Strawberry Tea Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8-10 servings
Ingredients
  • All-purpose flour: 250g or 2 cups + 1 tbsp
  • Baking powder: 1 tsp
  • Baking soda: ½ tsp
  • Sugar, powdered: 125g or 1 cup + 1 tbsp
  • Butter or margarine: 100g + 1 tsp
  • Egg: 2
  • Strawberry or Vanilla extract: 1 tsp
  • Milk: 250 ml or 1 cup
  • Lime juice: 15 ml or 1 tbsp
  • Strawberry: 8-10 pieces
Instructions
  1. Preheat the oven at 180C and prepare a loaf pan (8.5 x 4.5 x 2.5 Inch) by greasing with butter and dusting with flour.
  2. Add lime juice in milk and stir well. Set aside for 10-15 mins.
  3. Cut strawberries into half and toss them in 1 tbsp sugar. Cover and set aside for 5-10 mins.
  4. Sieve and sift flour, baking powder and baking soda together twice and set aside.
  5. Whisk sugar, butter and strawberry/vanilla extract together. Add one egg at a time and whisk until mixture is pale and fluffy, about 2-3 mins. Do not over mix.
  6. Stir the milk mixture once again and add flour and milk alternately in 3:2 ratio into the egg mixture and mix with spatula until everything has incorporated. Batter should be smooth and lump free.
  7. Pour the cake batter into previously prepared loaf pan, smooth the surface with spatula.
  8. Now take the sugar coated halved strawberries and arrange them on top of cake batter. You can add few chopped strawberries in the batter too if you wish. Discard the sugary water.
  9. Pop the pan at the middle rack of preheated oven and bake at 180C for 60-70 mins or until the top has risen and coloured into brown. Take a skewer and insert in the middle, if it comes out with dry crumble cake is done; otherwise bake for another 5-10 mins.
  10. Remove the pan from oven and keep on wire rack to cool down slightly. Then unmold and bring to room temperature.
Recipe by Scratching Canvas at https://www.scratchingcanvas.com/strawberry-buttermilk-sponge-cake/