I do not like convoluted baking. For me, there’s never an occasion to buy extra ingredients that I’m never going to use again so I like to work with recipes that have very little ingredients and with that already in my kitchen. A caveat I should mention is that I loathe sickly sweet desserts. This cake can be considered sweet by European standards but for those with sweeter tooths, you will need to crank up the sugar.
130g of plain flour, 115g of unsalted butter, 145g of frozen strawberries, 80g of sugar, 120ml of milk (can be cow milk or I usually use vegan alternatives like soya), 1/2 teaspoon of salt, 1 teaspoon of baking powder
- Take strawberries out of the freezer and put into a bowl. Add a tablespoon of flour and mix. Heat oven to 180 degrees celsius.
- Into a larger bowl, whisk together melted butter, sugar, milk, salt, baking powder. Then add flour and mix until smooth.
- Chop strawberries into half and add to the batter. Place in the oven for 20-25 minutes.