I guess I really am in a strawberry mood!! Or maybe it is the summer mood…Strawberries will always remind me of warm and sunny days. I really can feel the summer coming soon when the days are longer and the mornings become pleasant even more when you can have a delicious strawberry cake for breakfast :) This recipe is probably the easiest I have even done and it is ready whiting few whisks and minutes! You can also use different fruits like berries or raspberries, any will make a great combination. Of course it is perfect not only for breakfast but also to accompany an afternoon tea!!
Don't get scared as the dough comes out quite thick and this is to carry al the "heavy" strawberries so that they stay on the top of the cake. Enjoy!
- 100 g butter
- 130 g sugar
- 1 large egg
- 100ml buttermilk or milk, whatever you have in the fridge
- 180g flour
- 1 package instant vanilla pudding (40 g)
- 1,5 tsp baking powder
- 1 package vanilla sugar (16g)
- as many strawberries as you can fit into your cake ;-)
Preheat your oven to 180ºC. Prepare 22cm round tin. Beat butter together with the sugars either in the food processor or in a bowl with a whisk, until pale. Add the egg and keep whisking. When the ingredients have combined start adding buttermilk and all the dry ingredients, whisk until all combines again.
Pour the mixture into the tin and place strawberries cutter in pieces (ith the cutter part upwards) and bake for 50min. You can check to see that it's ready by sticking a cocktail stick into the centre of the cake. It should come out clean and not sticky, if it is still sticky just leave it in the oven for 5-10 minutes more.