There’s something so beautifully nostalgic about the sweet, subtle flavors of a homemade Strawberry Mochi Cake. It’s the kind of dessert that wraps around your heart like a warm hug, reminding you of lazy summer afternoons spent on the porch with loved ones. As the gentle breeze carries the scent of fresh strawberries, this cake becomes a cherished centerpiece for gatherings, a sweet reminder of home.
Why make this recipe
Strawberry Mochi Cake is more than just a dessert; it’s a delightful fusion of textures and flavors, a delightful story in itself, told through each bite. With its chewy mochi texture and the juicy burst of strawberries, it captures the essence of both comfort and creativity. Plus, it’s a joyful way to celebrate the bounties of summer, making it a perfect addition to your family’s recipe box.
How to make Strawberry Mochi Cake
Ingredients:
- 4 cups of premium mochiko flour (262.5g crafted from heirloom sweet rice for an authentic touch)
- 15 oz of succulent strawberries
- 6 tablespoons of liquid gold—melted coconut oil
- 10.5 tablespoons of your preferred granulated sugar of choice
- 1 cup of velvety almond milk
Directions:
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Prepare Strawberry Puree:
Start by washing those lovely strawberries until they gleam like rubies. With a gentle hand, chop them into small pieces, then toss them into a blender. Blend until smooth, creating a luscious strawberry puree that smells as sweet as a summer day. -
Preheat the Oven:
Set your oven to a cozy 350°F (175°C). As it warms up, imagine all the delightful moments that’ll come from this cake—a perfect moment for family and friends to gather around. -
Mix Dry Ingredients:
In a large mixing bowl, whisk together the mochiko flour and sugar. Feel the fine flour slip through your fingers, a testament to the care you put into this recipe. -
Prepare Wet Ingredients:
In another bowl, mix the strawberry puree, melted coconut oil, and almond milk. Stir them gently, letting the sweetness of the berries blend beautifully with the rich creaminess of the oil and milk. -
Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold them together as if bringing two old friends together for a joyful reunion. The batter will be thick and a little sticky—don’t worry; that’s just how it’s supposed to be! -
Pour into Baking Pan:
Grease a 9×13-inch baking pan with coconut oil. Then carefully pour the batter into the pan, smoothing the top gently. Imagine your family’s smiles as they take the first bite. -
Bake:
Slide the pan into the preheated oven and let it bake for about 45-50 minutes. Keep an eye on it as it rises, filling your kitchen with the warm, inviting aroma of strawberries and rice. -
Cool:
Once it’s baked to a lovely golden brown, take it out and let it cool in the pan for about 20 minutes. As you wait, picture the laughter and stories that’ll unfold when it’s finally time to share. -
Cut and Serve:
Once cooled, use a sharp knife to cut the cake into squares. Each piece is an invitation to indulge, ready to be enjoyed by your loved ones.
How to serve Strawberry Mochi Cake
Serve your Strawberry Mochi Cake warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream for that extra touch of comfort. It’s perfect for family gatherings, Sunday brunches, or simply as a sweet treat after dinner. Each slice tells a story, and every bite is a memory made.
How to store Strawberry Mochi Cake
If you happen to have leftovers (which is rare!), store them in an airtight container at room temperature for up to three days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to a month. When you’re ready to indulge again, just let them thaw at room temperature.
Tips to make Strawberry Mochi Cake
- Use fresh, ripe strawberries for the best flavor, but frozen ones work well, too; just make sure to thaw and drain them first.
- Adjust the sweetness by adding more or less sugar based on your taste preferences.
- Sprinkle some toasted coconut on top before baking for an added layer of texture.
Variations
Feel free to mix in other fruits such as blueberries or peaches for a delightful twist on this classic. You can even stir in a little lemon zest for a refreshing zing that brightens each bite.
FAQs
1. Can I use regular rice flour instead of mochiko flour?
Mochiko flour has a unique sticky quality that gives the cake its delightful texture, so it’s best to stick with mochiko for this recipe.
2. Can I replace almond milk with another type of milk?
Absolutely! Any milk works well, be it whole, oat, or coconut milk. Choose what you love best.
3. What’s the best way to know if the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is good to go!
As you gather around the table to share this delightful Strawberry Mochi Cake, take a moment to soak in all the laughter, love, and stories that unfold. Food has a beautiful way of bringing us together, reminding us of our roots, and creating sweet memories that linger long after the last slice is gone. So, let the warmth of family and the joy of sharing fill your heart, and bake up some happiness today!
Strawberry Mochi Cake
Ingredients
Method
- Wash the strawberries and chop them into small pieces, then blend until smooth to create a strawberry puree.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the mochiko flour and sugar.
- In another bowl, mix the strawberry puree, melted coconut oil, and almond milk.
- Combine the wet mixture into the dry ingredients using a spatula to fold them together until thick and slightly sticky.
- Grease a 9x13-inch baking pan with coconut oil and pour the batter into it, smoothing the top.
- Bake in the preheated oven for about 45-50 minutes, keeping an eye on it as it rises.
- Once baked to a golden brown, cool in the pan for 20 minutes.
- Cut the cooled cake into squares and serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.