Strawberry cake

Name: Strawberry cake - Iulia K.
Ingredients: 2 eggs; a pinch of salt; 1 cup sugar; 1 cup oil; 1 cup milk; 2 cups flour; 1 packet baking powder; 500 g strawberries; powdered sugar

Dessert - Strawberry cake by Iulia K. - Recipia

Strawberry cake is perfect for days when you want a simple dessert without complicated preparations. The dough is quickly made from common ingredients, and the strawberries are placed directly on top before baking. After about 30-35 minutes in the oven, the cake should pass the toothpick test. Let it cool, then dust with powdered sugar and slice. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30-35 minutes Total time: preparation time plus 30-35 minutes of baking Servings: number not specified; depends on the size of the pieces Difficulty: easy Recipe type: quick seasonal cake with strawberries Ingredients 2 eggs 1 pinch of salt 1 cup sugar 1 cup oil 1 cup milk 2 cups flour 1 packet baking powder 500 g strawberries Powdered sugar, for serving Preparation method 1. Wash the strawberries and remove their stems. Leave them in a strainer to drain well. Before placing them on the dough, the strawberries should be as dry as possible. 2. Beat the eggs with the pinch of salt and sugar. Continue until you achieve a creamy and homogeneous mixture. 3. Gradually pour in the oil while mixing. Then add the milk and homogenize the mixture. 4. In a separate bowl, mix the flour with the baking powder. Gradually pour the dry mixture over the liquid mixture and mix until the dough becomes uniform. 5. Prepare a baking tray lined with parchment paper. Pour the dough into the tray and spread it as evenly as possible. 6. Slice the strawberries and place them on top of the dough. 7. Place the tray in the preheated oven at 180 degrees Celsius. Bake the cake for approximately 30-35 minutes. 8. Check the cake with a toothpick. If the toothpick comes out clean, the cake is baked. If there is batter sticking to it, leave the cake in the oven a little longer and check again. 9. Let the cake cool before serving. Sprinkle powdered sugar on top, then slice and serve. It is important for the cake to cool before being portioned. While it is hot, the dough is softer and the slices can break more easily. The strawberries remain on top and add moisture to the tenderness of the cake, so the toothpick test is more reliable than judging by the color alone. Why I make the recipe often It’s an easy cake to prepare and doesn’t require a cream or separate stages. The ingredients mix quickly, and the strawberries go directly on top of the dough. I especially make it when I have fresh strawberries and want to use them in a simple dessert baked in a tray. It keeps well for the next day if covered and stored in a cool place. The powdered sugar can be added before serving so that it remains visible on top. Tips Wash the strawberries before removing the stems and let them drain well. If they are very wet, they can add more moisture to the dough. Respect the temperature of 180 degrees and start checking after about 30 minutes. The exact time may vary depending on the oven and the size of the tray, and the recipe source indicates a range of 30-35 minutes. Don’t take the cake out just because the surface is browned. Check the center with a toothpick, as that is usually where the dough takes longer to bake when covered with fruit. Let the sliced strawberries sit in a strainer until you prepare the dough. There’s no need for a separate step for them, but draining excess water helps maintain a better texture. Substitutions The original recipe uses eggs, milk, oil, sugar, flour, and baking powder, and the quantities should be maintained to achieve the same dough. No substitutions are indicated in the original source, so changing the milk or oil may alter the texture. The powdered sugar at the end is used for dusting the cake after it cools. The amount is not specified and can be adjusted to taste. Variations In the basic recipe, the strawberries are sliced and placed on top of the dough. To achieve a result as close as described, keep this method of preparation and do not mix them into the batter. You can only adjust how you portion the cake after it has cooled. Smaller pieces are suitable when served as a seasonal dessert, while larger pieces better maintain the appearance of the strawberry layer. Serving ideas Serve the cake plain after dusting with powdered sugar on top. It is suitable both as a dessert and alongside coffee or tea. For a neater appearance, dust the cake just before cutting it. Frequently asked questions 1. Can I use whole strawberries? The recipe indicates using sliced strawberries. It’s better to follow this step as the slices lay more evenly on the dough. 2. How do I know when the strawberry cake is baked? Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is batter on the toothpick, it needs more baking. 3. Why should the strawberries be left in a strainer? To drain the water after washing. Very wet strawberries can add excess liquid to the dough, especially if placed immediately after washing. 4. When is the powdered sugar added? The powdered sugar is sprinkled after the cake has cooled. This way, it doesn’t melt immediately from the heat of the dough. 5. Can I cut the cake immediately after taking it out of the oven? It is recommended to let it cool before portioning. The dough is more fragile while hot, and the slices may break more easily. Nutritional values The values are approximate, as the recipe does not specify the weight of a cup, the size of the tray, the amount of powdered sugar used, or the number of servings. The calculation below can be oriented for about 10 pieces and does not include the powdered sugar sprinkled at the end. For one piece: Calories: approximately 480-520 kcal Protein: approximately 7-8 g Carbohydrates: approximately 65-72 g Fats: approximately 23-27 g The values mainly come from sugar, oil, and flour. The strawberries contribute water, fiber, and carbohydrates, and the exact amount of nutrients varies depending on the portion sizes and the volume used for the cup of ingredients. Storage and reheating After cooling, store the cake covered in a cool place. The strawberries add moisture, so the texture may change over time, becoming softer. For the best result, consume it while fresh. The cake does not need reheating. It can be served at room temperature after it has been allowed to cool. If you choose to heat it, do so only slightly, as the fruits and dough can become mushy.

Strawberry cake

Tags

Categories