Strawberry cake

Overview

Continue my strawberry time. We just released a strawberry milkshake dessert, and then let the fresh strawberry fragrance and strong milk fragrance accompany us to the brisk pace to the end. Why did you suddenly make so many strawberry delicacies? It was all because a supermarket had a discount on strawberries yesterday. They were very good, very cheap, very big, and very fresh. I even mentioned four of them in one breath. First of all, let me state that I am definitely not a shill for the store that sells strawberries. Those strawberries are really good! How could I leave such a good thing behind? So today I braved the cold wind and the scorching sun (really, the cold wind and the scorching sun, because there is no such annoying thing as haze in the sky, and the winter in Mengcheng will have the same bright and dazzling sunshine as in summer, but the brightness is lower than the temperature and it is not lethal). I walked for more than 20 minutes in the snow at more than ten degrees below zero. When I rushed to the supermarket, I was dumbfounded - the boxed strawberries that were piled up like a mountain yesterday were empty today as if they had been robbed. Fortunately, perhaps because I was moved by my sincerity, there was actually the last box left there, waiting to be bought by me, and the pieces were still fresh. So together with the ones I bought yesterday, the strawberries in my refrigerator are almost piled up into a mountain. In order to prevent the strawberries that I had worked so hard to find from getting old, I tried my best and used all kinds of skills, including boiling, roasting, stewing... After working for a long time, I finally found a good job for each of them. Both the strawberry milkshake and this strawberry cake are elegant in appearance and taste good. I looked at them with a sense of accomplishment and sighed - I finally got something back!

Tags

• baking
• children
• cake
• birthday
• butter
• egg
• fresh cream
• low gluten flour
• strawberry
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Boil the strawberries with water, white sugar, and rock sugar. (See the strawberry sweet water section of the previous strawberry milkshake for details)

   

2. 2 Add white sugar and powdered sugar (2:1) to the fresh cream and butter and stir clockwise until the butter and sugar are completely dissolved. (See the previous article for details on how to make milkshake in strawberry milkshake)

   

3. 3 Crack the eggs and beat them clockwise. Pour into the freshly whipped cream and continue to whip.

   

4. 4 Choose a shaped baking pan and grease the inside with oil.

   

5. 5 Add the sifted flour and stir to form a paste. Be sure to beat thoroughly the fresh milk and egg liquid.

   

6. 6 Pour the beaten batter into the baking pan. 350 degrees Fahrenheit for 25 minutes. Baked until soft and fluffy, slightly golden brown.

   

7. 7 Invert the baking pan onto a delicate plate (the cake will slide out easily because the inside is greased).

   

8. 8 Garnish with cooked strawberry jam.

   

9. 9 Finished product.