Strawberry shortcake is a confectionery masterpiece that captures the essence of summer in every bite. The fluffy pastry, permeated with juicy strawberry pieces, offers an explosion of flavor with every bite. The natural sweetness of the strawberries intertwines with the softness of the cake, creating a symphony of textures and fresh notes. Decorated elegantly or enjoyed simply, this treat is a celebration of the red fruit season. Whether to celebrate special occasions or to brighten up an ordinary day, strawberry shortcake is an irresistible indulgence that wins over palates with its softness and freshness.
STRAWBERRY CAKE
INGREDIENTS
- 2 cups fresh strawberries, washed and chopped
- 2 cups of wheat flour
- 1 and 1/2 cups sugar
- 1/2 cup softened butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup of milk
PREPARATION METHOD
- First preheat the oven to 180°C. Grease and flour a cake tin.
- Then mix the flour, baking powder and salt in a bowl.
- In another bowl, beat the butter with the sugar until you have a creamy mixture. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients.
- Gently add the chopped strawberries to the batter.
- Pour the batter into the prepared tin and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Decorate as desired or serve plain. Cut into slices and enjoy the delicious strawberry cake!
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