Fresh Strawberry Cake
A delightful cake filled with bright, fragrant strawberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute 1:1 gluten-free flour for a gluten-free option.
- 1 cup granulated sugar Swap half for coconut sugar for a deeper flavor.
- 2 teaspoons baking powder Lifts the cake to a soft height.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 3/4 cup unsalted butter, softened Use plant-based butter for a dairy-free option.
- 3 large eggs, room temperature Use flax eggs for vegan baking (3 tablespoons flaxseed meal + 9 tablespoons water).
- 1 teaspoon vanilla extract Warms the flavor.
- 1/2 cup milk (or almond milk) Yogurt or buttermilk makes it tangier and tenderer.
Fruits and Optional Ingredients
- 1 1/2 cups fresh strawberries, hulled and chopped Ripe berries are sweeter and more fragrant.
- 1 lemon zest of 1 Brightens the strawberries.
- sifted powdered sugar or simple strawberry glaze Optional finishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan.
- In a bowl, whisk the flour, baking powder, and salt until well combined.
- In a large bowl, cream the softened butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla.
- Alternately add the dry ingredients and milk into the butter mixture, beginning and ending with the dry mix. Fold gently.
- Toss the chopped strawberries with a teaspoon of flour and fold them into the batter. Add lemon zest if using.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or glaze when completely cool.
Notes
For a festive twist, swirl a ribbon of strawberry jam into the batter before baking. Store in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator.