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I personally use and love these products in my kitchen. I only recommend what I trust!
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There's something truly magical about baking a cake that not only tastes incredible but also connects you to the earth through its ingredients. I remeber visiting my grandmother when I was small. She had this big garden filled with strawberrys, and rosemary, and she made cakes every day. This Strawberry Rosemary Cake does just that. It's a celebration of the simple, natural flavors that surround us, transforming them into a dessert that's both comforting and elegant. The juicy sweetness of ripe strawberries perfectly complements the earthy, piney notes of rosemary, creating a symphony of tastes that dances on your palate. It's a cake that tells a story, evoking memories of sun-drenched gardens and warm, cozy kitchens.
What sets this cake apart is its simplicity. Unlike fancy desserts that require a culinary degree to master, this recipe is approachable and forgiving. It's perfect for beginner bakers looking to impress, as well as seasoned pros who appreciate a good, honest cake. Whether you're baking for a special occasion or simply want to treat yourself on a lazy Sunday afternoon, this Strawberry Rosemary Cake is sure to delight. Plus, I think the smell is intoxicating! The fresh rosemary and warm baking cake smell is unforgetable. I think this will make a fine addition to your cookbook. So let's start making the cake now!
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- 9-inch Round Cake Pan
- Wire Rack
Strawberry Rosemary Cake Earth: Frequently Asked Questions
Strawberry Rosemary Cake Earth
This Strawberry Rosemary Cake Earth recipe is a delightful fusion of sweet and savory, combining fresh strawberries with aromatic rosemary for a unique flavor profile. Baked to a golden perfection, it's a dessert that's both comforting and sophisticated, and it's simple to make, too!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crusial. You do not want to burn the cake, and you do not want to undercook it!
- Grease and flour a 9-inch round cake pan. You could use parchment paper, but it may effect the crust.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure you mix it well, you do not want egg chunks.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will keep the cake fluffy!
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Stir in 1 cup of chopped fresh strawberries and 2 tablespoons of finely chopped fresh rosemary. You could add more or less depending on your taste.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Check the cake every five minutes when you get to 30 minutes to make sure you do not burn it!
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Now, if you are impatient like me, it is alright to eat it when it is still a bit warm.
- Optional: Dust with powdered sugar or make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice.
📝 Notes
- For a richer flavor, use brown butter instead of regular butter.
- Garnish with extra strawberries and rosemary sprigs for a beautiful presentation.
🍎 Nutrition
Calories: 350 kcal
Protein: 4 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 50 mg
