Strawberry Cake made with Fresh Milled Flour
This strawberry cake made with freshly milled flour is a vanilla bean cake base with delicious strawberries throughout. The top has a 'crackle' crust made from turbinado sugar and is dusted with powdered sugar before serving. A refreshing treat to enjoy during the spring or any time of year where strawberries are in their 'peak'!
Equipment
- 1 Whisk
- 1 Mesh strainer
- 1 Large Mixing Bowl
- 1 round cake pan
- 1 Wire Cooling Rack
Ingredients
Fresh Milled Flour Strawberry Cake
- 6 ounces Fresh Milled Flour (sift out bran) We used soft white wheat berries. Weighed after bran is removed
- 1/2 tsp Salt
- 1-1/2 tsp Baking Powder
- 1-1/4 cup White Sugar
- 1/4 cup Sourdough Discard Can use sourdough discard or active discard
- 1/4 cup Milk
- 1 Egg
- 1/4 cup Greek Yogurt We used plain greek yogurt - can swap with sour cream.
- 6 TBS Butter We use unsalted but you can use either.
- 1 tsp Vanilla Bean Paste
- 1 cup Strawberries Sliced
- 2 TBS Turbinado Sugar For placing on top of cake before baking.
Topping(s) for after baking (Optional)
- 1/4 cup Powdered Sugar To dust the cake with after baking.
- Whipped Cream Desired amount up to your preferences
- Strawberries Desired shape and amount up to your preferences
Instructions
- Preheat the oven to 350 degrees Fahrenheit.Mill your soft white wheat berries following your grain mills instructions for a fine flour. Once milled, run through a mesh strainer to sift out the bran from the flour. Reserve the bran for later in the recipe to act as a pan release or put in your freezer for another recipe.
- Combine the dry ingredients together (except the turbinado sugar) together.
- In a separate bowl, melt the butter and combine the wet ingredients together.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to over-mix or the batter will be dense when baked.
- Grease one cake pan and then coat with flour (or remaining bran). Discard any remaining flour from the pan once coated. This will act as a pan release, ensuring the cake comes out smooth when baked.
- Pour the cake batter into the cake pan. Add the sliced strawberries in any pattern you prefer - pressing down the strawberries so they are not all sitting on the top. (If not pressed down, you will not get a 'strawberry jam' consistency throughout the cake. Top with turbinado sugar - coating the top equally.
- Bake for 40 - 45 minutes, or until a toothpick comes out clean. Allow the cake to sit within the pan for 10-15 minutes. Once cooled slightly, flip the cake onto a wire rack to cool completely.Do not flip cake immediately after baking or it will crack. Do not allow to cool completely within the pan or the cake will 'over-bake' from carry-over baking.Top with powdered sugar and serve with homemade whipped cream (and extra strawberries, if desired).
Notes
Sifting out the bran
To get the fluffiest and softest cake, be sure to sift out the bran from your fresh milled flour. Reserve this to use within another recipe or use it to create your pan release.
If you decide to leave the bran in, the texture of the cake will not be as fluffy / moist. Be sure to weigh 6 ounces of flour including the bran.
Ensuring removal from cake pan
Be sure to make a pan release to ensure the cake comes out. We like to butter our pan and then coat it with the remaining bran from the sifted flour. Any bran not used can be placed in the freezer for later or thrown away if desired.
Do not flip cake immediately after baking or it will crack.
Do not allow to cool completely within the pan or the cake will 'over-bake' from carryover baking.
Nutrition
Serving: 1sliceCalories: 188kcalCarbohydrates: 32.31gProtein: 2.41gFat: 5.73gSaturated Fat: 3.39gPolyunsaturated Fat: 0.34gMonounsaturated Fat: 1.53gTrans Fat: 0.16gCholesterol: 28.86mgSodium: 138.72mgPotassium: 82.54mgFiber: 0.86gSugar: 22.07gVitamin A: 206IUVitamin C: 4.31mgCalcium: 54.18mgIron: 0.87mg
Tried this recipe?Let us know how it was!