Description
A soft and moist strawberry milk cake soaked in a sweet strawberry milk mixture and topped with fluffy whipped cream and fresh strawberries for a light yet indulgent dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the strawberry milk:
- 1 cup strawberries, blended
- 1/2 cup sweetened condensed milk
- 1/2 cup milk
- For the topping:
- 1 cup whipped cream
- 1/2 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking pan.
- In a bowl, beat eggs and sugar until light and fluffy.
- Add milk, melted butter, and vanilla extract, mixing well.
- Stir in flour, baking powder, and salt until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes until lightly golden and set.
- Let the cake cool slightly.
- Prepare the strawberry milk by blending strawberries and mixing with milk and sweetened condensed milk.
- Poke holes in the warm cake and slowly pour the strawberry milk mixture over it, allowing it to soak completely.
- Refrigerate the cake for 1–2 hours until chilled.
- Spread whipped cream over the top and garnish with fresh strawberries before serving.
Notes
- Pour the strawberry milk gradually to avoid making the cake too soggy.
- Frozen strawberries can be used if thawed beforehand.
- Add a layer of strawberry jam for extra flavor.
- Mix in other berries for a variation.
- A hint of rose water can add a floral touch.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
