Wednesday, April 11, 2012


I always wanted to bake a strawberry cake but never got a chance since the strawberry as it is will be finished up in no time. Its a family favourite. But now that its in season , we get 3-4 boxes of strawberries every week. With that much quantity, there is 0 complains anymore. After my lil one and hubby are done eating there is still plenty left for me to bake. This is a very simple recipe that results in a super moist and soft cake. Its sweet as it is so i didnt use any frosting.But you can always use your favorite frosting.


All purpose Flour - 2 cups
Baking soda - 1 tsp
Baking pdr - 1 tsp
Salt - 1/4 tsp
Butter - 2 tbsp,softenened
Oil - 1/2 cup
Sugar - 1 1/4 cups
Eggs - 2 nos
Vanilla Extract- 1 tsp
Buttermilk - 1/2 cup + 2 tbsp
Strawberry - 1 cup, chopped , mixed with a tbsp of sugar.


Preheat oven to 350 deg F. Sift the dry ingredients Flour,baking soda,baking pdr and salt. Keep aside.

Now in another bowl, Beat butter,oil and sugar together until fully incorporated. Add eggs one by one. Then flavor it with some vanilla extract. Now Alternately add dry and wet mixture until fully incorporated, begining and ending with dry ingredients. Add the dry mixture in 3 batches. Fold in the last batch of the dry mixture. Finally add the chopped strawberries and slowly fold it in the mixture.

 Line the muffin tin with paper cups.Grease it using a cooking spray. Use a ice-cream scoop to put the batter in the paper cups. Bake for 20-25 mins. Serve at room temperature with a cup of coffee.


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