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Categories:
macerated strawberries strawberries sugar MILK CAKE all-purpose baking powder milk butter eggs sugar vanilla cream
Viewed: 27 - Published at: 10 months agoIngredients
- FOR THE MACERATED STRAWBERRIES:
- 3 cups Sliced Strawberries, Or As Desired
- Granulated Sugar, To Taste
- FOR THE MILK CAKE:
- 2-1/4 cups All-purpose Flour
- 2-1/4 teaspoons Baking Powder
- 1/4 teaspoons Fine Salt
- 1-1/4 cup Whole Milk
- 10 Tablespoons Unsalted Butter
- 4 whole Large Eggs, Room Temperature
- 2 cups Granulated Sugar
- 1 Tablespoon Pure Vanilla Extract
- Whipped Cream, To Serve
Method
- Preheat oven to 350°F. Spray a 9x13-inch cake pan with Baker's Joy; set aside.
- To macerate strawberries, toss sliced strawberries with granulated sugar to taste. Stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.
- In a small bowl, whisk together flour, baking powder, and salt; set aside. In a small saucepan, heat milk and butter just until butter is melted; set aside.
- In the bowl of a stand mixer fitted with whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color. Add sugar and vanilla; mix until combined. Add flour mixture; mix until combined. Slowly add the milk mixture; mix until combined and smooth.
- Pour batter into prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting. Serve with macerated strawberries and whipped cream.
