### TranslatedIngredients: 80 grams Butter - softened,3/4 cup Brown Sugar (Demerara Sugar) - (more for sprinkling),3/4 cup Whole Wheat Flour,3/4 cup All Purpose Flour (Maida),1-1/2 teaspoon Baking powder,1 Whole Egg - or flaxmeal egg replacer,1/2 cup Milk,1 teaspoon Vanilla Extract,450 grams Strawberries - halved ### PrepTimeInMins: 20 ### CookTimeInMins: 50 ### TotalTimeInMins: 70 ### Servings: 8 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the 50% Whole-Wheat Strawberry Tea Cake Recipe, we will first begin by pre-heating the oven at 180° C and preparing the baking dish by buttering and flouring it (this cake rises a fair bit, so ensure the pan is deep enough)In a small mixing bowl, sift together the flours and the baking powderUsing a stand mixer or hand mixer, beat the softened butter and the sugar until light and fluffy. Gradually break in the egg or flaxmeal egg replacer, add milk and vanilla extract and beat it into the butter-sugar mixture until just combinedGradually add the flour mixture and beat until all the flour is well combined to make a smooth cake batter. Take care not to over mix.Spoon the batter into the prepared baking tin and place the halved strawberries on top with the cut side down in a single layer. Sprinkle the 2 teaspoons of sugar and bake the Strawberry Cake for about 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean (however, molten strawberries may be gooey).Once the cake is baked, remove from the oven and allow it to rest for about 10 minutes before you are ready to serve them.Serve the Whole-Wheat Strawberry Tea Cake Recipe for breakfast or as a tea time snack or even pack them into your kids lunch boxes too.
