Hot Milk Cake With Macerated Strawberries Recipe

Name: Hot Milk Cake With Macerated Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MACERATED STRAWBERRIES:; 3 cups Sliced Strawberries, Or As Desired; Granulated Sugar, To Taste; FOR THE MILK CAKE:; 2-1/4 cups All-purpose Flour; 2-1/4 teaspoons Baking Powder; 1/4 teaspoons Fine Salt; 1-1/4 cup Whole Milk; 10 Tablespoons Unsalted Butter; 4 whole Large Eggs, Room Temperature; 2 cups Granulated Sugar; 1 Tablespoon Pure Vanilla Extract; Whipped Cream, To Serve

Servings: persons

FOR THE MACERATED STRAWBERRIES:
3 cups Sliced Strawberries, Or As Desired
Granulated Sugar, To Taste
FOR THE MILK CAKE:
2-1/4 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/4 teaspoons Fine Salt
1-1/4 cup Whole Milk
10 Tablespoons Unsalted Butter
4 whole Large Eggs, Room Temperature
2 cups Granulated Sugar
1 Tablespoon Pure Vanilla Extract
Whipped Cream, To Serve

1
Preheat oven to 350u00b0F. Spray a 9x13-inch cake pan with Baker's Joy; set aside.
2
To macerate strawberries, toss sliced strawberries with granulated sugar to taste. Stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.
3
In a small bowl, whisk together flour, baking powder, and salt; set aside. In a small saucepan, heat milk and butter just until butter is melted; set aside.
4
In the bowl of a stand mixer fitted with whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color. Add sugar and vanilla; mix until combined. Add flour mixture; mix until combined. Slowly add the milk mixture; mix until combined and smooth.
5
Pour batter into prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting. Serve with macerated strawberries and whipped cream.

1072

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE MACERATED STRAWBERRIES:, 3 cups Sliced Strawberries, Or As Desired, Granulated Sugar, To Taste, FOR THE MILK CAKE:, and more.

Yes, Hot Milk Cake With Macerated Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Milk Cake With Macerated Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions