Soft, buttery cake meets bold strawberry flavor and the secret ingredient? Frudo Freeze-Dried Strawberry Slices. They bring natural color, fruity punch, and a crunch that makes this cake anything but ordinary. Perfect for tea time, celebrations, or just because cake sounds like a good idea (which it always does).
The Ingredient Line-Up
- 250 g all-purpose flour (maida)
- 200 g sugar
- 200 g butter (softened)
- 200 ml milk
- 50 g Frudo Freeze-Dried Strawberry Slices — the star of the show
- 10 g baking powder
- 2 g salt
- 5 ml vanilla extract
The Bake-Off Plan 👩🍳
- Set the Scene — Preheat your oven to 180°C. Grease your cake tin and line it with baking paper.
- Fluffy First Move — Beat butter and sugar together until light, pale, and fluffy.
- Smooth Things Out — Add milk and vanilla extract. Mix gently until silky and combined.
- Dry Team Joins — Sift together flour, baking powder, and salt. Gradually fold into the wet mixture.
- The Frudo Glow-Up — Crush the freeze-dried strawberry slices into small pieces or powder and fold in gently.
- Into the Tin — Pour the batter into the prepared tin and level the top.
- Bake & Wait — Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Serve — Let the cake cool completely before slicing.
Quick Tips 💡
- Add extra strawberry pieces on top before baking for texture.
- Don't overmix — gentle folding keeps it soft.
- Serve with whipped cream for a bakery-style feel.
- Store in an airtight container to keep it fresh.
Buttery, fruity, and Frudo-ly delicious. 🍓✨
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