Strawberry Vanilla Cupcake
6 servings
50 minutes
Strawberry vanilla cake is a delicate and fragrant treat that embodies the harmony of sweet berries and warm vanilla notes. Its base is an airy batter enriched with milk and butter, creating a soft texture. The origins of this dessert can be found in traditional European recipes where juicy fruits were often used to create richly flavored baked goods. Strawberries baked in the batter provide freshness and a slight tartness that pairs beautifully with the sweetness of brown sugar. This cake is perfect for cozy tea gatherings and festive treats, and its versatility allows it to be enjoyed as a standalone dessert or alongside morning coffee. Before serving, it can be dusted with powdered sugar for a finished look.
1
Wash the strawberries, dry them, remove the stems, cut large berries into quarters and small ones into halves.
- Strawberry: 250 g
2
Beat the eggs with sugar and vanilla sugar until frothy, then mix in the rapeseed oil (I used refined sunflower oil). Add flour sifted with baking powder, a pinch of salt, pour in the milk, and mix until a homogeneous mass is obtained.
- Chicken egg: 2 pieces
- Brown sugar: 150 g
- Rapeseed oil: 75 ml
- Vanilla sugar: 15 g
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Salt: to taste
- Milk: 75 ml
3
Preheat the oven to 170 degrees. Place the mixture in a greased and floured baking dish and smooth it out. Evenly distribute the strawberries on top. Put it in the oven and bake for 35 minutes.
- Strawberry: 250 g
4
Remove the cake from the oven. Let it cool. Before serving, sprinkle with powdered sugar.