By Aditi Saraswat
December 31, 2025
Upgrade the old-school mawa cake with a fresh seasonal twist with juicy winter strawberries. The rich, milky crumb pairs beautifully with gentle strawberry sweetness, making it perfect for tea time or when you want a nostalgic cake with a festive twist.
1 cup crumbled mawa (khoya) ¾ cup powdered sugar ½ cup unsalted butter (softened) 1½ cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ cup milk (room temperature) 1 tsp vanilla essence ½ cup finely chopped fresh strawberries (patted dry) 2 tbsp chopped cashews & almonds 1 tbsp tutti frutti (optional) 1 tbsp flour (to coat strawberries)
Cream softened butter and powdered sugar until light and fluffy. This creates a soft base that balances the richness of mawa and the freshness of strawberries.
Add crumbled mawa and vanilla essence. Beat gently until smooth, forming the cake’s signature creamy, bakery-style batter.
Sift flour, baking powder, and baking soda. Slowly fold into the batter to keep it airy and lump-free.
Add milk gradually to make a thick, smooth batter. Do not overmix, as it can make the cake dense.
Toss some chopped strawberries with 1 tablespoon of flour to prevent sinking. Add them gently along with nuts and tutti frutti. Transfer batter to a greased, lined tin.
Bake at 170°C for 40–45 minutes until golden. Cool completely before slicing to let the strawberry flavour settle beautifully into the crumb.