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Serve slices plain or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
For longer storage, wrap well and freeze for up to 2 months. Thaw before serving.
Variations
Substitute strawberries with raspberries or blueberries for a different fruity twist.
Add ½ tsp ground cinnamon to the batter for warm spice notes.
Use crushed cornflakes or chopped nuts instead of crispy rice cereal for the topping.
FAQ
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well to avoid excess moisture in the batter.
Q: Is it possible to make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking blend.
Q: Can I make mini cakes or cupcakes?
A: Absolutely! Adjust baking time to 20-25 minutes for cupcakes.
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