Strawberry shortcake Mum Bub Nutrition

Strawberry Shortcake – Awesome Recipe to Make With Your Toddler

Recipes

Strawberry shortcake Mum Bub Nutrition

Strawberry Shortcake – Awesome Recipe to Make With Toddlers

I think I've outdone myself with this recipe. It's hands down the easiest and most delicious strawberry cake, and best of all, it's the ultimate cake to make with your toddler. The recipe gives eager little helpers a chance to chop up the strawberries (perfect for practicing knife skills!), and since it’s a one-bowl recipe with no need for electric beaters, it’s low stress for you—and your toddler can whisk everything together themselves. Plus, it's not overly sweet, making it a great snack for little ones and just as enjoyable for the whole family. Even Ollie had a slice in his lunch the next day.
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Servings 8

Equipment

  • 1 mixing bowl
  • 1 set of measuring spoons
  • 1 set of measuring cups
  • 1 20cm springform tin
  • 1 silicone spatula

Ingredients
  

  • 500 g strawberries, tops removed (you can get your toddler to do this)
  • 1/2 cup sugar
  • 1/2 cup neutral oil, I used canola
  • 2 eggs
  • 1/4 cup lemon juice (large lemon)
  • 1 tbsp lemon rind
  • 1 cup Greek yoghurt
  • 1 tsp vanilla essence
  • 2 cups plain flour
  • 4 tsp baking powder
  • 1 pinch of salt

Instructions
 

  • Preheat the oven to 200 degrees C or 180 degrees C fan forced.
  • Grease the baking tin with butter or oil.
  • Chop half of the strawberries into quarters and set aside. These are for inside the cake. Chop the remaining strawberries in half and set aside to place on top of the cake.
  • Place wet ingredients in the bowl and whisk for one minute.
  • Add the dry ingredients and mix together until combined.
  • Pour half of the batter into the cake pan.
  • Scatter over the quartered strawberries.
  • Pour over the remaining batter, smooth out the surface and then scatter the halved strawberries.
  • Add to the oven and bake for 50 minutes.
  • Check that the cake is done by inserting a skewer. If it comes out clean then you're good to remove from the oven.
  • Leave the cake in the tin to cool for 20 minutes before removing from tin.
  • Serve once the cake has cooled enough and enjoy!

Notes

  1. I know 200 degrees C seems really high for a cake but for this recipe you need it. As always, every oven is different and you know it best.
  2. I personally set my timer to 40 minutes out of the recommended 50 minutes to make sure I wouldn’t burn the cake but my oven tracked correctly and the cake needed bang on 50 minutes cook time. 
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