Strawberry cake recipes
Ingredients
- 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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2 Comments
-
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.
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Ingredients
- 2 ½ cups Strawberries (halved or sliced)
- ½ cup sugar
- ½ cup water
- 2 tsp cornstarch
Method
- Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling
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