Eggless Fresh Strawberry Cake with Whipped Strawberry Frosting

We visited strawberry farm on Mahabaleshwar-Panchgani Road in the last weekend trip and we bought farm-fresh strawberries. winter is the season for a whole seasonal fruits including berries. It just wouldn’t be winter without strawberries. I have been made quite a few things with strawberries in them.So this year I decided to welcome the new year with this luscious Egg-less fresh Strawberry Cake. who doesn’t love the fresh strawberries and fresh cream combination?

Strawberry collections!
"Strawberry chocolate Mousse, STRAWBERRY YOGURTSMOOTHIE, Strawberry Milkshake

"Strawberry chocolate Mousse

 

This strawberry cake is Slightly sweetened cream is sandwiched between each layer and then piped to high heaven on top and it is elegant, super moist, dense, and VERY full of fresh strawberry flavor with everything else inside is ‘au natural’ and something that  instantly appeals to the heart.In my home everyone loved it!

 

Ingredients:

All Purpose Flour / Maida - 2 cups

Powdered Sugar -  1 cup

Soft Unsalted Butter - 100 grams

Baking Powder - 1½ tsp

Baking Soda - 1 tsp

Baking Soda - 1/2 tsp

Vanilla extract-1tsp

Thick puréed fresh strawberries-1 cup

Milk-1/2cup

Lemon juice- ½ tsp

Frosting

For the cream frosting and filling:

Heavy Whipping Cream-2 cups

fresh strawberries-5to6(stems left on, quartered)

Sugar-¼ cup or as required

vanilla extract-½ tsp

 

Method:

Beat whipping cream on medium speed for about five minutes, until soft peaks form. Beat in 1/4 cup of the strawberry puree and add sugar and vanilla beating until smooth.

Strawberry Puree:

 

Wash, dry, and stem berries .Mix 1 tsp sugar and lemon juice on freshly chopped strawberries and keep it aside. This will make the strawberry juicy and soft.

Then Place in food processor or blender. Process until liquid with pulp. If desired or needed, sweeten with sugar.

Method:

 

Mix together flour, baking powder, salt and sift it with a sifter.

Cream butter and powdered sugar using electric mixer. Then add milk to it.

Add this together with the vanilla extract to the creamed mixture and beat till just well mixed. Add the strawberry puree and fold lightly till well mixed.

Divide batter equally between two prepared cake pans and bake  in a Preheat the oven to 180 C Grease a 8" cake pan and now pour the batter and bake about 20 minutes or until a toothpick inserted in the center comes out clean .

Assembling:

Place the first layer cut-side-up on your serving dish and spread with 1/3 of the strawberry puree.

 

Spread about 1/2 cup frosting on the second cake layer and place it over the first layer of cake and spread out evenly to the edges.

 

Place the rest of the whipped cream in a piping bag fitted with a large star tip. Pipe large swirls of cream around the outer edge of the top of the cake. Then I put strawberries halves around the base of the cake. Keep aside to set and cut into slices to serve.

  Enjoy!

Cashew Coconut Burfi

After a break i am back again to celebrate, my daughter's marriage with a sweet recipe. . Thengai Burfi or coconut burfi  is One of the very popular Indian traditional sweet& one of the easiest burfis. It is quite easy to prepare at home as it requires very few ingredients. The taste and the juices that derive from the fresh coconut give the special richness to this delicacy. The cashew nuts add to the taste and richness.

 

Ingredients

Fresh Grated coconut - 1 cup

Sugar - 2 cup

Milk - 1/4 cup

Ghee - 2 tbsp

Cashews - 1 cup

Cardamom powder - 1/4 tsp

 

Method:

1.Soak the cashews in the milk for 1hour. Grate the coconut.Then Grind the cashews with the milk along with scrapped coconut into a smooth paste.

2.Grease a plate and keep aside. Heat a heavy bottomed Kadai add sugar and water mix well till sugar dissolves completely and starts bubbling. Keep stirring continuously, cook till a single string consistency.

3.At this stage add the cashew coconut paste, sugar and ghee. Mix well. Keep stirring continuously on medium flame.

4.Combine and keep stirring till bubbles star forming at the edges. the whole thing will start leaving the sides and start frothing up. Keep stirring, At this stage add ghee.

5.The whole mixture will come together and it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan .

 

6. At this stage add cardamom powder and give a quick stir. Immediately pour into a greased plate. Cool and cut into pieces when slightly warm then store it in airtight container.

Puli Inji

Puli Inji is a special traditional Kerala pickle prepared during sadyas. It is famous for its special flavors tangy,spicy, sweetness. you don't need any special occasion to prepare this. . Puli inji is my family's all time favourite pickle. Today I prepared it  for onam sadya:)

Ingredients:

Finely chopped  Ginger – ¼ cup, very fine chopped

 Green Chillies – 5 to 6

 Tamarind – a lemon sized ball

  Jaggery – 1 tbsp

 Turmeric Powder – ¼ tsp

 Salt to taste

Fenugreek Powder– 1/4 tsp

For Seasoning

Gingely Oil/Nalla Ennai – 2 tbsp

 Mustard Seeds – 1 tsp

Redchilly-2

 Asafoetida – 1/4tsp

Curry Leaves – A sprig

Method:

1.Soak tamarind in 3/4 cup of warm water, Squeeze and extract the juice set aside.

 2.Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.

3.Dry roast fenugreek till crisp and powder it, Set aside.    Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add theRedchilly& curry leaves.

4. Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring and fry till nicely browned.

5. Now add the tamarind juice, turmeric powder, asafoetida powder, and salt to taste.

6. Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.

7. Remove from heat and let it cool and store it in a a bottle or airtight container. Serve as an accompaniment with idli, dosa or curd rice