I bought some strawberries the other day because it was on sales. And I always wanted to try Strawberries Butter Cake. So, I reserved some strawberries for my little experiment. Hehe...
My experiment was a success! This cake turned out soft and moist with a little bite of strawberry bits. Evy loved it and ate 3 pieces for breakfast!
Ingredients:
1 cup unsalted butter (or 2 sticks), soften
1 cup sugar
4 eggs
1/4 cup milk
1 tsp. strawberry extract
1 1/3 cup self-raising flour
1 cup chopped strawberries (coat with flour before adding into the batter)
Method:
1. Preheat oven to 350'F. Spray a bundt pan with PAM for baking with flour. Set aside.
2. Beat butter and sugar until fluffy. Add eggs one at a time, beat until incorporated.
3. Add milk and strawberry extract, beat until combined.
4. Add flour and beat until incorporated.
5. Lastly add in the chopped strawberries. Stir in with a spatula.
6. Pour batter into pan and bake for 40 minutes. If the top is too brown at 30 minutes, cover the top with aluminium foil and continue baking.
7. Let cool in pan for 10 minutes before inverting the cake to cool completely on a wire rack.
Chef note:
I used 8" square pan and left with extra batter to fit another 3 muffin paper cups. So, I changed the pan size to bundt pan so it would fit all the batter.
This looks absolutely delicious! I just saw some fabulous berries at a farmer's market, so now I'm feeling inspired.
ReplyDeletePretty!
ReplyDeleteWill this be the same as Strawberry Shortcake? I don't know about cakes but I have Strawberry Shortcake mini figurines when I was younger. :)
ReplyDeleteI bought a punnet on Saturday and bought a second punnet yesterday as they were on offer! Too cheap to not buy. Now I might try your recipe. ;)
ReplyDeleteOMG! you real might read my mind. Why? I was looking at those huge strawberries at the market on saturday and wanted to buy some to make some dessert but yours looks so delicious.
ReplyDeletehey, that's a great idea. Thanks for sharing!
ReplyDeletecake looks moist n fluffy, this wld be on my to-bake list, heehee.
ReplyDeleteso how's your attempt at removing this cake from the bundt pan, better than last time ? :D
I like it, butter cake with fresh strawberries. No wonder Evy love it so much!
ReplyDeleteLooks very buttery and delicious... so tempting to try one this weekend. Do you know tips to make the cakes more healthier for kids?
ReplyDeleteYumm..looks really moist. Strawberry contains a lot of water, but your cake turn out so perfect.
ReplyDeleteHi Kelly,
ReplyDeleteThanks! Do it! Do it! It's really yummy. :)
Thanks V! :)
Hi Tigerfish,
No lah, this is not shortcake. This is a butter cake lah! ;)
Hi Singairishgirl,
Try it! And let me know the result. Yeah, I just bought more strawberries the other day too.
Haha BBOven! Thanks, I really like this strawberry butter cake!Your creation will be delicious and pretty for sure.
You are welcome Daphne! :)
Hi Peony,
Thanks, do give it a try, it's really good. Thanks to all the advice, my cake turned out beautiful this time, no cracks and broken pieces. :D
Hehe Celine! Yup, pretty good combination if you asked me.
Hi Cocoa,
To me, if you want delicious and buttery cake, just don't use any substitution. Just freeze half for later or give it to friend. Just don't make it so often, once a month should be fine. They can have healthy meal, but once in a while, it's totally fine to have some cake. Healthier cake might be those muffins that use apple sauce, low fat milk, whole wheat flour but not sure what's the end-result since I haven't tried one.
Thanks Retno! But most of my strawberry bits sunk to the bottom though. I didn't coat it with flour first.
You have to coat with flour to not let it sink to the bottom?
ReplyDeleteI just tried the recipe. See my post.
ReplyDeleteHi singairishgirl,
ReplyDeleteThat's what we do for raisin and nuts cake. So, not sure whether it apply to fresh fruit also?
Just went to your post! ;)
Hi,
ReplyDeleteCan i omit the strawberry extract if I don't have it? if not what can I substitute with?
-Janice
Hi Janice,
ReplyDeleteYes, you can omit the strawberry extract and use pure vanilla extract instead.
Hello LCOM,
ReplyDeleteI have a few question regarding the recipe:
How long does it tale to beat the butter and sugar till light and fluffy? I know it depends on the butter, how about room temperature butter?
When you add in one egg at a time, it is supposed to mix well right? SOmetimes, mine doesn't do that. How long does it take to beat the eggs until incorporated?
Thank you. Keep up the good work!
Jane
Hi Jane,
ReplyDeleteNot long, just beat until the butter and sugar incorporated and lighter in color. Room temp. butter is faster, just beat until sugar is melted and slightly lighter in color.
If you add in the eggs and it doesn't incorporated well, some thing must be wrong some where. Anyway, just add in the flour mixture and mix with a spatula and pray that after mixing, it looks like a smooth batter, then it is fine for baking.
P/s: You might be over mixing, since it doesn't take long to beat the butter or the eggs til incorporated. Judge with your eyes Jane. Good Luck!
This is a great recipe! Thanks - I'm making a wedding cake and the bride wanted a strawberry cake, I've baked it all up (plus some to test! ;-) ) and it's fabulous! Thanks heaps. :-)
ReplyDelete~Rosa
You're welcome Rosa! I'm glad you like it. I have a strawberry chiffon cake recipe coming up, but I haven't gotten the time to resize and draft it yet. You stay tuned. :)
ReplyDeleteI just started baking and this was the first cake I attempted. I have to say it tasted great! However, all my strawberries sunk to the bottom. Is there a way to avoid this?
ReplyDeleteGlad you liked the cake Amjae. Since the strawberry is pretty heavy, try to chop it into smaller pieces. I did coat my chopped strawberry with flour before adding into the batter. Adding flour will sometimes help the fruit to float/stay on top of the cake. ;)
ReplyDelete