#Strawberry cake recipe full
Milk – Full fat, whole cows milk works best (it’s what I used).Bicarbonate of soda – Not to be confused or substituted with baking powder! Bicarbonate of soda has the PH level that reacts specifically with the ingredients in this cake.Don’t substitute for other types as it will upset the balance of ingredients, and likely result in a duff cake.
Flour – Plain (all purpose) flour is all that’s required.Lemon – Although you won’t taste the lemon in the end result, adding the zest somehow makes it taste even more of strawberry.It’s wonderful, ethical and well worth the money! (Plus, it will last you ages.) You can really taste it in the end result. The best I’ve found is Little Pod vanilla. Supermarket brands just don’t cut it and they’re a waste of money. Vanilla – Using a good quality vanilla is essential in baking.Sour Cream – Needed for texture and also adds a little tang.Free range organic are preferred but I realise cost is very much now an issue! Most eggs will work just fine. You could use the spare yolks to make some rhubarb and custard ice cream or homemade custard. Egg – We only need the egg whites in this recipe.Regular caster sugar also works great though (superfine in the US). Sugar – Golden caster sugar is my favourite as it gives a slight caramel flavour.It gives you control of the overall salt content (and flavour). Butter – Always use unsalted butter in baking unless stated otherwise.Make multiple quantities of puree and freeze for later months! Strawberries – Fresh British Summer strawberries are the absolute BEST in this recipe! You could even stock up while they’re in season.Strawberry cake recipe ingredients and substitutionsĬonfused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know… Strawberry puree
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