Strawberry Cake
A light and moist strawberry cake bursting with real berry flavor, perfect for celebrations or just a cozy dessert night.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Use gluten-free 1:1 blend as a substitution.
- 1.5 cups granulated sugar Cut to 1 cup for a less-sweet, healthier option.
- 2.5 teaspoons baking powder For a light lift.
- 0.5 teaspoon fine sea salt Balances sweetness.
- 0.5 cup unsalted butter, softened Can substitute with dairy-free spread for a vegan option.
- 2 large eggs, room temperature Flax 'eggs' (2 tablespoons ground flaxseed + 6 tablespoons water) can be used for vegan baking.
- 1 cup whole milk Almond or oat milk for dairy-free, or use buttermilk for tang.
- 0.25 cup plain Greek yogurt Keeps cake moist; applesauce can be swapped to reduce fat.
- 1 tablespoon vanilla extract Enhances flavors.
- 1 cup strawberry puree Use fresh or thawed frozen strawberries, blended.
- 1 cup chopped fresh strawberries Folds in for texture.
Glaze or Frosting
- 1 cup powdered sugar Mixed with 1–2 tablespoons strawberry puree for a light glaze.
- 2 cups whipped cream cheese frosting For a richer finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment for easy release.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then stir in vanilla and Greek yogurt until glossy.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently.
- Fold in the strawberry puree and chopped strawberries until evenly distributed.
- Pour batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, top with glaze or whipped cream cheese frosting and fresh strawberries.
Notes
For a lighter dessert, replace half the butter with applesauce. Macerate sliced strawberries with sugar and lemon for a glossy topping. This cake can also be served warm with Greek yogurt for breakfast.