Hot Milk Cakes with Strawberries and Cream Recipe

Name: Hot Milk Cakes with Strawberries and Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 extra-large eggs; 2/3 cup plus 1/2 cup sugar; 3/4 teaspoon vanilla extract, divided; 1 cup plus 2 tablespoons self-rising flour; 2/3 cup whole milk; 5 tablespoons unsalted butter; 1 pound large strawberries, hulled, thinly sliced lengthwise; 1/2 cup chilled heavy whipping cream; 1 tablespoon powdered sugar

Servings: persons

1
Preheat oven to 425F.
2
Spray six 3/4-cup custard cups with nonstick spray.
3
Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes.
4
Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer.
5
Beat in 1/2 teaspoon vanilla.
6
Add flour and beat 30 seconds.
7
Bring milk and butter just to boil in small saucepan, stirring until butter melts.
8
Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds.
9
Divide batter among prepared cups.
10
Place cups on rimmed baking sheet.
11
Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes.
12
Cool in cups at least 20 minutes.
13
DO AHEAD: Can be made 8 hours ahead.
14
Cool completely in cups, then cover and let stand at room temperature.
15
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.
16
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.
17
Remove warm or room-temperature cakes from cups and transfer to bowls.
18
Cut off rounded top of each cake.
19
Spoon some of berries and juices over.
20
Cover berries with tops of cakes.
21
Spoon whipped cream over, garnish with remaining berries and juices, and serve.

616

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 extra-large eggs, 2/3 cup plus 1/2 cup sugar, 3/4 teaspoon vanilla extract, divided, and more.

Yes, Hot Milk Cakes with Strawberries and Cream 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 Cakes with Strawberries and Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions