Strawberry Ruffle Cake with Strawberry Compote
Strawberries are not actually berries, but rather an aggregate fruit!
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Unsalted butter
- 1.5 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Milk
- 1.5 cup Fresh strawberries
- 1 cup Powdered sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 cup Water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk. Fold in the chopped strawberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the strawberry compote. In a saucepan, combine the fresh strawberries, powdered sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring occasionally.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake has cooled, spread the strawberry compote on top. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.