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Marvelous Valentine’s Recipe: Strawberry Milk Cake

This recipe creates a delightful strawberry milk cake, featuring a tender, moist crumb infused with strawberry flavor, topped with a luscious cream cheese and whipped cream frosting. It's a charming dessert, perfect for special occasions, offering a light and creamy texture with a hint of almond.
Print Recipe
Servings: 18 people
Course: lunch/dinner
Cuisine: American
Calories: 5379.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 eggs
  • 1 3/4 cups sugar
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup scalded strawberry milk
  • 1/4 cup butter
  • 1 package cream cheese room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream
  • Food coloring optional
  • Necco wafers optional decoration

Equipment

  • 1 Stand Mixer Or electric hand mixer for creaming and whipping.
  • 2 9-inch round cake pans Or equivalent size sheet pan, greased and floured.
  • 1 Medium Saucepan For scalding the strawberry milk.
  • 3 Mixing Bowls Various sizes for wet, dry ingredients, and frosting components.
  • 1 Rubber Spatula For folding and scraping bowls.

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. Scald the strawberry milk in a small saucepan over medium heat until small bubbles form around the edges; set aside to cool slightly.
  3. In a large mixing bowl, cream together the 1/4 cup butter and 1 3/4 cups sugar until light and fluffy.
  4. Beat in the two eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in 1 teaspoon vanilla.
  5. In a separate bowl, whisk together the 2 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  6. Gradually add the dry ingredients to the creamed mixture alternately with the cooled scalded strawberry milk, beginning and ending with the dry ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. For the frosting, beat the room temperature cream cheese, 1/3 cup sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract in a bowl until smooth and creamy.
  9. In a separate chilled bowl, whip the 2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined; add food coloring if desired for a pink hue.
  10. Once the cake layers are completely cool, frost the cake generously with the cream cheese frosting and decorate with optional Necco wafers or fresh strawberries.

Notes

1. Ensure all dairy ingredients for the frosting (cream cheese, heavy cream) are well-chilled, except for the cream cheese which should be at room temperature for smooth beating. Room temperature cream cheese prevents lumps.
2. When scalding the strawberry milk, heat it until small bubbles form around the edges, but do not boil. Let it cool slightly before incorporating into the batter to avoid cooking the eggs.
3. Do not overmix the cake batter once the flour is added; mix only until just combined to ensure a tender crumb. Overmixing develops gluten, leading to a tough cake.
4. For a natural strawberry flavor and color, consider steeping fresh or frozen strawberry puree in the milk before scalding, then straining, or use a high-quality strawberry extract.