Description
I don’t know why this awesome cake has fallen off the grid, but it’s my goal to put it back. So simple and satisfying. I like to serve it with macerated strawberries and a dollop of freshly whipped cream. I promise you will not be disappointed with this one.
Ingredients
- FOR THE MACERATED STRAWBERRIES:
- 3 cups Sliced Strawberries, Or As Desired
- Granulated Sugar, To Taste
- FOR THE MILK CAKE:
- 2-¼ cups All-purpose Flour
- 2-¼ teaspoons Baking Powder
- ¼ teaspoons Fine Salt
- 1-¼ cup Whole Milk
- 10 Tablespoons Unsalted Butter
- 4 whole Large Eggs, Room Temperature
- 2 cups Granulated Sugar
- 1 Tablespoon Pure Vanilla Extract
- Whipped Cream, To Serve
- FOR THE MACERATED STRAWBERRIES:
- 3 cups Sliced Strawberries, Or As Desired
- Granulated Sugar, To Taste
- FOR THE MILK CAKE:
- 2-¼ cups All-purpose Flour
- 2-¼ teaspoons Baking Powder
- ¼ teaspoons Fine Salt
- 1-¼ cup Whole Milk
- 10 Tablespoons Unsalted Butter
- 4 whole Large Eggs, Room Temperature
- 2 cups Granulated Sugar
- 1 Tablespoon Pure Vanilla Extract
- Whipped Cream, To Serve
Preparation
Preheat oven to 350ºF. Spray a 9×13-inch cake pan with Baker’s Joy; set aside.
To macerate strawberries, toss sliced strawberries with granulated sugar to taste. Stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.
In a small bowl, whisk together flour, baking powder, and salt; set aside. In a small saucepan, heat milk and butter just until butter is melted; set aside.
In the bowl of a stand mixer fitted with whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color. Add sugar and vanilla; mix until combined. Add flour mixture; mix until combined. Slowly add the milk mixture; mix until combined and smooth.
Pour batter into prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting. Serve with macerated strawberries and whipped cream.
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