Simple Strawberry Cake

A fresh, light (yet dense!), and incredibly moist cake – the perfect treat to bake during quarantine, and enjoy with a cup of tea.

This cake comes together really easily with ingredients you more than likely already have in your kitchen. It is also an excellent way to make use of the juicy strawberries in season.

I also got to use my heart shaped pan, which I often feel gets neglected.

Do not do what I did, which is to try and tip out the cake from the pan!

This cake is way too delicate to be removed from a regular cake pan. Please use a spring from pan with a removable bottom or use any pie dish and serve the cake straight from it.

Delicious moist strawberry cake.

Here are some other juicy strawberry bakes you might like:
Strawberries and Cream Sponge Cake
Buttermilk pancakes with strawberry compote

Stay home, stay safe, and bake on.
xxx

 Simple Strawberry Cake

 Servings: 8-10
Ingredients:
·         6 tablespoons (85 grams) unsalted butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk
·         1 teaspoon (5 ml) vanilla extract
·         1 pound (450 grams) strawberries, hulled and halved
Directions:
  1. Preheat oven to 180˚C. Grease a 9 or 10-inch baking pan or Pyrex dish with butter or oil. Line the bottom with parchment or wax paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  4. Mix in egg, milk and vanilla until just combined.
  5. Add dry mixture gradually, mixing until just smooth.
  6. Transfer batter into prepared pan and smooth with spatula.
  7. Arrange strawberries, cut side down, on top of batter, in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
  8. Bake cake until golden brown about 50 to 60 minutes. Let cool in pan before slicing.
Notes
* If using salted butter, reduce the amount of salt to a ¼ tsp.
**Leftovers can be stored at room temperature, loosely covered, for up to 2 days.
Recipe adapted from Martha Stewart

The Return of the Blog + BUTTERMILK PANCAKES WITH STRAWBERRY COMPOTE

Hello world!

A lot has happened since I last talked to you.

For starters, I am well into the 3rd week of final year at college. Weeeeirddd. I know.

They aren’t joking when they say that your college years fly by, are they?  First year feels like just yesterday. Nothing has changed – except that a lot has changed.

Most of you might know that I’ve been gaga over donuts for the last three months or so. What started off as a class project has now turned into (dundundun) my life. Nuts about Donuts, a small homebased business selling artisan style donuts.

I’ve made over 500 donuts since I started Nuts about Donuts o.o (Check out its insta and Facebook and give it some love) 🙂

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My life has been pretty much donuts all day every day. I legit don’t have time for anything else. And that my lovelies is why I have been missing from Spatula for so long.

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I first started food blogging to share my love for food but over time it started to feel like a chore. The editing, the photography, the writing; all started to become too planned and systematic. It felt like too much for me to handle, what with the donuts and school work. This blog was all about doing and sharing something that I love.

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I took a self-proclaimed 5 day holiday from Nuts about Donuts just yesterday, announcing on the page ‘we’re closed for a bit’, just so I could do something else, like STUDY maybe!

And it’s during this so-called break that I decided that I shall return back to thy blog.

I MISS YOU GUYS. 😥

And what better way to make a grand return then on NATIONAL PANCAKE DAY.

If you’ve been following along for a while, you might have noticed that there is a fair share of pancake recipes on this blog.

Make use of the fresh strawberries this spring to jazz up your pancakes. Leftover compote is delicious drizzled over ice cream.

These pancakes are made using the same recipe I shared a couple of posts ago.

Make use of the fresh strawberries this spring to jazz up your pancakes. Leftover compote is delicious drizzled over ice cream.

Top those soft fluffy pancakes with a simple 3 ingredient strawberry compote and you have a killer combination.

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The homemade strawberry compote is super simple. Just three ingredients and a few minutes simmering on the stove-top. You can puree the compote for a smoother consistency or you can leave it chunkier as it is (like I did).

Make use of the fresh strawberries this spring to jazz up your pancakes. Leftover compote is delicious drizzled over ice cream too.

Make use of the fresh strawberries this spring to jazz up your pancakes. Leftover compote is delicious drizzled over ice cream.

Tomorrow I’ll be making biryani. Recipe to be posted veeeery soon, I know a lot of you have been waiting for it since ages.

See you in a month then. Just kidding. I’ll try and post a new recipe each week.

Love to you all. ❤

Buttermilk Pancakes with Strawberry Compote

Yields: 13-15 pancakes
Ingredients:
1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup buttermilk1
1 egg
1 Tablespoon melted & cooled butter or vegetable oil
For the Strawberry Compote
250g strawberries, diced
1 Tbsp sugar
½ tsp vanilla extract
 
Directions:
To make the strawberry compote: combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside.
For the pancakes: In a medium bowl, whisk together the flour, baking powder, sugar and salt. Whisk in the buttermilk, egg and melted butter, just until all mixed together (small lumps are fine, DO NOT OVERMIX).
Heat a large, nonstick pan over medium-heat and lightly brush with oil or butter. Using an ice cream scoop (or any large spoon) add the batter to the pan. Cook the pancake for 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.
Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 1 to 2 minutes, until the other side is golden as well. Repeat with the remaining pancake batter.
Serve pancakes immediately topped with strawberry compote. Enjoy!
Notes
1.  DIY Buttermilk: 1 cup milk + 1 Tbsp vinegar. Mix and let it sit for 10 minutes. Mix well and use.               
*To achieve smooth brown pancakes, don’t grease the pan after every single pancake. Grease it after every third pancake. Hope that makes sense.

Make use of the fresh strawberries this spring to jazz up your pancakes. Leftover compote is delicious drizzled over ice cream.