a 9 inch loaf pan with little butter and line it with parchment paper.
- Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, whisk butter and 1/2 Cup sugar until pale and fluffy with KitchenAid 7 Speed hand mixer, about 3 – 4 minutes. Add egg, milk and vanilla and whisk until just combined.
- Add sifted mixture gradually, gently fold the batter until all ingredients combined well.
- Pour the batter in the greased loaf pan. Arrange sliced strawberries on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake for 50 minutes to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the loaf pan over a wire rack.
- Cut into slice and serve Strawberry Cake with cream along with a cup of coffee.