Earl Grey Tea Cake with Strawberries and Cream

A snacking cake perfect for strawberry season

This post is free for all subscribers of Terrence Bakes! If you’re enjoying my content here on Substack and on other platforms, consider upgrading to a paid subscriber or buying me a coffee! Regardless, I always appreciate all the support I’ve gotten thus far and can’t wait to keep creating more!

Ingredients

Earl Grey Cake

• 1 1/2 cups (188g) All-Purpose Flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 4 tablespoons (56g) butter, room temperature

• 2/3 cup (134g) granulated sugar

• 3 tablespoons (45mL) vegetable oil

• 2 large eggs, room temperature

• 1 tablespoon vanilla extract

• 3/4 cup (90mL) buttermilk, room temperature

• Zest of one orange

• 1 tablespoon of your favorite earl grey tea

Whipped Cream

• 1 1/4 cup (300mL) heavy cream, cold

• 1 tablespoon vanilla extract

• 2 tablespoons sugar

Strawberry Topping

• 8 large strawberries, cut up

• 2 tablespoons sugar

• 1 tablespoon of your favorite strawberry jam

Method

Make your cake

1. Preheat your oven to 350 F and oil and line an 8-inch cake pan. Set aside.

2. Combine your flour, baking soda, baking powder, tea bags, and salt in a medium bowl together.

3. In a separate bowl, add your butter, orange zest, granulated sugar, and neutral oil. Using a whisk or electric mixer, combine until pale — about 3 minutes.

4. One at a time, add in your room temperature eggs.

   1. If you forget to take your eggs out before you begin baking, add them in a bowl of warm water for a few minutes.

5. Next, add in the buttermilk and vanilla extract. Mix until combined.

6. Gradually add your dry ingredients to your wet and fold in the ingredients, but stop once the flour has disappeared. Make sure you aren’t over mixing.

7. Pour batter in your prepared cake pan and place in the oven for about 27 minutes.

   1. I use a cake tester to ensure my cake is done! I recommend using those/a thermometer since ovens aren’t the same.

8. Once done, remove from the oven and let cool fully. After the cake has fully cooled, remove from the cake pan and onto your serving dish.

Make the strawberries

1. Wash and dry your strawberries.

2. Dice the strawberries into halves and quarters.

3. Add to a bowl and pour in your sugar and your strawberry preserves.

4. Mix to combine and let sit for about 15 minutes to let some juices release.

Make the whipped cream

1. In a bowl, add your cold heavy cream, vanilla extract, and sugar.

2. Using an electric mixer, start slow and gradually increase the speed until you get to medium peaks.

   1. I like the consistency of the whipped cream to be able to hold its shape, but also for it to be light as well. This generally takes me about 5 minutes to get the consistency that I prefer!

Assemble your cake

1. Add the whipped cream to your cake in your preferred style.

2. Carefully top with strawberries and spoon small amounts of the strawberry juice throughout.

3. Enjoy - this cake is best eaten within a couple of days and you should keep it in the fridge because of the whipped cream.