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Milk Cake with Strawberries and Yogurt

My six year old came up with this one. He wanted to bake a cake – a simple, plain vanilla cake – and so we did. The batter for this milk cake comes together in just a few minutes and bakes up golden and buttery, perfect for eating by the wedge or piling with berries and cream. He asked for yogurt, instead – and a dollop of vanilla yogurt on top made it perfect not only for dessert, but for a special breakfast or brunch. It occurred to me that this could be the ideal Mothers’ Day cake – one that kids can measure, mix and bake themselves, then top how they like to show Mom how special she is.

This basic mix-together cake can be spiked with cinnamon, ginger, orange or lemon zest – whatever you’d like to flavour it with. There could be no better potpourri!




Top with berries or other fresh fruit in season (a rhubarb, plum or peach compote would be divine) and sweetened cream, ice cream or yogurt.

Milk Cake with Strawberries and Cream or Yogurt

1 cup sugar
2 cups milk
1/4 cup butter, melted
2 large eggs
1 tsp. vanilla
3 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt

1 pint strawberries, hulled and halved
1 cup heavy (whipping) cream or vanilla yogurt
sugar, for sweetening

Preheat the oven to 350F. In a large bowl, whisk together the sugar, milk, butter, eggs and vanilla until smooth. Stir in the flour, baking powder and salt.

Pour the batter into two buttered 9″ round or 8″x8″ square cake pans. Bake for 30-35 minutes, until golden and springy to the touch. Cool in the pans for a few minutes, then turn out onto a wire rack. Alternatively, serve in wedges, straight from the pan. Toss halved berries with a bit of sugar to coax their juices out; whip cream, if you’re using it, with another spoonful of sugar, or to taste. Add in dollops to each wedge of cake. Serves 12-18.

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