Vanilla Hot Milk Cake with Fresh Strawberries

Name: Vanilla Hot Milk Cake with Fresh Strawberries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (cut into pieces); 1 cup milk; 2 large eggs (room temperature); 1 tsp vanilla extract; 2 cups fresh strawberries (sliced); powdered sugar (for dusting)

50 min 12 slices Medium

All Recipes

A delightful vanilla hot milk cake topped with fresh strawberries, perfect for any occasion.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

The Vanilla Hot Milk Cake is a classic dessert that brings a touch of nostalgia with its light and fluffy texture. This cake is distinctive for its use of hot milk, which contributes to its unique crumb and rich vanilla flavour. Paired with fresh strawberries, this cake becomes a refreshing treat that is both simple and elegant. Whether you're serving it for a special occasion or enjoying a slice with your afternoon tea, this dessert is sure to impress.

Ingredients

Servings

Cake

Topping

Instructions

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Heat milk and butter

In a small saucepan, heat the milk and butter over medium heat until the butter is melted. Do not boil. Remove from heat and set aside.

Pro tip: Ensure the milk does not boil to prevent curdling.

Beat eggs and sugar

In a large bowl, beat the eggs and sugar with an electric mixer on high speed until light and fluffy, about 5 minutes.

Pro tip: The mixture should be pale and thick.

Combine mixtures

Gradually add the dry ingredients to the egg mixture, folding gently. Add the hot milk mixture and vanilla, and mix until just combined.

Pro tip: Be careful not to overmix for a tender crumb.

Bake the cake

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Pro tip: Check the cake at 25 minutes to avoid overbaking.

Prepare strawberries

While the cake cools, wash and slice the strawberries.

Pro tip: Use a sharp knife for clean slices.

Assemble and serve

Once the cake is cool, top with sliced strawberries and a dusting of powdered sugar. Serve immediately.

Pro tip: For a touch of elegance, add a mint leaf on top.

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Tips & Tricks

<ul><li>Ensure your eggs are at room temperature for better mixing.</li><li>Use a light hand when folding in the flour to keep the cake airy.</li><li>Test cake doneness by inserting a toothpick; it should come out clean.</li><li>Choose ripe, fresh strawberries for the best flavour and presentation.</li></ul>

Serving Suggestions

Serve this cake with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence. It's also delicious when paired with a scoop of vanilla ice cream. To store, keep the cake covered in the refrigerator for up to three days. For make-ahead convenience, bake the cake a day in advance and add the strawberries just before serving.