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Strawberry Cake

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Ingredients

Adjust Servings:
500 g fresh strawberry
cake
2 egg
100 g sugar
a pinch of salt
1 tsp vanilla extract
75 ml vegetable oil
75 ml sparkling mineral water
115 g flour
1 tsp baking powder
pudding
40 g cornstarch
2 egg yolks
500 ml milk
50 g sugar
a pinch of salt
1 tsp vanilla extract
glaze
250 ml strawberry juice
1 Tbsp sugar
25 g cornstarch

Strawberry Cake

Cuisine:
  • 90 mins
  • Serves 8
  • Easy

Ingredients

  • cake

  • pudding

  • glaze

Directions

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Strawberry Cake

is one of my fam’s favorite cake. We could eat more than half of cake in a day. You must be wondering, what makes this cake so special for my husband and me 😉  For us, this is the best strawberry cake that we ever had in our life. I got this recipe from my mother-in-law, she is the best at baking! All cakes she made always came out perfectly. She taught me how to make the most fluffy vanilla sponge cake, slathered with vanilla pudding and overflowing with fresh strawberries. It’s a great treat that’s perfect for summer.

You may find a lot of different recipes how to make a strawberry cake, but I promise that you will love this cake as much as we do!

Note: You can use an instant vanilla pudding and instant glaze to make the work easier and faster.

 

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Steps

1
Done

cake

Preheat the oven to 175°C. Grease the base 26cm springform pan with butter and flour or with parchment paper.

In a large bowl, beat the eggs, sugar, salt, vanilla extract with an electric mixer on medium-high speed for about 3-4 mins until pale and creamy.

Add vegetable oil, sparkling water and mix on low-medium speed just until the liquid come together.
Sift the flour and baking powder into the mixture. Mix until well combined and there are no lumps.

Pour the batter into the prepared pan. Bake for 15 minutes; until a toothpick inserted into the center comes out clean. Allow to cool slightly, then lift the pan off the cake, and allow it to cool completely onto a cooling rack.

2
Done

Pudding

In a small pot combine the cornstarch, a little bit of milk, egg yolks. Pour the rest of the milk, sugar, a pinch of salt, and vanilla extract. Give a stir until well-blended.

Put the pot over a stove and turn on the heat over medium.
Slowly stirring constantly until the mixture is thick.

3
Done

Put an adjustable cake ring around the cake.
Pour hot pudding over cake and let it cool for 15 minutes.

Wash, then pat dry the strawberry with a paper towel. Cut all strawberries into half and put over cooled pudding.

4
Done

glaze

Add cornstarch, sugar and strawberry juice, whisk together well until thoroughly combined.
Turn on the heat over medium, whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come thick and translucent.

5
Done

Pour the glaze directly over berries. Let it cool in the room temperature before we put the cake in the fridge. Let cake stands at least 3 hours in the refrigerator before serving.

Stephanie

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