Experience the timeless charm of a Hot Milk Sponge Cake with Strawberries – a wonderfully simple, old-fashioned recipe that consistently delivers a light, moist, and incredibly flavorful dessert. This classic cake provides the perfect canvas for juicy, macerated strawberries and a dollop of fresh whipped cream, creating a treat that evokes warm memories and satisfies sweet cravings.
The Enduring Appeal of Hot Milk Sponge Cake: A Classic Revisited
There’s something uniquely comforting about a dessert that has stood the test of time, and the Hot Milk Sponge Cake is precisely that. This isn’t just any sponge cake; it’s a testament to simple ingredients yielding extraordinary results. Unlike some more temperamental cakes, the hot milk technique creates a remarkably tender crumb and a moist texture that simply melts in your mouth. Its delicate sweetness makes it incredibly versatile, acting as the ideal foundation for a variety of toppings, though we’re particularly fond of the classic combination with fresh strawberries.
A Trip Down Memory Lane: Strawberry Shortcake, Evolved
For many, the mention of strawberries and cake conjures nostalgic images of childhood strawberry shortcake. Growing up, especially during the vibrant spring and early summer months, it felt like strawberry shortcake was on the dessert menu at least once a week. Often, it featured those convenient store-bought dessert shells – you know the ones, with a perfect little dip in the middle just waiting for a spoonful of berries. While those shells held a special place in our hearts, this Hot Milk Sponge Cake offers a sophisticated, homemade upgrade. It delivers that same delightful experience but with a superior texture and richer flavor that only a from-scratch cake can provide. It’s the grown-up, gourmet version of a cherished childhood favorite, destined to become a new tradition in your home.
Beyond Strawberries: Versatile Topping Ideas for Your Hot Milk Cake
While fresh strawberries and whipped cream are an unbeatable duo with this Hot Milk Sponge Cake, its simple, sweet profile makes it incredibly adaptable. Don’t feel limited to just one fruit! This cake truly shines with a variety of seasonal toppings. Imagine it with a medley of mixed berries – blueberries, raspberries, and blackberries – for a vibrant, tart contrast. Peaches, either fresh and sliced or lightly grilled, also make a fantastic pairing, especially when drizzled with a touch of honey or a hint of cinnamon. In the autumn, a warm apple compote or sautéed pears could transform this cake into a cozy, comforting treat. You could even go a step further and add a drizzle of chocolate sauce, a sprinkle of toasted nuts, or a scoop of your favorite ice cream for an extra layer of indulgence. This cake is perfectly delicious to eat all by itself, perhaps with a simple dusting of powdered sugar, but personally, I believe it reaches its peak with the bright sweetness of strawberries and the creamy richness of whipped cream.
Essential Ingredients: What You’ll Need
Crafting this delightful Hot Milk Sponge Cake requires a handful of common pantry staples. The magic truly lies in how these simple ingredients come together through a unique preparation method. For the full, detailed recipe with exact measurements, please refer to the recipe card below.
- Fresh Strawberries: The star topping, providing natural sweetness and a hint of tartness.
- Granulated Sugar: Used for both macerating the strawberries and sweetening the cake batter.
- Lemon Juice: A touch of lemon juice enhances the strawberry flavor and aids in maceration.
- All-Purpose Flour: The structural backbone of our light and tender sponge cake.
- Baking Powder: The leavening agent that helps the cake rise beautifully.
- Large Eggs: Provide richness and structure, and when whipped, contribute to the cake’s airy texture.
- Whole Milk: The “hot milk” component, contributing to the cake’s unique moisture and tenderness.
- Salted Butter: Adds flavor and richness, melted with the milk.
- Vanilla Extract: A classic flavor enhancer that complements both the cake and the strawberries.
Baking Perfection: How to Make Hot Milk Sponge Cake
Creating this delicious Hot Milk Sponge Cake and its accompanying strawberries is a straightforward process. The key is to follow each step carefully to achieve that signature light and moist texture. Let’s walk through it.
Preparing the Juicy Strawberries (Maceration)
First, we’ll prepare the strawberries to ensure they’re perfectly sweet and juicy. Hull your fresh strawberries, then cut them in half. Place the cut berries into a bowl. Sprinkle a generous amount of sugar and a dash of lemon juice over them. Gently mix to coat all the strawberries. Cover the bowl with plastic wrap and refrigerate for about 4 hours. This process, called maceration, allows the sugar to draw out the natural juices from the strawberries, creating a luscious syrup and softening the fruit, making them incredibly tender and flavorful – perfect for spooning over your cake.
Crafting the Light and Moist Cake
Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×9-inch baking dish by lightly coating it with nonstick cooking spray. This will ensure your beautiful cake releases easily after baking.
In a medium-sized bowl, whisk together your all-purpose flour and baking powder. Sifting these dry ingredients together can also help ensure an even distribution and a lighter cake. Set this mixture aside.
In a separate large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for approximately 4 minutes. The goal here is to get them thick, pale, and very frothy – a crucial step for incorporating air into the cake, which contributes to its light texture. Gradually add the granulated sugar to the beaten eggs, continuing to beat at medium speed for another 4-5 minutes until the mixture becomes light, fluffy, and significantly increased in volume. This extended beating ensures the sugar is fully dissolved and creates a stable base for the cake.
Once your egg and sugar mixture is fluffy, slowly add the flour mixture to it. Mix at a low to medium speed until the dry ingredients are just combined with the wet. Be careful not to overmix the batter at this stage, as overmixing can develop the gluten in the flour too much, resulting in a dense or rubbery cake rather than a light and tender one. Stop mixing as soon as no streaks of flour remain.
Now for the “hot milk” component: In a small saucepan, combine the milk and butter over medium heat. Stir continuously until the butter is completely melted and the mixture is very warm, almost to the point of simmering, but do not let it boil. The culinary term for this state is “scalded.” This hot liquid helps to “set” the egg proteins and creates a finer crumb. Remove the saucepan from the heat immediately once the butter is melted and the milk is hot.
Pour the warm milk and butter mixture into your cake batter. Add the vanilla extract at this point. Mix everything together on low speed just until combined and smooth. Again, avoid overmixing to keep the cake tender.
Pour the finished batter into your prepared 9×9-inch baking dish. Bake for approximately 20-25 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched. Keep an eye on it to prevent over-baking, which can lead to a dry cake.
Allow the cake to cool slightly in the pan before serving. Serve slices warm, generously spooned with your juicy macerated strawberries, and, of course, a delightful dollop of freshly whipped cream. The combination of the warm, tender cake with the cool, sweet berries and cream is simply divine.
Expert Tips & Creative Variations for Your Sponge Cake
To ensure your Hot Milk Sponge Cake is a resounding success every time, consider these helpful tips. For a little variety and to customize your cake, feel free to experiment with different flavored extracts, such as a bright lemon extract for a citrusy twist, or almond extract for a nutty aroma that beautifully complements the vanilla. You can also add a teaspoon of citrus zest (lemon or orange) to the batter for a brighter flavor profile. If you’re baking for a larger crowd, simply double the recipe and bake it in a 9×13-inch baking dish. The baking time will be slightly longer, typically around 25-30 minutes, or until an inserted toothpick or knife comes out clean. Always ensure your ingredients are at room temperature for the best results, especially the eggs, as they whip up more effectively and create a smoother batter.
Storage and Make-Ahead Suggestions
This Hot Milk Sponge Cake is best enjoyed on the day it’s baked, especially warm with the macerated strawberries and fresh whipped cream. However, if you have leftovers, store the plain cake (without toppings) in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. You can also prepare the macerated strawberries up to a day in advance and store them in the refrigerator, ready to spoon over freshly baked or reheated cake. The cake can also be frozen, well-wrapped, for up to 1 month. Thaw at room temperature before serving. While the texture might be slightly less delicate after freezing, it will still be delicious.
Craving More Delicious Dessert Inspirations?
If you love simple, comforting desserts, you’re in the right place! Here are some other delightful recipes to explore:
- Strawberry Shortcake in a Jar
- Italian Love Cake
- Strawberries and Cream Butter Swim Biscuits
- Strawberries and Cream Bars
- Chocolate Covered Strawberry Bread Pudding
- Homemade Yellow Cake Mix
Hot Milk Cake with Strawberries & Whipped Cream
Print Recipe
Pin Recipe
10 minutes
30 minutes
40 minutes
8 servings
Brandie Skibinski
Ingredients
For the Macerated Strawberries:
- 2 pints fresh strawberries, hulled and halved
- ¼ cup granulated white sugar
- 1 Tablespoon lemon juice, optional but recommended
For the Hot Milk Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 1 cup granulated white sugar
- ½ cup whole milk
- 2 Tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
For the Macerated Strawberries:
- Hull strawberries, cut them in half, and place them in a bowl. Sprinkle sugar and lemon juice on top, then gently mix together. Cover the bowl with plastic wrap and refrigerate for about 4 hours, or until the strawberries are very soft and juicy.
For the Hot Milk Sponge Cake:
- Preheat oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the all-purpose flour and baking powder. Whisk well to ensure no lumps.
- In a separate large bowl (or using a stand mixer with a whisk attachment), beat the large eggs on high speed for about 4 minutes until they are thick, pale, and frothy.
- Gradually add 1 cup of granulated sugar to the egg mixture, beating at medium speed for 4-5 minutes until the mixture is light, fluffy, and significantly increased in volume.
- Slowly add the flour mixture to the egg mixture, mixing at low to medium speed until just combined. Be careful not to overmix, as this can make the cake tough. Stop as soon as no dry streaks remain.
- In a small saucepan, combine the ½ cup milk and 2 tablespoons butter over medium heat. Stir until the butter is completely melted and the mixture is very warm (scalded), but do not bring it to a boil. Remove from heat immediately.
- Carefully add the warm milk and butter mixture to the cake batter, along with 1 teaspoon of vanilla extract. Mix on low speed until everything is just combined.
- Pour the batter into the prepared baking dish. Bake for about 20-25 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool slightly in the pan. Serve slices warm with the macerated strawberries spooned generously on top and a dollop of fresh whipped cream. Enjoy!
Video Tutorial
Chef’s Notes
- While this Hot Milk Sponge Cake serves as an excellent base for strawberries and whipped cream, it is wonderfully sweet and delicious on its own. Feel free to explore other fruit toppings or simply dust with powdered sugar.
- For optimal texture, ensure your eggs are at room temperature before beating. This helps them incorporate more air, resulting in a lighter cake.
Dessert
American
Nutrition Information (Estimated Per Serving)
Calories:
268
kcal
|
Carbohydrates:
53
g
|
Protein:
4
g
|
Fat:
4
g
|
Sodium:
49
mg
|
Fiber:
2
g
|
Sugar:
37
g
Nutritional Disclaimer
“The Country Cook” is not a certified dietician or nutritionist, and any nutritional information provided is an estimate. If calorie count and other nutritional values are important to you, we highly recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary quite a bit depending on the specific brands and quantities of ingredients used.
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Originally published: March 2011
Updated & Republished: June 2019
Latest Revision: October 2023