STRAWBERRY CAKE
STRAWBERRY:
The Strawberry is a member of the rose family, with the most common varieties being a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. The plant produces succulent, red, conical fruit from tiny white flowers.
The history of this fruit goes back to 2,200 years. The growth of wild strawberries in Italy can be traced back to 234 BC.
Strawberries are native to North America, and the Indians used them in many dishes. The first colonists in America shipped the native larger strawberry plants back to Europe as early as 1600.
Cultivation began in earnest in the early part of the 19th century, when strawberries with cream quickly became considered a luxurious dessert.
New York became a strawberry hub with the advent of the railroad, shipping the crop in refrigerated railroad cars. Production spread to Arkansas, Louisiana, Florida, and Tennessee. Now 75 percent of the North American crop is grown in California, and many areas have Strawberry Festivals, with the first one dating back to 1850.
The name Strawberry is derived from the practice of mulching the plant with straw for retaining the moisture, dissuading the growth of pests, and keeping the fruit fresh. Another theory is that Strawberries strewn among fallen leaves were a common sight in olden days. This might have led to the development of the word Strawberry from the two words, Strewn and Berries.
In ancient Europe, in Rome, this fruit was grown for the formulation of different medicines. Strawberries were used to treat digestive problems and skin diseases. This fruit is also used in cosmetics on a large scale. It is used in Shampoos, moisturizers, cleansers and, soaps, etc. It was also used for the treatment of Rheumatic Gout and Bowel disorders.
Strawberry is a rich source of Vitamins, minerals and, antioxidants (these assist in delaying aging) The Calorie content of this fruit is less than many fruits.
As you know that this fruit is commonly used in desserts and drinks, the popularity of Strawberry is growing day by day in Asian countries as well. It is now cultivated in Pakistan is available in abundance during the season. Different types of Cakes are made from this fruit, so are the healthy Smoothies. In Pakistan, it is still not a commonly used fruit because of the high cost.
Personally, I am not very fond of this fruit but my children love it, so I decided to have a try on this fruit by making a Cake and Smoothie. I am posting the recipe of
Strawberry Cake here and will also post a smoothy recipe soon. The result of both the recipes was beyond my expectations as these turned out to be excellent.
EQUATION:
Preparation time: 25 Minutes
Baking Time: 45 Minutes
Applying Glaze: 05 Minutes
Temperature: 180 C
Expenses: About 400 Rupees (3 US Dollars)
Yield: 9 inch Cake enough for 8-10
INGREDIENTS:
- 2 Cups All Purpose Flour
- 300 grams of Fresh Strawberries, tinned can also be used.
- 6 Tablespoons Butter/Vegetable Oil.
- 1-1/4 Cups Caster Sugar
- 2 Large Eggs
- 1/2 Cup Butter Milk.
- 2-1/4 Teaspoons Baking Powder.
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Strawberry Essence or Vanilla Essence.
FOR GLAZE:
- 1 Tetrapack of 200 grams Fresh Cream.
- 1/2 Cup Icing Sugar.
- 1/2 Teaspoon Strawberry Essence.
HOW TO PREPARE OUR CAKE:
- Pre-heat Oven to 180 C, or 350 F and Gas Mark 3
- Grease and flour a 9-inch Springform pan or any pan you like.
- If using Springform Pan, make sure it does not leak, and if you are in doubt, please fix silver foil in the bottom. (See Pictures above)
- Crush Strawberries and set aside.
- Sift All Purpose Flour, Salt, and Baking Powder together and set aside.
- Beat Butter/Oil and Sugar until it changes color into pale and become fluffy, at least for 5 minutes
- Add Eggs one by one and continue beating.
- Add Butter Milk, little at a time.
- Add Essence and combine all things well until it gets a creamy texture.
- Now add dry mixture (Flour etc.) into the wet mixture, a half cup at a time and fold it and make sure there are no lumps.
- Add crushed Strawberries and fold again.
- Pour the mixture into the pan and tap it 2-3 times to settle.
- Put the pan into the Oven and bake for 45-50 minutes.
- Make sure not to open the Oven door before 20-25 minutes.
- Insert a sharp knife or skewer in the middle of the cake and see if it is very little moist and not completely dried.
- Take out from Oven and place the pan on a Wire Rack until cool.
- Take out the cake from pan and put it on a platter.
- Pour Glaze all over it and put it in the fridge.
- Cut the cake into pieces and serve cool or warm as you like.
GLAZE:
- Mix Cream, Icing Sugar, essence and a few drops of pink food color and beat it until creamy.
Hope you'll make this fresh fruit cake before it goes out of the market without having any FEAR OF FAILURE. This cake is very healthy as well as great taste.
InshaALLAH our next recipe will be Strawberry Yogurt
Thanks,
NOVICE
