It seemed that the Spring had arrived ….almost. A trip to a village in the periphery of the town offered lovely vistas of birds, butterflies, wild flowers, peach blossoms, mustard fields and tomato picking. But weather again reiterated its unpredictability. It rained and rained for two days…. almost incessantly with some welcome intermittent breaks where kids ran to the terrace to spot fresh snow in the hills almost as if participating in some kind of sport where the one who would spot the white peaks first would be entitled to some bonus points or a reward.
Being home bound for two days gave an opportunity, or, to be honest, a forced opportunity to take a stock of things in the fridge and pantry.
A box of fresh Strawberries in the fridge needed to be used. Now who would eat them with temperatures dipping? All I could think was to bake a cake with fresh strawberries. Studded with fresh strawberries, the cake turned out great!
Adapted from Martha Stewart
I used one cup all purpose flour and half cup whole wheat flour in my recipe.
This is how I made Fresh Strawberry Cake
Fresh Strawberry Cake
1 cup all purpose flour
½ cup whole wheat flour
1 cup powdered sugar
1 tablespoon granulated sugar for sprinkling on the cake.
6 tablespoons butter, softened
½ cup low fat milk
½ teaspoon salt
1 ½ teaspoon baking powder
1 teaspoon vanilla essence
½ teaspoon salt
450 Gms Strawberries hulled and halved lengthwise
Preheat the oven to 180 degrees C, line, grease and dust one 8 inch cake tin.
Beat butter and sugar till light and fluffy. Add egg and milk. Mix well. Add vanilla essence.
Sift together flours, baking powder and salt.
Add flour mix to wet ingredients in two shifts. Mix gently.
Transfer the dough to the prepared pan. Level with a spoon. Arrange halved strawberries with cut sides down on top of batter as close as possible. Sprinkle sugar on top.
Bake for 10 minutes. Reduce oven temperature to 165 degrees C and bake for 50-55 minutes or until the top turns brown and a toothpick inserted in the center comes out clean. Let the cake cool in the cake tin for 10 minutes. Remove and cool in the rack. Slice next day.