Strawberry milk cake is a gluten-free dessert that mixes creamy milk with the gentle sweetness of strawberries. It feels like cheesecake and needs basic ingredients like milk, sugar, and egg yolks. This no-bake cake is simple to make and can have cheese and freeze-dried strawberry powder for more taste. The cake gets topped with shredded coconut and fresh strawberries, making it look nice. It’s a simple but fancy dessert that will surprise your guests and make you happy.
Strawberry Milk Cake Ingredients
Cornstarch – This thickens up the pink pudding layer and gives it a nice flan-like texture.
Milk – As the base liquid, milk makes the pudding creamy and smooth. It soaks into the cake perfectly.
Egg yolks – For an extra rich version, beaten yolks can be stirred into the pudding mixture.
Cheese – Things like cream cheese add creaminess and a gentle salty tang.
Berry powder – Dry strawberry crystals lend vibrant color and intense berry flavor.
Coconut – Shredded coconut adds tropical flair, flavor and crunch throughout.
Strawberries – Fresh halves of strawberries top it off, providing bright color and juicy pops of strawberry goodness in each bite.
How I Made Strawberry Milk Cake
First, I greased a small bowl with a tiny bit of oil so the cake wouldn’t stick.
In a mixing bowl, I combined milk, cornstarch and sugar until smooth. Then I added some egg yolks and whisked it all together. For extra strawberry flavor, I also stirred in a tablespoon of dried strawberry powder.
I poured the mixture through a fine mesh strainer and into a nonstick saucepan. As I cooked it over medium heat, stirring constantly, it gradually thickened up like Greek yogurt. Once it resembled a flan-like consistency, I removed it from the heat.
Carefully pouring the pink pudding into the oiled bowl, I let it cool at room temperature. Then covered the top with plastic and chilled it for hours until firm.
When I was ready to serve, I flipped the cake out onto a plate. It came out of the bowl in one beautiful piece! Slicing into wedges, some I topped with coconut and berry powder to enjoy chilled.
The rest I baked at 400 degrees until lightly browned. What a unique way to enjoy this airy, creamy strawberry treat both chilled and warmed.
Top Tips
Grease the pan well so the cake doesn’t stick. Make the batter and pink strawberry mixture separately before mixing them together.
Let the baked cake cool fully before adding the syrup. I like to poke holes in it and slowly pour the liquid over so it soaks in overnight in the fridge.
Using a chilled bowl and beater gives whipped cream a fluffy texture. Spread it evenly over the cake for a sweet layer and pretty topping.
You can customize flavors and textures. Sometimes I’ll stir in mascarpone or cream cheese for extra richness. Fruit like berries are a must on top.
More Strawberry Cakes
Strawberry Milk Cake
Equipment
- Ceramic or glass soup bowl
- Mixing bowl
- Fine mesh strainer
- Nonstick pan
- Plastic wrap
- Baking sheet
Ingredients
- 2/3 cup cornstarch ( 80g )
- 2 2/3 cups milk (667g)
- 1/3 cup sugar (67g)
- 2 2/3 egg yolks ( optional )
- 1 1/3 slices of cheese ( optional )
- 2 2/3 tbsps freeze-dried strawberry powder (Optional)
- 4 tbsps shredded coconut ( optional )
- 4 1/2 strawberries (Washed and cut into halves)
Instructions
- Grease a ceramic or glass soup bowl/cereal bowl with a thin layer of vegetable oil (about 1/2 tsp). Set aside.
- In a mixing bowl, combine milk, cornstarch, sugar, and egg yolks. Stir well. Optionally, add 4 tbsp of freeze-dried strawberry powder to the mixture.
- Set a fine mesh strainer over a nonstick pan and pour the mixture through the strainer. Optionally, add a slice of cheese to the pan.
- Bring the mixture to a boil over medium-high heat, stirring continuously. Reduce the heat to medium-low and continue stirring with a spatula for 10 to 15 minutes, or until the mixture thickens to a consistency slightly thicker than Greek yogurt.
- Transfer the mixture to the greased bowl and let it cool to room temperature. Cover the surface of the mixture with plastic wrap, ensuring it touches the surface to prevent a dry skin from forming. Chill in the refrigerator for at least 4 hours, or until the milk cake is fully set.
- Once the milk cake has solidified, discard the plastic wrap. Place a serving plate upside down on top of the bowl. Carefully invert the cake onto the serving plate and gently tap or shake it until it releases and rests on the plate. Slice the cake into 6 to 8 individual pieces.
- To serve the cake chilled, sprinkle shredded coconut or freeze-dried strawberry powder over the top. Decorate with fresh strawberries and serve chilled.
- To serve the cake hot, preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and arrange the cake slices on the sheet, leaving space between each slice. Apply a thin layer of egg yolk onto the surface of each cake slice. Bake at 400°F for about 20 minutes, or until the slices achieve a golden color.