A Match Made In Heart: Strawberry and Vanilla Dry Cake

Some flavor pairings are simply destined to be, and vanilla cake with strawberry is one of them. This delightful pair creates a light, moist dry cake that’s sweet, flavorful, and perfect for any occasion.Whether you're a beginner or an experienced baker, combining vanilla cake with vibrant strawberry for a dessert is always a winning choice.

Ingredients for Vanilla Dry Cake (Serves 8)

Dry Ingredients:

• 200 gm all-purpose flour 
• 8 gm  baking powder 
• 3 gm baking soda 
• A pinch of Salt 

Wet Ingredients:

• 100 gm unsalted butter (softened to room temperature)
• 150 gm granulated sugar 
• 2 large eggs 
• 10 ml vanilla extract 
• 120 ml whole milk 

For the Strawberry Sauce

• 300 gm fresh strawberries (cut into quarters, leave a few whole ones for garnish)
• 50 gm sugar (adjust according to the sweetness of your strawberries)
• 10 ml lemon juice 
• 10 gm cornstarch (for thickening)
• 50 ml water 

Procedure

Step 1: Preheat and Prep.
Preheat your oven at 180°C for the base and line a 9x5-inch loaf pan with parchment paper. The parchment paper is a necessity, that will help in the easy and clean removal of the cake from the pan. 

Step 2: Dry Meets Wet.
In a medium bowl, whisk together the flour, baking powder, baking soda, and that all-important pinch of salt. Mix all the dry ingredients thoroughly. 

Now, in a larger bowl, take your softened butter and sugar and beat them until they are smooth. The frothier the mixture is, the better your cake will be. You will want it to be light and fluffy, like clouds of sweet, buttery goodness. Slowly add the eggs, one at a time, until they’re fully incorporated. Don’t forget to add the vanilla extract. The entire essence of the cake depends on it.  (Suggestion: If you are a die-hard chocolate fan, you can use a Chocolate Sponge Cake for the same recipe.)

Step 3: Merge Time.
Now, it's time for the big merger. Alternately fold in the flour mixture and milk, starting and ending with the flour. Be gentle! Always be cautious to not overmix the batter, that will turn the cake hard. Mix until just combined. Lumps are absolutely not allowed.

Step 4: Bake, Baby, Bake.
Pour that silky batter into your loaf pan and smooth the top with a spatula. Bake at 180°C in the center of your oven for about 40–45 minutes or until a toothpick poked into the center comes out clean. While that vanilla dry cake bakes to perfection, let's get down to some strawberry sauce business.

The Strawberry Topping 

Step 5: Strawberry Magic.
Place your quartered strawberries, sugar, and lemon juice into a saucepan over medium heat. Stir occasionally and watch as the strawberries break down into a syrupy, fragrant goodness. After about 5–7 minutes, combine the cornstarch with water to make a slurry and pour it into the bubbling strawberry mixture. This sauce can be used in any strawberry desserts. 

Step 6: Thick and Luscious.
Keep stirring for another three to four minutes until the sauce thickens and glistens like rubies. Once thickened, remove it from the heat and let it cool slightly. You’ll notice it turns into this gorgeous, jam-like topping. You can also use this in your Chocolate Tart, if you love the combination of rich chocolate with sweet syrupy strawberry sauce.

Step 7: The Grand Finale.
Once the vanilla cake has cooled to room temperature, remove it from the pan and slice it up into thick, generous slices. Place a slice on a plate and pour that glossy strawberry sauce over the top like you’re drizzling magic. Garnish with a couple of fresh strawberries on the side for an extra pop of color and freshness.

Step 8: Optional Whip.
Okay, so technically this step is optional, but if you’re feeling indulgent, a dollop of freshly whipped cream on the side would take this dessert to the next level. It’s like giving your strawberries and cake a little cloud to rest on.

Variations for the Wild-at-heart

• Berry Bonanza: Add blueberries or raspberries to your strawberry sauce for an extra berry punch. It’ll feel like a fruity explosion in every bite!
• Nutty Love: Fold in 50 gm of crushed almonds or pistachios into your cake batter for a delightful crunch.
• Chocolate Drizzle: For the chocoholics out there, a little dark chocolate drizzle on top, to get a contrast like no other.