The Kitchen
Fresh Strawberry Moelleux Cake
A “moelleux” is a very casual yet scrumptious French cake made with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture.
The crumb is rich and a little dense, which makes it the perfect vessel for ripe Summer berries or stone fruits. After last Summer’s success of my Plum Moelleux Cake recipe, I present today my Fresh Strawberry Moelleux Cake – just as easy to make and equally delicious. Cooking notes:
- I love how this Strawberry Moelleux cake can be thrown together in a pinch and it doesn’t need to look perfect. This makes it a great recipe for Summer, when you don’t necessarily want to spend a lot of time in the kitchen and would rather be outside.
- The strawberries can be replaced with other Summer fruits such as blueberries, cherries, plums, peaches, nectarines and apricots. Raspberries and blackberries may however be too delicate and will likely break apart when folded into the thick/dense batter.
- Make sure the butter is unsalted and at room temperature. It should be soft to be mixed into the batter easily.
I hope you’ll enjoy this Fresh Strawberry Moelleux Cake as much as I do! If you have any questions, please leave a comment.
Key facts
- Who: Method Pre-heat
