Name: Strawberry Milk Cake
Prep time: 10 min
Cook time: 15 min
Total time: 265 min
Ingredients: ½ cup cornstarch ((60g)); 2 cups milk ((500g; Can also use unsweetened soymilk, oat milk, or coconut milk.)); ¼ cup sugar ((50g)); 2 egg yolks ((Optional)); 1 slice cheese; 2 tbsps freeze dried strawberry powder ((Optional.)); 3 tbsps shredded coconut ((Optional. For decoration.)); 3 strawberries ((Washed and cut into halves. ))

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This gluten-free strawberry milk cake perfectly combines the creaminess of milk with the subtle sweetness of strawberries. 🍓🍰

The jiggly wiggly milk cake is enriched by optional cheese and a hint of freeze-dried strawberry powder. The final touch of shredded coconut and fresh strawberries adds an irresistible visual charm.

Created using basic ingredients and simple steps, this beginner-friendly no-bake cake will surprise your guests with its elegance and delicacy, and promises a delightful experience for your taste buds.

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Tips for making strawberry milk cake
EQUIPMENT
INGREDIENTS
Step-by-step INSTRUCTIONS
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Strawberry Milk Cake

Tips for making strawberry milk cake

1. Brush oil in advance: Brush the food storage container or shallow dish with a thin layer of vegetable oil to prevent the cake from sticking.

2. Simple equipment: You can to combine all the ingredients (excluding the cheese) in a water bottle and shake vigorously until thoroughly blended. Alternatively, you can place all the components in a mixing bowl and whisk them together.

3. Strain the mixture: After mixing the ingredients, pass the mixture through a fine mesh strainer, and use a spatula to press down on any lumps in the strainer. This will help dissolve the lumps into the liquid instead of discarding them, ensuring that the correct ratio of cornstarch to milk is maintained.

4. Creating a dairy-free and vegan version: While cheese and egg yolks can both make this strawberry milk cake richer and creamier, you have the flexibility to omit either or both according to your taste. Additionally, to create a dairy-free and vegan-friendly version, you can replace the milk with alternatives like coconut milk or soymilk.

5. Achieve the preferred consistency: The desired texture of the thickened coconut milk should be slightly thicker than Greek yogurt. When scooping some of the thickened paste with a spatula, it should cling to the spatula for a few seconds before dropping off. If the mixture is not thickened enough, the coconut jelly may not set properly, regardless of how long it is refrigerated.

6. Chill the cake: Allow the cake to cool in the refrigerator for a minimum of 4 hours before cutting, or you can refrigerate it overnight. It’s important to ensure that the milk cake is completely cold to prevent the center part from being creamy and sticky.

7. Coconut flakes or strawberry powder: The coconut flakes or strawberry powder sprinkled at the end not only decorate the cake and makes it prettier, but also add the texture and flavor to this mild flavor milk cake. So they can’t be skipped. But you can explore more alternatives such as cocoa chocolate powder, milk power, or matcha green tea powder.

8. Warm baked milk cake: Once you’ve enjoyed the chilled jelly-like strawberry milk cake, you also have the option to turn it into a warm baked milk cake. Just apply a delicate coating of egg yolk onto each cake slice’s surface, then bake the slices at 400°F for approximately 20 minutes, until they acquire a delightful golden hue. Post-baking, the texture will become creamier and more similar to a cheesecake.

EQUIPMENT

INGREDIENTS

½ cup cornstarch (60g)
2 cups milk (500g; Can also use unsweetened soymilk, oat milk, or coconut milk.)
¼ cup sugar (50g)
2 egg yolks (Optional)
1 slice cheese (Cheese can contribute to the smooth, velvety texture of the cake. But it is optional. I used a slice of Swiss cheese. You can also use some other mild cheese such as cream cheese, ricotta cheese, farmer’s cheese, or mozzarella cheese.)
2 tbsps freeze dried strawberry powder (Optional.)
3 tbsps shredded coconut (Optional. For decoration.)
3 strawberries (Washed and cut into halves. )

Step-by-step INSTRUCTIONS

1. Brush a ceramic or glass soup bowl/cereal bowl with a thin layer of vegetable oil (about ¼ tsp is enough). Set aside.

2. In a mixing bowl, add the milk, cornstarch, sugar, and egg yolks, stir well. Optionally add 2 tbsps of freeze dried strawberry powder to the mixture.

3. Set a fine mesh strainer over a nonstick pan, pour the mixture through the strainer. Optionally, add a slice of cheese you like into the pan.

4. Bring the mixture to a boil over medium high heat while stirring continuously, then reduce the heat to medium low and keep stirring with a spatula for 10 to 15 minutes or until the mixture thickens. The texture should be a little bit more thicken than Greek yogurt.

5. Transfer the mixture into the greased bowl, and let it cool to room temperature. Cover the surface of the mixture with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hours or until the milk cake is fully set.

6. After the milk cake has solidified, discard the plastic wrap and 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. Proceed to slice the cake into 6 to 8 individual pieces.

7. To serve the cake chilled: Sprinkle shredded coconut or freeze dried strawberry powder over the top of the cake. Decorate the cake with fresh strawberries. Serve chilled.

8. To serve the cake hot: Preheat the oven to 400F. Line a baking sheet with either foil or parchment paper, and arrange the cake slices on the sheet, ensuring there’s some space between each slice. Apply a thin layer of egg yolk onto the surface of each cake slice. Bake the cake slices at 400°F for about 20 minutes or until they achieve a lovely golden color.

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