
Shuchi cooks with the heart of a poet. Banker turned…
Enjoy this awesome strawberry and blueberry butter cake recipe from Shuchi Mittal.
By Shuchi Mittal

I made this for my sis-in laws b’day. A first timer, it turned out better than expected and I totally loved the colorful fruits that complemented the simplicity of the butter cake underneath. What can I say, I am all for basic no-fuss desserts.
“Red, white & blue, colors of laughter & spring,
Create this delectable cake, and make the hearts sing.
With flavors simple, bringing in a special birthday,
That evening party, just got a tad gourmet.
Fruits and freshness, a farmer’s market in your plate,

Strawberry and Blueberry Butter Cake
- Author: Shuchi Mittal
- Total Time: 1 hour 20 mins
- Yield: 8 1x
Description
Basic butter cake with the goodness of fresh spring fruits.
Ingredients
- 5 tablespoons unsalted butter
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup brown sugar + more for sprinkling on top
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup strawberries (quartered)
- ½ cup blueberries
- 1/3 teaspoon cinnamon powder (for sprinkling-optional)
Instructions
- Pre-heat the oven to 350 F (180 degree C).
- Mix the flour, baking powder and salt together in a bowl.
- In another bowl, beat the butter and sugar until the sugar has melted and the mixture turns fluffy.
- Mix in the egg, milk and vanilla until just combined. Don’t worry if it turns lumpy- it will get smooth once you add in the flour.
- Add the flour mixture slowly, a spoon at a time, and fold till all the ingredients are just combined and the batter is smooth.
- Pour the mixture into a greased cake pan, and top with the strawberries & blueberries.
- Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350 F.
- Reduce the temperature to 325F and bake for another 50-55 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean,
- Cool & cut into wedges.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.
I just made this recipe and instead of sugar used Truvia so I could make it without the added calories from regular sugar and it came out AMAZING!
★★★★★
I’m confused that the recipe says to put the fruit on the cake but in the picture that fruit clearly hasn’t been in an oven
★★
Yep! The fruit is baked in this recipe, that is why thee blueberries look a bit wrinkly and the strawberries not so juicy. I’m sure it would be great with fresh fruit on top too! Happy baking!