Strawberry Cupcake
12 servings
90 minutes
Strawberry cake is a true delight for lovers of delicate pastries with fruity notes. This recipe is inspired by Russian cuisine, where berries are traditionally used to add natural sweetness and aroma to dishes. Strawberry puree makes the batter incredibly soft, while butter adds a rich flavor. A light hint of vanilla adds sophistication, and airy egg whites provide structure and tenderness. Baked to a golden color, this cake is perfect for morning tea or as a lovely dessert after lunch. It can be decorated with powdered sugar or chocolate glaze to enhance its elegance. Strawberry cake is not just a pastry but the cozy aroma of summer days captured in a tender piece of sweet pleasure.
1
Blend the strawberries in a blender or mash them with a fork into puree.
- Strawberry: 300 g
2
Separate the whites from the yolks. Mix the yolks with sugar and melted butter.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Butter: 250 g
3
Add baking powder and sifted flour.
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 2 glasss
4
Whisk the egg whites with a fork until frothy and gently fold into the batter.
- Chicken egg: 4 pieces
5
Mix in the strawberry puree and stir well.
- Strawberry: 300 g
6
Grease the mold with oil and sprinkle with flour. Place the dough.
- Butter: 250 g
- Wheat flour: 2 glasss
7
Bake in a preheated oven at 200 degrees for 50-60 minutes. Check readiness with a match. Cool in the mold.
8
The finished cake can be dusted with powdered sugar or covered with chocolate glaze.
