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Same Day Delivery - Mon to Sat 10am-6pm
Orders placed on Saturday (After 3pm) will be delivered on Monday.
We will not be delivering in locations which are not mentioned at checkout unless the order is above PKR 2000.
Same Day Delivery - Mon to Sat 10am-6pm
Orders placed on Saturday (After 3pm) will be delivered on Monday.
We will not be delivering in locations which are not mentioned at checkout unless the order is above PKR 2000.
Fresh Strawberry Cake

Fresh Strawberry Cake

Recipe shared by Sabeen Ahsan | Check out her Instagram here.

Recreated using the original recipe by Jennifer Segal.

Ingredients:
1½ cups all-purpose flour,
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter (softened),
1 cup plus 2 tablespoons sugar (divided),
1 large egg
1 teaspoon vanilla extract
½ cup milk
About ¾ pound strawberries (2.5 cups) hulled and
halved.
Instructions:
1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
4. Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter.
Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake
cool in the pan on a rack. 
6.Serve with sweetened whipped cream or vanilla ice cream, if desired.
Cake can be stored at room temperature for several days, loosely covered
Next article Cherry swirl ice-cream

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