fresh strawberry cake w/ cardamom


During my routine solitary stroll through the city (when the sun’s not out to murder me) last week, I heard an angelic voice call out from within the market “3 punnets of strawberries for 6 dollars! 3 for $6”. I instantly snapped out of my usual zombie state and charged right through the crowd in search of the source of the voice. Because. There’s no better cure for yet another failed Valentines’ Day than a mound of strawberries, right??


After eating an entire 500g punnet plain, I thought I’d better think of a way to use up the rest before I acquire an allergic reaction à la Hummingbirdhigh. Following an extensive recipe search through my favourite blogs, I decided on Pastry Affair’s Fresh Strawberry Cake as it incorporates fresh whole strawberries into a whole wheat cake.

Btw, do I need to address the fact that the last time I blogged about food/a recipe was… almost a year ago? I can’t believe myself – someone I know in real life found out about it and I panicked and went into hibernation until now. I’ve missed rambling and taking pictures of my attempts at making edible food without fear of being judged (my readership isn’t so impressive that I have haters yet). Every view, like and follow I get still puts a smile on my face; it’s strangely comforting.


Fresh strawberry cake w/ cardamom (I made 1 9″ round cake and 2 cakelettes)

(adapted from Pastry Affair)

100g butter, softened
147g granulated sugar, plus extra for sprinkling
3 large egg whites (105g)
1 tsp vanilla
52g flour
105g whole wheat flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 cardamom pods, cracked open and seeds grinded to a powder
210ml milk
393g strawberries, washed and hulled

Preheat oven to 350°F/180°C. Butter and flour a 9/10-inch cake pan.

Beat butter and sugar together until light and fluffy, about 5 minutes. Beat in the egg whites and vanilla. Fold in the dry ingredients and milk alternatively starting with dry -> wet -> dry. Pour batter into prepared pan and smooth the top.

Plant the strawberries cut side down into the batter, distributing them evenly throughout the cake. Sprinkle cake with roughly a tablespoon of granulated sugar. Bake for 35 to 40 minutes, or until the centre springs back when pressed lightly. Cool before slicing and serving.