Strawberry cake recipes
Our top 3 of 10 Strawberry cake recipes
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Strawberry Sponge Cake
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Strawberry Choux Ring
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Strawberry Muffins
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View all 10 variations
Ingredients
- 3 Eggs
- 1 cup Self-raising Flour
- 1 cup Caster Sugar
- 1 tblspn Butter
- 4tblspns Boiling water
- 1 punnet Strawberries
- 140ml Double cream
Method
- Turn oven to 180C.
- Line an 8inch cake tin with non-stick baking parchment.
- Melt the butter in the boiling water.
- Beat the eggs and sugar until very very thick, this will take at least 10 minutes.
- Gently sift the flour over and fold in carefully with a metal spoon, then do the same with the butter and water mix. Make sure it is all incorported.
- Put into tin and bake for 25 minutes, until springy to the touch. Cool on a rack.
- Slice the cake in half and fill with whipped cream and strawberries. Or strawberry jam.
Tips
You can use whichever combination of fruits is in season. You can also toast the almonds separately and drizzle the choux, when filled, with melted chocolate then the toasted almonds.
2 Comments
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Jail Bird! Mon Nov 2 2009 • Reply
Absolutely! Feels less sinful too without the chocolate. Who am I trying to kid with all that cream! But the fruit does lighten it and you can use the lighter creams available.
Ingredients
- CHOUX PASTRY
- 50 g Margerine
- 150ml water
- 65g Plain Flour (sieved)
- 2 eggs. beaten
- 25g flaked almonds
- FILLING
- 284mil double cream. whipped
- 1 tbsp caster sugar
- 350g strawberries halved (or any other fruit you fancy)
- TO FINISH
- Sifted Icing Sugar
Method
- 1. Make choux pastry by melting the margerine in a pan, ad the water and bring to the boil.
- 2. Add the flour all at once, off the heat, and beat until the mixture leaves the sides ogf the pan.
- 3. Cool slightly, then add the beaten eggs a little at a time, beating very well.
- 4. Spoon in dollops onto a dampened baking sheet into an 8"circle. It doesn't have to be smooth and even.
- 5. Sprinkle with the almonds and bake in a preheated oven 220oC gas 7, for 15 minutes then lower to 190oC gas 5 for a further 20-25 minutes until golden, cool on a wire rack.
- 6. When you have whipped the cream, fold in the caster sugar.
- 7. Split the ring in half horizontally and pile int the cread.
- 8. Cover with the fruit and replace the top half of the ring.
- 9. Sprinkle with icing sugar.
Jail Bird! has contributed to these popular cooking recipes:
Tips
When adding the liquid ingredients to the dry ones do not over mix.... it just has to be wet mostly through, it doesn't even matter if there are small areas of flour about. This is the main secret to good muffins.
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Add commentIngredients
- 1 ¾ cup plain flour
- 2 tbsp. caster sugar
- 4 ½ tsp. baking powder
- 1 cup chopped strawberries
- 1 egg lightly beaten
- ¾ cup milk
- 1 tsp. vanilla
- 1/3 cup butter melted
Method
- Preheat the oven to 200°C .
- Prepare 12 regular muffin tins by brushing the bases with oil.
- Mix the dry ingredients with the strawberries in one bowl.
- In another mix the egg, milk, vanilla and butter.
- Add the liquid ingredients to the dry ones and fold lightly with a fork.
- Spoon into muffin tins, filling each one about two-thirds.
- Bake for approximately 15-20 minutes or until just starting to brown and a skewer or toothpick comes out clean.
- Place muffins on a wire rack to cool.
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