HOT MILK CAKE WITH STRAWBERRIES AND CREAM
This vintage Hot Milk Cake recipe is a soft, buttery sponge cake made with scalded milk for a rich, tender texture. Topped with sweetened fresh strawberries and homemade whipped cream, it’s an easy, crowd-pleasing dessert perfect for spring, summer, or any celebration. Great for Mother’s Day, picnics, or patriotic holidays when layered with berries. Includes optional vanilla glaze for extra flavor.
Ingredients
The strawberries:
- 2 pounds strawberries
- 3 tablespoons sugar
The cake:
- 2 cups all-purpose flour plus more for the pan
- 4 eggs
- 2 cups granulated sugar
- 1 cup whole milk
- ½ cup unsalted butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
To make glaze:
- 1 ½ cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract.
The whipped cream:
- 1 ½ cups heavy whipping cream chilled
- 3 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon amaretto liquor –optional
Instructions
- Hull and quarter the strawberries, mix them with sugar and refrigerate.
- Preheat oven to 350°F degrees, and grease and flour a standard Bundt pan (or two 8-inch round pans, or a 9x13 baking pan).
- In a large bowl or mixer, cream together eggs and sugar until lightened in color, 3 to 5 minutes.
- Meanwhile, in a medium saucepan over medium heat, warm the milk and butter until butter has melted and bubbles start to form around the edge of the saucepan, but don’t bring to a full boil. When small bubbles appear, remove from heat.
- While beating continuously, slowly pour hot milk into egg mixture until incorporated. (Do this gradually so you don’t scramble the eggs. That makes no one happy.) Add the vanilla extract.
- In another mixing bowl, whisk together flour, baking powder, and salt, then gradually mix dry ingredients into wet ingredients.
- Pour batter into your Bundt pan, and bake for45-50 minutes, or until a toothpick inserted in center comes out clean.
- While the cake is baking, place a metal bowl and beaters in the freezer to prepare to whip the cream. If you choose to add the glaze, in a small bowl, whisk together the powdered sugar, milk and vanilla extract.
- Remove cake from oven and let cool 10 minutes, then invert onto serving platter. If using the glaze, drizzle it over the top of cake and let set up.
- Mix the whipped cream ingredients in the chilled metal bowl and beat until soft peaks form.
- To serve: Pile the cake high with strawberries and whipped cream and face plant right into all that glorious goodness.
Tried this recipe?Let us know how it was!