Classic Strawberry Cake
When it comes to spring and summer, nothing beats a strawberry cake.
45 min
Easy
Recipe Ingredients
Ingredients for the base
- 80 grams caster sugar
- 2 eggs, at room temperature
- 4 tablespoons vegetable oil
- 4 tablespoons water, lukewarm
- 120 grams plain flour
- ½ teaspoon baking powder
- pinch of salt
Ingredients for the filling
- 500 millilitres milk
- 120 grams vanilla pudding mix
- 500 grams strawberries
- 36 grams strawberry flavoured jelly powder
- 2-3 tablespoons sliced almonds for garnish (optional)
Methods
1. Preheat the oven and prepare the tin
1. Preheat the oven and prepare the tin Adjust the oven rack to the middle position and preheat the oven to 180°C (350°F). Grease a fruit tart tin (mine is 28 cm/11″ in diameter), sprinkle with bread crumbs and set aside.
2. Make the batter
For the batter, beat the eggs, sugar, water, and oil with a hand mixer on a low setting for 1 minute. Increase speed to medium and beat for another 5 minutes. The batter should be very thick at the end and run back from the whisk like a ribbon and slowly sink into the batter. Mix the flour, baking powder, and a pinch of salt together. Now add the flour mixture and fold in carefully without knocking out the incorporated air. Pour the batter into the mold and bake in the preheated oven for 20 minutes. After baking, allow the cake base to cool briefly in the tin, then carefully remove and leave to cool completely on a wire rack.
3. Prepare the filling
Pour about 400 millilitres of milk in a saucepan on the stove and heat. Stir the vanilla pudding powder into the remaining 100 milliliters of milk and mix with a whisk to form a homogeneous mass. When the milk is boiling, pour the pudding powder mixture into the milk in a thin stream, stirring constantly with a whisk. When the mixture boils, reduce the heat to the lowest setting and cook, stirring constantly, until the mixture thickens. Remove from the stove. Cover with cling film to prevent a crust from forming and leave to cool. Alternatively, you can make my Homemade Vanilla Custard.
While the pudding is cooling, rinse and hull the strawberries, halving the large ones if necessary.
4. Assembling the cake
Place the cake base on a cake platter or a suitable plate and spread the cooled pudding on top. Place the washed strawberries on top. Prepare the jelly according to package instructions and spoon over the strawberries. Let it cool, then garnish with sliced almonds and serve with whipped cream.
Enjoy !
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