Description
This Strawberry Magic Cake is a light, layered dessert made with a single batter that magically separates into a fluffy cake layer, a creamy custard center, and a soft strawberry topping. Perfect for spring and summer gatherings.
Ingredients
- 4 eggs, separated
- ¾ cup sugar
- ½ cup melted butter (cooled)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups milk (lukewarm)
- 1½ cups diced strawberries
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 325°F (163°C). Grease or line an 8×8-inch baking dish.
- In a bowl, beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks with sugar until pale and fluffy.
- Add melted butter and vanilla extract to the yolk mixture and mix until combined.
- Gradually mix in the flour until smooth.
- Slowly add the lukewarm milk and mix until fully incorporated.
- Gently fold the egg whites into the batter in batches. The batter will be thin with some foam on top.
- Pour the batter into the prepared baking dish and sprinkle diced strawberries evenly over the top.
- Bake for 45–60 minutes, or until the center is set and the top is golden brown.
- Allow to cool completely, then refrigerate for at least 2 hours before serving.
- Dust with powdered sugar if desired and serve chilled.
Notes
- Make sure milk is lukewarm to help the batter blend smoothly.
- Fresh strawberries work best, but thawed frozen berries can be used if well-drained.
- The cake will puff up while baking and settle as it cools—this is normal.
- Letting the cake chill enhances its texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
