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Prep Time:25 minsAdditional Time:1 hr 25 minsTotal Time:1 hr 50 minsServings:18Yield:1 cakeJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hr 25 minsTotal Time:1 hr 50 minsServings:18Yield:1 cake
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr 25 mins
Additional Time:
1 hr 25 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:18
Servings:
18
Yield:1 cake
Yield:
1 cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBaking spray with flour (see Tip)1cupwhole milk½cupunsalted butter3cupsall-purpose flour4teaspoonsbaking powder6largeeggs, at room temperature1 ½teaspoonslemon extract½teaspoonsalt1tablespoonvanilla extract, plus 1/2 teaspoon, divided2 ¼cupssugar, divided2 ½poundsfresh strawberries1(.25 ounce) envelopeunflavored gelatin1tablespoonchopped fresh mintWhole-milk vanilla Greek yogurt or whipped cream for garnish
Cook Mode(Keep screen awake)
Ingredients
Baking spray with flour (see Tip)
1cupwhole milk
½cupunsalted butter
3cupsall-purpose flour
4teaspoonsbaking powder
6largeeggs, at room temperature
1 ½teaspoonslemon extract
½teaspoonsalt
1tablespoonvanilla extract, plus 1/2 teaspoon, divided
2 ¼cupssugar, divided
2 ½poundsfresh strawberries
1(.25 ounce) envelopeunflavored gelatin
1tablespoonchopped fresh mint
Whole-milk vanilla Greek yogurt or whipped cream for garnish
Directions
Beat eggs, lemon extract, salt and 1 tablespoon vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium speed until combined, about 1 minute. Gradually add 2 cups sugar, beating on medium speed. Beat until all the sugar is incorporated; increase speed to medium-high; beat until the mixture becomes fluffy and lighter in color, 2 to 3 minutes more. Gradually add the milk-butter mixture, beating on low speed until combined. Remove the bowl from the mixer and place it on a work surface. Using a spatula, gradually add the sifted flour mixture in 4 batches, folding until incorporated (use a whisk toward the end of mixing to evenly combine). Pour the mixture into the prepared pan; smooth the top. Bake until a wooden pick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack, about 30 minutes.
Meanwhile, trim strawberries, and cut lengthwise into 1/4-inch-thick slices, transferring the sliced strawberries to a medium bowl as you work. Add the remaining 1/2 teaspoon vanilla and 1/4 cup sugar to the strawberries; toss to evenly coat. Let stand for at least 30 minutes or up to 1 hour. Drain, reserving the juices. Set aside 3 cups strawberries. Place the remaining strawberries, the reserved strawberry juices and gelatin in a food processor or blender; process until smooth, about 1 minute. (You will have about 2 cups strawberry sauce.) Set aside until ready to use.
Using the handle of a wooden spoon, poke holes 1/2 inch apart over the surface of the cooled cake. Pour the strawberry sauce over the cake, letting the sauce fill the holes. Chill the cake for at least 30 minutes or up to 4 hours.
Arrange the reserved 3 cups strawberries in rows over the chilled cake; sprinkle the cake with mint. Dollop with yogurt (or whipped cream), if desired, and serve.
Tips
Tip: When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.
To make ahead: Refrigerate cake, uncovered, for up to 4 hours or cover with foil or plastic wrap and refrigerate for up to 1 day. Dollop with yogurt or whipped cream just before serving, if desired.
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)277Calories8gFat47gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
