I first made these cakes last summer and had posted them in my old blog and since strawberries are now appearing everywhere it seems appropriate to transfer the recipe here. I came to create these cakes because last year I went through a phase of trying to find a sponge cake recipe for my middle daughter who suffers from multiple food allergies. She can’t have eggs or nuts or bananas and other stuff so I’ve been in pursuit of cake-like recipes for all of her life. I had been experimenting with recipes on a vegan baking site for eggless strawberry cakes using puree strawberries. The vegan version is ok and middle daughter was not that keen on them, it’s a tall order asking for light spongy cakes without eggs. But Hey!….not a complete loss because it gave me the idea for this cake recipe…..Bing!
These are incredibly moist with a hint fragrance of strawberry from the puree and little nuggets of strawberry…they’re delicious and stay moist for days. The photo above is taken the day after baking, you can see how still gorgeously moist they are. It may seem like an extra bit of hassle to puree a few strawberries but it’s worth it.
You can make these so quickly as I did last week when my Dad paid us a surprise visit from Portugal, he likes to have something with his cup of coffee. How funny was it going to my own old blog to remind myself of the recipe? I hadn’t made them since last year and forgotten how quickly you can turn a pack of strawberries into the perfect accompaniment to a cup of coffee. Dad took some when visiting an old friend and they were a hit there too.
These moist cakes can be made out of season with frozen strawberries, and you can use either yogurt, buttermilk or sourcream just don’t use lowfat yogurt, tried it, it’s not very nice. You can freeze the mixture once in the cases and then bake straight from frozen.
You can also vary the flavouring from all vanilla to swapping one of the teaspoons for orange blossom or rosewater.
Double Strawberry Muffins
This mixture will give you about 16 – 18 muffins depending how much you fill the cases, they’ll stay moist for a good few days. What I do with the second batch if not needed is freeze the uncooked mixture already in their cases. When ready to bake them put them in the oven frozen and give them extra time in the oven depending on your oven, in my oven it’s about extra 10 – 12 mins.
Preheat oven to 180 ºC fan / 350ºF/ Gas 4
Dry Ingredients
300 g • 1 1/2 cups sugar (granulated or caster)
325 g • 2 1/2 cups plain four (all purpose)
2 teaspoon of baking powder
2.5 ml • 1/2 teaspoon bicarbonate of soda (baking soda)
Mix all of the above in a bowl.
Wet Ingredients
175 g • 1 1/2 sticks Butter – melted (If using unsalted butter add 1/4 tsp)
225 g • 1 cup Yogurt full fat (don’t use low fat) or Sour Cream or Buttermilk
3 large Eggs slightly mixed first
10 ml / 2 teaspoon pure Vanilla extract OR swap one tsp for orange blossom or rosewater
200 g • 2 cups Strawberries, puree the strawberries.
150-200g • 1 – 1 1/2 cup Strawberries chopped strawberries
Mix all wet ingredients together, except the chopped strawberries in a separate bowl.
Once you have all the dry ingredients in one bowl and all the wet ingredients in another bowl mix them together, best using a large spoon in a folding action so not to overmix.
When the mixture is just about mixed add the chopped strawberries and again fold them in. Split between the muffin cases, and bake them in the preheated oven for 20 – 25 minutes.
When they’re out of the oven take them out of the trays straights away and put them on a cooling rack, it will be easier then to peel the cases off when cold.
Add all the dry ingredients together in a bowl.
Add all the wet ingredients together (melted butter, yogurt, pureed strawberries, eggs, vanilla) except the chopped strawberries in a separate bowl.
When you have one bowl with the wet ingredients and one bowl with the dry ingredients bring them together using a large spoon in folding motions so not to overmix.
When the mixture is almost mixed add the chopped strawberries and fold those in.
{ 2 comments… read them below or add one }
Yummy double strawberry and dsuper cute paper cups!
This look and sound delish!