Strawberry mochi cake is a delightful dessert that combines the chewy texture of mochi with the sweet flavor of strawberries. The cake is typically made with glutinous rice flour, which gives it a sticky and chewy texture similar to traditional Japanese mochi.
Fresh strawberries are often mixed into the batter or used as a topping, adding a burst of fruity flavor and a vibrant color to the cake. One reason you might like this cake is its unique texture, which is both chewy and soft, creating a satisfying mouthfeel. When trying this cake, you might use fresh, ripe strawberries to enhance the flavor and sweetness of the desert.
Strawberry Mochi Ingredients
Strawberries are the main ingredient in the cake. I like strawberries because they’re refreshing and sweet, perfect for hot weather. They also help increase hemoglobin levels, which is good for my health and taste buds.
In summer, I love strawberry desserts because they’re refreshing. If you want something refreshing in summer, try my strawberry kiwi cake. Kiwi is full of water and helps prevent dehydration.
Mochiko rice flour is used in strawberry mochi cake to make it chewy and stretchy, like traditional mochi desserts. To make strawberry mochi cake, mochiko rice flour is mixed with strawberries, sugar, and sometimes shredded coconut or macadamia nuts to make a dough.
When mochiko rice flour gets wet, it becomes sticky and stretchy, which is important for the texture of mochi. This flour helps the cake be soft and chewy, making strawberry mochi cake a tasty treat.
Butter adds a luxurious taste and makes the cake moist. It also helps create a tender texture and adds a buttery flavor that goes well with the chewy and sweet mochi. Butter is important for developing the crispy top of the cake, which adds a nice contrast to the soft inside.
How I Made Strawberry Mochi Cake
First, I mixed butter and sugar with a mixer until fluffy. Then I added milk which made it creamy. Next, I stirred in eggs one at a time so they mixed in well.
After that, I put in rice flour, baking powder and vanilla. The rice flour made it chewy later.Then I added strawberries for flavor and color.
I baked it in the oven until it was done. It smelled so good! When it was cool, I cut into it. The strawberries were inside the soft mochi.
It was really good to bite – the chewy cake and sweet berries went perfect together.
I’m happy I tried this special cake. It was different from others but tasted great. Now it’s one of my favorites!
More Strawberry Cakes
Strawberry Mochi Cake
Equipment
- 9× 13 inch baking pan
- Electric Mixer
- Measuring Cups and Spoons
- Spatula
- Cooling Rack
Ingredients
- 16 oz mochiko rice flour
- 1 cup butter
- 2 cups sugar
- 1 ( 12 oz can) evaporated milk
- 4 eggs
- 2 tsp baking soda
- 2 tsp vanilla
- 2 cups fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the evaporated milk until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the rice flour, baking powder, and vanilla extract until smooth.
- Gently fold in the strawberries until evenly distributed.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Once cooled, cut into squares and serve. Enjoy your delicious strawberry mochi cake!