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Strawberry milk cake in plate with fork

Strawberry Milk Cake

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 166 kcal

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.