This week is Spring break for the girls here in Florida, so we were looking for some fun things to do. We ended up going strawberry picking on Monday and it was so much fun! The strawberries were shimmering in the sunshine and tasted like candy right off the vine. After we picked about 3lbs, we called it a morning and came home to make strawberry smoothies and these madeleines.
Now, if you don’t know what a madeleine is, it’s a small, shell-shaped sponge tea cake. They’re buttery, smooth and are amazing with a cup of tea. When I traveled around France, I fell in love with these – more on that story another day though. 🙂
So, when we decided to make these madeleines, we pureed some of the fresh strawberries into them, reduced the typical amount of sugar since the strawberries were already super sweet and baked these beautiful little cakes up!
Let me tell you – I ADORE these. Like really really adore them. Yes, you need to have a special madeleine cake tin (like this one) to make them, but they’re not too expensive to buy and they’re easy to find right in your local shops or from Amazon. I know, it’s a special pan that only does one thing. But I truly love these and thought it was worth the buy!
Now, if you really don’t want to buy this pan, just make them in a mini muffin pan or a donut pan or a mini cake loaf pan. They’ll taste just as amazing – just make sure to adjust the baking time up or down as needed!
Here’s the ever important question though – what’s your favorite tea to eat these with? Mine – a cuupa honey & vanilla chamomile. YUM! Tell me your fav in the comment below!
Sweet Strawberry Madeleines
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon sugar + 3/4 cup sugar, divided
- 4 eggs
- 2 cups all-purpose flour + extra for flouring pan
- 1 teaspoon baking powder
- 1 stick unsalted butter, melted and cooled + extra for greasing pan
- To make strawberry puree, place chopped strawberries with 1 tablespoon sugar in blender and blend until smooth. Set aside.
- In a large bowl, beat eggs and sugar until the mixture becomes almost white and foamy. Add strawberry puree, flour and baking powder and whisk until the flour is incorporated. Stir the butter gently in the batter using a spatula and set aside.
- Butter madeleine baking pans, sprinkle with some flour and shake off excess.
- Using a pastry bag, fill each madeleine cup of the tray 3/4 of the way up. Refrigerate the pan with the batter for at least 20 minutes (the colder the batter, the better the “bump” rise).
- Meanwhile, preheat the oven to 400 degrees. Remove the pan with the batter from the fridge and bake for 7-8 minutes. Remove from the oven and allow to cool a little bit on a cake rack before serving them. Enjoy!