Fresh Strawberry Moelleux Cake Recipe

I’m absolutely in love with this recipe because it’s the perfect blend of buttery richness and the fresh, juicy sweetness of strawberries, making it a delightful treat that’s hard to resist. Plus, the simplicity and joy of baking it myself reminds me of cozy afternoons spent crafting delicious memories in the kitchen.

Recipes that showcase the natural sweetness and vibrant colors of fruits make me especially happy. This one does just that.

A cup of diced strawberries in a fresh, softened butter cake softly enrobes the strawberry pieces; the cake doesn’t fight for your attention in any way. You wouldn’t do it with a fresh strawberry.

You would do it lightly, and with a powdered-sugar dusting, which is what I did here.

Ingredients

Granulated Sugar:
Contributes sweetness and boosts flavor; abundant in carbohydrates.

Unsalted Butter:
Yields a lot of flavor and moisture; ingredient that contributes fat.

Eggs:
Binds together ingredients; abundant in protein and vital nutrients.

All-Purpose Flour:
Primary structural element; origin of carbohydrates.

Fresh Strawberries:
Impacts flavor with freshness and brings natural sweetness; super-rich in antioxidants.

Ingredient Quantities

• 1 cup (200g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (80ml) milk
• 1 cup (150g) fresh strawberries, hulled and diced
• Powdered sugar, for dusting (optional)

Instructions

1. Adjust your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it, and then set it aside.

2. In a large mixing bowl, blend together the granulated sugar and softened butter until light and fluffy.

3. Incorporate the eggs, one at a time, beating thoroughly after each individual addition. Mix in the vanilla extract with gusto.

4. In another bowl, combine the all-purpose flour, the baking powder, and the salt; whisk until uniform.

5. Add the dry ingredients to the wet mixture in a gradual manner, alternating with the milk, and you must take care to begin and end with the dry ingredients. You must mix until just combined, and you do not want to overmix.

6. Fold in the fresh strawberries that have been diced nicely; make sure they are evenly dispersed in the batter.

7. Fill the cake pan with batter. Use a spatula to make the top smooth and even.

8. Preheat the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, the cake is done.

9. Permit the cake to cool in the pan for approximately 10 minutes, and then invert it onto a wire rack, letting it finish cooling completely.

10. When cooled, sprinkle the surface of the cake with powdered sugar, if you like, and serve. Enjoy the fresh strawberry moelleux cake!

Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Mixing bowls (at least two)
4. Hand mixer or stand mixer
5. Measuring cups and spoons
6. Whisk
7. Spatula
8. Toothpick
9. Wire cooling rack
10. Sifter or fine-mesh sieve (optional, for powdered sugar)

FAQ

• Can I use frozen strawberries instead of fresh?Certainly, frozen strawberries can be utilized. However, it is imperative that they are completely thawed and drained of any liquid before being mixed into the batter. You want to avoid adding too much moisture, which could make the cake dense and soggy.
• Is it necessary to use unsalted butter?It is recommended to use unsalted butter so that you can control the salt content, but if you are using salted butter, you can leave out the extra salt called for in the recipe.
• Can I substitute almond milk for regular milk?It is true that almond milk can be substituted for regular milk, but it might change the flavor and consistency of the cake a bit.
• How should I store the cake?Keep the cake in an unbreached container at room temperature. An airtight container will suffice for up to 3 days. After that, the next best option is to put the cake in the fridge. That will keep it good for quite a while longer.
• What is the best way to hull strawberries?Hull strawberries by using either a paring knife or a strawberry huller to take off the green stems and white core at the tops.
• Can I add other fruits?Certainly! You may incorporate other types of fruit, such as blueberries or raspberries, but be sure to maintain the same total amount of fruit. The quantity of fruit is what governs the cake’s consistency.

Substitutions and Variations

You can use 1 cup (200g) of caster sugar if you want a finer texture instead of using granulated sugar.
Unsalted butter is better, but if that’s not possible, use salted butter. Just reduce the added salt to a pinch, and you should be good to go.
Substitute the milk for almond milk or any plant-based milk of your choice, in the same quantity, for a dairy-free option.
When fresh strawberries are not in season, you can use thawed and drained frozen strawberries in their place—measure for measure.
To achieve a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum. The gluten-free flour should be used in the same proportion as the all-purpose flour called for in the recipe.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter and eggs are at room temperature before starting. This allows for better integration with sugar, resulting in a smoother and more consistent batter with improved texture.

2. Properly Prepare Strawberries Before folding in the fresh strawberries, pat them dry with a paper towel to remove excess moisture. This helps prevent pockets of moisture and ensures your cake doesn’t become soggy.

3. Gentle Mixing When adding the dry ingredients and milk to the batter, stir gently and briefly until just combined. Overmixing can lead to a dense cake rather than the desired tender texture.

4. Baking Evenness If you’re using a dark-colored or non-stick cake pan, consider reducing the oven temperature by 25°F (around 15°C) to prevent over-browning. Lining the base of the pan with parchment paper can also help prevent sticking.

5. Cooling Strategy When cooling the cake, allow it to sit in the pan for just the 10 minutes recommended. Cooling it for too long in the pan might cause it to become difficult to remove. Using a wire rack ensures even air circulation, helping the cake cool evenly.