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.
Variations
Texture Variations:
Cheese Variations: While cream cheese adds creaminess, you could substitute it with mascarpone or ricotta cheese for a lighter, more delicate texture.
Layered Cake: Create multiple layers by separating the batter into two portions. Bake one layer at a time, then pour the pink strawberry pudding in between the baked layers for a more sophisticated look and added flavor.
Fruit Layering: Try layering your strawberry milk cake with other fruits such as blueberries, raspberries, or even a mixture of berries. This will add a fresh burst of flavor and vibrant colors.
Dairy-Free Options:
Coconut Milk: Replace regular milk with full-fat coconut milk for a dairy-free version that also adds a subtle coconut flavor. Pair it with shredded coconut for a tropical twist.
Plant-Based Cream Cheese: If you’re looking for a completely dairy-free version, use plant-based cream cheese in place of regular cream cheese.
Crispy Topping:
Baked Coconut Topping: After baking, top your strawberry milk cake with toasted coconut for extra texture and flavor. Simply bake shredded coconut at 350°F (175°C) until golden and sprinkle it over the top for a crunchy contrast to the creamy pudding.
Caramelized Sugar: For an elegant touch, sprinkle sugar over the top of the cake before placing it in the oven, then broil until it forms a golden, crispy caramelized crust.
Cake Variations:
Pound Cake Base: Instead of a simple cake, try a rich, buttery pound cake as the base of your strawberry milk cake. The dense, moist texture of pound cake pairs wonderfully with the creamy strawberry topping.
Almond Cake: Add almond flour to your cake batter to create a fragrant, nutty layer that complements the strawberry and coconut flavors.
Pro Tips
Grease the Pan Well: Always grease your pan well to avoid sticking. A non-stick bowl works great, but you can also use parchment paper for easy removal. For added security, you can lightly dust the greased pan with cornstarch or flour.
Sifting the Pudding Mixture: Strain your pudding mixture through a fine mesh sieve to ensure there are no lumps from the cornstarch or egg yolks. This step helps create a smooth, silky pudding consistency.
Adjusting Sweetness: Taste the pudding mixture before cooking it. If you find the strawberries aren’t sweet enough, you can always add a bit more sugar or honey to balance the flavor. Alternatively, you can use a sugar substitute like stevia or monk fruit if you’re aiming for a lower-calorie option.
Cooking the Pudding: Stir constantly when cooking the pudding to avoid lumps and ensure it thickens evenly. The pudding should have a custard-like consistency before you remove it from the heat. If it’s not thick enough, keep cooking and stirring until it reaches the desired consistency.
Chill Properly: Let the cake cool to room temperature before covering it and placing it in the fridge. This helps the layers set properly. The longer you allow it to chill, the firmer the cake will be, making it easier to slice into neat wedges.
Adding Fruit to the Top: Fresh strawberries should be added right before serving to maintain their texture. If you want the fruit to stay vibrant, avoid placing it on the cake too early, as it may release juices and soften the cake.
Whipped Cream Tips: If you’re adding whipped cream as a topping, chill the mixing bowl and beaters in the fridge before whipping to get extra fluffy and stiff peaks. You can flavor the whipped cream with a little vanilla extract or sweeten it with powdered sugar.
Cake Soaking: If you’re using a syrup (like simple syrup or fruit syrup), poke small holes in the cake before drizzling it over to allow it to soak in evenly. Let the cake absorb the syrup overnight in the fridge for enhanced flavor and moisture.
Make Ahead: Strawberry milk cake is a fantastic make-ahead dessert. Prepare the cake the day before serving to give it enough time to chill and set, allowing all the flavors to meld together.
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.