There’s something almost irresistible about strawberries, I think. It’s not like they’re my favourite fruit by far yet, when I see those little boxes of strawberries at my fruit vendor’s shop I am unable to come away without buying at least a couple.
In India, winter is the season for a whole seasonal fruits including berries. So I have been making quite a few things with strawberries in them, but just haven’t posted them yet. I’ll start the strawberry season here on this blog (a bit late really, since strawberries are on their way out here) with a strawberry cake.
I came across the idea of a strawberry cake when I was experimenting with making Red Velvet cupcakes without artificial colour. Strawberries do stain the cake batter a pale pink. That seemed a very pretty colour to have in a cake.
So I went looking for a good recipe and all I kept seeing were recipes which in which the strawberries were layered in the cake! Then there were cakes which used cake mixes or gelatine. There were also cakes which asked for lots of eggs, probably to ensure a light cake texture.
I have made strawberry muffins with strawberry pieces in them. What I wanted was a baked-from-scratch strawberry cake with fresh strawberry purée in it, without the gelatin and preferably without the eggs.
That was a bit of a tall order but I wasn’t willing to settle for less; I also wanted my cake to be light and not dense because of the fruit!!
So I just decided to put together a sort of strawberry cake of my own on my own terms of no cake mix/ pudding, no gelatin and no eggs.
Most cakes that have fruit or vegetable in them tend to use oil as the fat of choice. I decided to use butter as I wasn’t using eggs and I wanted as light a cake as possible. It is important to beat the butter and sugar really well till creamy and fluffy. This will ensure a better texture in the cake.
Here’s my recipe.