Ah, strawberries and cream. I have been experimenting with capturing these flavours in cake form. I wanted initially to make cookies. But these are more cake-like in texture. Plenty of body, dense, rich and tall. Also creamy and not crumbly like a biscuit. They are a doddle to make, and look super pretty on a dainty afternoon tea plate.
I think I might have to stop buying cream cheese for a while now…
Strawberry and cream cookie cakes
- 250g cream cheese
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups plain flour
- 1 tsp baking powder
- ½ cup sliced strawberries (I used frozen)
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Beat the cream cheese and sugar together in a mixer until light and fluffy.
- Add the vanilla, the egg, the flour and baking powder and beat until it forms a smooth dough. Add more flour if it is sticky.
- Use your hands to shape balls using approx. ¼ cup of dough for each one. Place onto the baking tray and flatten with your palm. Use your finger to create an indent in the middle of each cake.
- Place a slice of strawberry on top of each cake in the indent.
- Cook in the oven for 25 mins. Cool on a wire rack before eating!
Pineapple has such tropical vibes; I always associate it with summer. What a superb way to freshen up a dull and dreary Melbourne winter weekday. It has me dreaming of sunny beaches and summery breezes.
The pineapple I bought for this cake was lovely on its own. It was so juicy and sweet. The best pineapple I’ve ever had was in Fiji, on my honeymoon. But this pineapple was almost as good!
Coconut is the perfect flavour to combine with pineapple. And using coconut cream means that this cake is super easy to make dairy-free – just substitute the butter with a dairy-free spread and you’re good to go! I actually did this the second time I made this cake to cater for some dairy-free friends and it tasted just as good.
I decided to emulate the texture of a lemon drizzle cake by soaking the cake with a pineapple sugar syrup. Combined with a topping of shredded coconut, the texture of this cake is dense and intense and oh so tasty!
Perfect for an afternoon cuppa on a rainy day.
Pineapple and Coconut Drizzle Cake
- 110g unsalted butter, softened
- 110g caster sugar, plus 30g extra
- 2 eggs
- 130g plain flour
- 2 tsp baking powder
- 35g dessicated coconut, plus a handful extra
- 125ml coconut cream
- 100g fresh pineapple, cut into chunks
- Preheat oven to 180° Celsius. Grease a 20cm cake tin with spray oil.
- Place pineapple chunks into food processor and whizz until pureed. Strain the pineapple puree and reserve the juice in a small bowl. Place both pineapple puree and pineapple juice to the side.
- Cream the butter and 110g of the sugar until light and fluffy.
- Beat in the eggs, one by one.
- Fold in the flour, baking powder and coconut.
- Stir through the coconut cream and pineapple puree until combined.
- Pour the mixture into cake tin and bake in the oven for 35 mins or until golden on top, and a skewer comes out clean.
- While the cake is baking, mix 30g of the extra sugar with the pineapple juice to create a thick paste.
- Leave the cake to cool for 5 mins, before turning out onto a wire rack. Use a skewer to poke holes all over the cake. Pour over the pineapple sugar syrup while the cake is still warm. Sprinkle extra coconut over the top and leave to cool fully before storing or eating! Keeps well for 2-3 days in an airtight container.