Strawberry Rich Cakes

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened (113g)
• 1 cup Granulated sugar (For the cake batter)
• 2 Large eggs
• 1 teaspoon Vanilla extract (For the cake batter)
• 0.5 cup Whole milk
• 2 cups Fresh strawberries, hulled and sliced (Approximately 300g)
• 2 tablespoons Granulated sugar (For macerating strawberries, adjust to taste)
• 1 teaspoon Lemon juice (Optional, for brightness in strawberries)
• 1 cup Heavy cream, cold (240ml)
• 2 tablespoons Powdered sugar (For whipped cream)
• 0.5 teaspoon Vanilla extract (For whipped cream)

Instructions

1. 1Hull and slice the fresh strawberries. In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and the optional lemon juice. Stir gently to coat. Let the strawberries sit at room temperature for 15 minutes to macerate, allowing them to release their juices and create a rich syrup.
2. 2While the strawberries macerate, prepare the whipped cream. In a chilled large bowl, combine the cold heavy cream, 2 tablespoons of powdered sugar, and ½ teaspoon of vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to use.
3. 3Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
4. 4In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. 5In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 cup of granulated sugar on medium speed until light and fluffy, about 3 minutes.
6. 6Add the large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon of vanilla extract until just combined.
7. 7Gradually add the dry ingredients (from Step 4) to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined and no streaks of flour remain, being careful not to overmix.
8. 8Divide the cake batter evenly among the 12 prepared muffin liners, filling each about two-thirds full.
9. 9Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The cakes should be golden brown and spring back when lightly touched.
10. 10Remove the muffin tin from the oven and let the cakes cool in the tin for 5 minutes. Then, transfer the cakes to a wire rack to cool completely, about 15 minutes.
11. 11Once the cakes are completely cool, top each cake generously with a dollop of the prepared whipped cream. Spoon the macerated strawberries and their rich syrup over the whipped cream. Serve immediately and enjoy your Strawberry Rich Cakes!