Delicious Strawberry Tea Cake Recipe
Description:
The Wholesome Strawberry Tea Cake is an irresistible homemade treat that’s perfect for elevating your teatime. Infused with the natural sweetness of fresh strawberries, this cake is light, summery, and subtly sweet, making it a delightful accompaniment to a warm cup of chai and a leisurely chat. By incorporating whole-wheat flour into the mix, this semi-healthy cake offers a guilt-free indulgence. Best of all, it’s quick to prepare and bake—ready to enjoy in just about an hour. Don’t miss your chance to savor this luscious dessert before strawberry season slips away!
Recipe Details
- Cuisine: Continental
- Course: Dessert
- Diet: Vegetarian
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 80 grams, softened |
| Brown Sugar (Demerara Sugar) | 3/4 cup + extra for sprinkling |
| Whole Wheat Flour | 3/4 cup |
| All-Purpose Flour (Maida) | 3/4 cup |
| Baking Powder | 1 1/2 teaspoons |
| Whole Egg or Flaxmeal Egg Replacer | 1 |
| Milk | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Fresh Strawberries | 450 grams, halved |
Nutritional Information (Per Serving Approximation)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 15 g |
Instructions
| Step | Details |
|---|---|
| 1 | Preheat the oven to 180°C (350°F). Prepare a deep baking dish by greasing it with butter and dusting it lightly with flour. This ensures the cake rises evenly. |
| 2 | In a mixing bowl, sift together the whole-wheat flour, all-purpose flour, and baking powder. Set this dry mixture aside. |
| 3 | In another bowl, use a stand mixer or hand mixer to beat the softened butter and brown sugar until the mixture turns light and fluffy. |
| 4 | Gradually add the egg (or flaxmeal egg replacer) to the butter-sugar mixture while continuing to beat. Pour in the milk and vanilla extract, mixing just until combined. |
| 5 | Slowly fold in the dry flour mixture. Mix gently until you achieve a smooth, lump-free cake batter. Avoid overmixing to keep the cake light. |
| 6 | Pour the batter into the prepared baking dish. Arrange the halved strawberries on top, cut side down, in a single even layer. Sprinkle 2 teaspoons of brown sugar over the strawberries. |
| 7 | Bake the cake in the preheated oven for approximately 30–50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean (molten strawberries may remain gooey). |
| 8 | Remove the cake from the oven and allow it to rest in the pan for about 10 minutes before transferring to a wire rack to cool slightly. |
| 9 | Serve the Strawberry Tea Cake warm or at room temperature. It’s perfect as a breakfast treat, a tea-time delight, or even as a lunchbox snack for kids. |
Chef’s Tips
- Healthier Alternative: Substitute butter with unsweetened applesauce for a lower-calorie option.
- Flour Alternatives: Swap all-purpose flour with almond flour for a gluten-free version.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Customization: Add a handful of chopped nuts or a sprinkle of cinnamon for an extra layer of flavor.
Enjoy every bite of this summery delight with a cup of tea or coffee—pure comfort in every slice!
