Strawberry Cake

I love strawberries because they give you the chance to do anything. I even use strawberries to whiten our teeth; but that’s another story…

You can eat them raw or cooked. Combined with different ingredients they make some of the most incredible dishes.

Some ideas where you can add them: salads; cold pasta; risotto; breakfast and dinner meals; drinks and cocktails; tons of desserts: cookies, cupcakes, cakes, frostings, pies; chocolate or granola bars, frozen treats etc.

Strawberries protect your heart (the reddest berries have the most anthocyanin – protective factor); keep teeth healthy (they fight the bacteria that contribute to tooth decay and gum disease); deliver your vitamins (240 gram of sliced strawberries provide 163% of your daily dose of Vitamin C) etc. Strawberries have also been found to be protective against cancers, including oral, breast and cervical.

For such reasons and more, I believe strawberries are the best !

Method:

Preheat oven to 176°C

Line with parchment paper a regular rounded or a springform pan

Mix together baking powder, salt and flour and set aside

Cut the strawberries in half (if they’re small) or in slices (if big)

Toss the strawberries with 2-3 table spoons flour (this coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set)

Set aside

In another bowl cream together butter and sugar

Add the eggs one at a time while stirring

Add milk and vanilla and mix the batter

Add dry ingredients and stir just until combined

Add the batter in the pan and spread even

Arrange strawberries on top of batter, as closely as possible in a single layer

Sprinkle 25 gram of sugar over strawberries

Bake until fully baked (until a toothpick inserted into the center comes out clean)

Let it cool completely

Sift some icing sugar before serving