This baked strawberry cake pancake is an easy, quick and light way to have a sweet bite in your mouth, a lighter dessert or breakfast than any sponge cake or pie.
The base is similar to French clafoutis, and variations can be found depending on the country, and you can call it Pfannkuchen, dutch baby, or simply, baked pancake. A cast iron skillet is ideal for this recipe, but any casserole dish that can be put in the oven, or a round pan not too big, can be equally good.
For 4 people
- 2 eggs
- 125 ml milk
- 5 g sugar with vanilla essence
- Sugar to taste
- A pinch of salt
- 60 g pastry flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon butter
- Strawberry or strawberry to taste
- Powdered sugar (optional)
Preheat the oven to 180ºC and grease the pan with butter. Wash and dry the strawberries, remove the stalk and cut into small pieces. Spread over the entire surface of the mold.
Place the eggs in a bowl, add the sugar with vanilla essence and the sugar and beat lightly. Add the milk and salt and beat until well blended. Stir in the flour and cinnamon and beat well with the whisk until no dry lumps remain.
Gently pour over the strawberries, spreading the batter well, and bake for about 20-25 minutes, until golden brown. Wait until cool and sprinkle with powdered sugar.
This baked strawberry shortcake cake can be served for breakfast, as an afternoon snack, or as a light dessert. It can be served with whipped cream, natural yogurt, fruit compote or caramel sauce. It keeps well covered in the refrigerator for about 2-3 days.