HOT MILK SPONGE CAKE WITH STRAWBERRIES

Hot Milk Sponge Cake with Strawberries is a super simple, old-fashioned recipe that is light, moist and has incredible flavor!

HOT MILK SPONGE CAKE WITH STRAWBERRIES

When I was a kid, we had strawberry shortcake (or some form of it) a lot as a kid. In the spring and early summer months, we probably had it for dessert at least once a week. It was usually made with those store brought dessert shells. Y’all know the ones I’m talking about right? They have the little dip in the middles to spoon your berries into?Hot Milk Sponge Cake served on a plate with fresh strawberries and whipped cream

VIDEO INCLUDED BELOW:

CAN I USE OTHER BERRIES BESIDES STRAWBERRIES?

Absolutely! You can use any topping you’d like on this cake! Any type of berry would work or even peaches! This cake is soft and sweet and is kinda the grown-up version of those little dessert shells you can buy at the grocery store. It is perfectly delicious to eat all by itself but personally, I love it with strawberries and whipped cream.Hot Milk Sponge Cake with Strawberries recipe from The Country Cook

WHAT YOU’LL NEED:
For the berries:
fresh strawberries
sugar
lemon juice

For the cake:
all-purpose flour
baking powder
eggs
sugar
milk
butter
vanilla extract

HOW TO MAKE HOT MILK SPONGE CAKE WITH STRAWBERRIES:

For the strawberries: Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft.)
For the cake: Preheat oven to 350 degrees F. Spray nonstick cooking spray inside a 9×9 baking dish. In a medium bowl, combine flour and baking powder.flour and baking powder combined in a bowl
In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick. If you’re using a stand mixer, I would suggest using your whisk attachment for this step. Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy. beaten eggs in a bowl
Now add your flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out rubbery.)beaten eggs and flour mixture combined well
In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm (scalded is the cooking term). Take off heat. milk and butter in a small sauce pan over medium heat
Add milk and butter mixture to batter, also add vanilla extract and mix until combined.hot milk sponge cake batter in a bowl mixed with an electric mixer
Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean.finished hot milk sponge cake in baking pan
Serve cake warm with juicy strawberries spooned on top. And of course, a little whipped cream.slice, Hot Milk Sponge Cake, bite taken
Cook’s Note: For a little variety in the cake, try adding different flavored extracts, like lemon or almond. Need more? Just double the recipe and bake in a 9×13 baking dish for about 25 minutes (until an inserted toothpick or knife comes out clean.)Hot Milk Sponge Cake with fresh strawberries and whipped cream

Enjoy!

Originally published: March 2011
Updated & Republished: June 2019

HOT MILK SPONGE CAKE WITH STRAWBERRIES

Hot Milk Sponge Cake with Strawberries is a super simple, old-fashioned recipe that is light, moist and has incredible flavor!

For the strawberries:

  • 2 pints fresh strawberries
  • ¼ cup granulated white sugar
  • 1 tbsp lemon juice (optional)

For the cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 cup granulated white sugar
  • ½ cup whole milk
  • 2 tbsp salted butter
  • 1 teaspoon vanilla extract

For the strawberries:

  1. Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft.)

For the cake:

  1. Preheat oven to 350 degrees F.
  2. Spray nonstick cooking spray inside a 9 X 9 baking dish.
  3. In a medium bowl, combine flour and baking powder.
  4. In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick. (If you’re using a stand mixer, I would suggest using your whisk attachment for this step.)

  5. Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy.
  6. Now slowly add the flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out rubbery).

  7. In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm (scalded is the cooking term).

  8. Add milk and butter mixture to batter, also add vanilla extract and mix until combined.
  9. Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean.
  10. Serve slices warm with macerated strawberries spooned on top and fresh whipped cream.

For macerated strawberries: Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft)

CRAVING MORE DESSERTS? GIVE THESE A TRY!
FRUIT COCKTAIL CAKE
MARASCHINO CHERRY CAKE
SOUTHERN PECAN POUND CAKE
NO-BAKE STRAWBERRY TIRAMISU
FRESH STRAWBERRY CAKE
PEACH COBBLER CAKE

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