Hot milk cakes with strawberries and cream are an elegant twist on the strawberry shortcakes we all love. The nutmeg-scented cakes are light and fluffy with a thin, sugary crust. Make this yummy dessert now while strawberry season is at its peak – especially if you live near a strawberry farm and can pick your own!
“Hot milk” cakes get their name from the fact that milk and butter are brought to a gentle boil before being added to the eggs, sugar, vanilla and flour. You can make the strawberry filling and vanilla whipped cream while the cakes are cooling. Simply mix sliced strawberries with sugar and set the bowl aside for a few minutes (that’s it!). Then beat cold whipping cream with confectioners sugar and vanilla just before serving, which takes about 4 minutes.
Assembly takes only a minute, but you’ll want to take your time eating this irresistible dessert.
Hot Milk Cakes with Strawberries and Cream
Slightly adapted from this Epicurious.com recipe
Ingredients: Makes 6 cakes
- Nonstick vegetable oil spray
- 2 large eggs
- 2/3 cup plus 1/2 cup sugar
- 3/4 teaspoon vanilla extract, divided use
- 1 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 2/3 cup whole milk
- 5 tablespoons unsalted butter
- 1 pound large strawberries, hulled, thinly sliced lengthwise
- 1/2 cup chilled heavy whipping cream
- 1 tablespoon powdered sugar
Preheat oven to 425°F. Spray six jumbo muffin molds or six 3/4-cup custard cups with nonstick spray.
Combine the flour, baking powder, salt and nutmeg in a small bowl. Set aside.
In a small saucepan over medium heat bring milk and butter just to boil in small saucepan, stirring until butter melts. If the mixture comes to a boil before you’re ready to add it to the batter reduce the heat to low and keep warm.
While the milk is heating, using an electric mixer, beat eggs in a medium bowl at high speed until thick, about 3 minutes. Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in 1/2 teaspoon vanilla.
Add the flour mixture to the egg mixture and beat 30 seconds. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds. Divide batter among prepared cups. Place cups on rimmed baking sheet.
Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes.
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.
Remove warm or room-temperature cakes from molds and transfer to bowls or plates. Cut off rounded top of each cake. Spoon some of berries and juices over. Spoon whipped cream on the berries, cover with tops of cakes, then garnish with remaining berries and juices. Dust with confectioners sugar, if desired. Serve immediately.