Global Veg » A Culinary Journal

Strawberry Cake

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To say that my family loves strawberries is an understatement…an extreme one.

We still reminisce about the best strawberries we ever had- Dublin, Ireland,  seven years ago. My then four-year old loved the strawberries so much he refused to share them with us.

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We are jealous of other parts of the country that have great strawberries all the time in the grocery store, not just at the farmer’s market-  ie California 🙂

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We are counting down the days until strawberry season starts- around mid June here in northern Virginia.

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Here is one of our many farmer’s market purchases from last summer:

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Yes, we bought all those strawberries at one time. They lasted about a weekend in our house.

A few days ago we came across some great strawberries at our local market (that’s really what it’s called).

Though the strawberries we usually get in off-season are not that great, these were so red and ripe that we couldn’t resist getting them.

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We ate a bunch and also made this easy strawberry cake. It’s so pretty and tasty that I had to share. It’s been breakfast, lunchbox snack and after school snack all week.

Ingredients

1/2 cup unsalted butter, melted and cooled

2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 cup milk

1/2 teaspoon almond extract

8 ounces of finely chopped strawberries

Method

Preheat oven to 350°F.

Melt the butter. Set aside (on your kitchen counter) to cool.

Whisk the dry ingredients together in a large mixing bowl: flour, sugar, baking powder and salt.

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Whisk the wet ingredients together in a small mixing bowl: eggs, milk and almond extract.

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Add the wet ingredients to the dry ingredients, along with the melted butter. Mix together with a spatula. Do not overmix.

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Add half (about 4 ounces) of the strawberries and mix carefully. Make sure the strawberries are cut finely, otherwise they will sink to the bottom of your cake (and make the cake soggy).

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Pour the batter into your prepared pan (9 1/2″ x 5 1/2″ x 3″ standard loaf or mix it up with various sizes).

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I used a few of the round paper baking molds and an 8” paper loaf mold from Sur la Table.

Sprinkle the remaining 4 ounces of finely chopped strawberries across the top of your cake(s).

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Bake for about 35 minutes (until toothpick inserted in center of cake comes out clean).

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Enjoy!

Basic cake recipe from Fine Cooking magazine.

  • Creamy Potato Soup | GLOBAL VEG - […] weeks ago with unseasonably warm weather (more than 70°F in December Virginia)- hence the summery Strawberry Cake […]ReplyCancel

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