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If you're craving a sweet treat that's bursting with fresh fruit flavor, this Strawberry Cake Recipe is just the thing. Imagine biting into a moist, buttery cake studded with juicy strawberries. It's simple to make, yet impressive enough to wow your friends and family. Let's get baking!
Strawberry Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup softened butter
- 2 large eggs
- 1 cup chopped strawberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing just until combined.
- Fold in the chopped strawberries.
- Pour the batter into a greased and floured cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
What You Will Need
H2: What you will need to make strawberry cake
- All-purpose flour: Provides structure and stability, ensuring the cake holds together while maintaining a tender crumb.
- Sugar: Sweetens the cake and helps create a moist, tender texture.
- Softened butter: Adds richness and moisture, contributing to a soft, fluffy cake.
- Large eggs: Bind ingredients together, adding moisture and helping the cake rise.
- Chopped strawberries: Infuse the cake with fresh, fruity flavor and natural sweetness.
- Vanilla extract: Enhances the overall flavor, adding a warm, sweet aroma.
- Baking powder: Leavening agent that helps the cake rise, creating a light, airy texture.
Tools and Instruments Required
What tools/instruments will be needed to make Strawberry Cake Recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring an even batter for a consistent cake texture.
- Electric mixer: Speeds up the creaming process, making butter and sugar light and fluffy.
- Measuring cups: Accurate measurements are crucial for the right balance of ingredients.
- Spatula: Helps fold in strawberries gently without overmixing the batter.
- Cake pan: Provides the shape and structure for the cake while baking.
- Wire rack: Allows the cake to cool evenly, preventing a soggy bottom.
Strawberry Cake Recipe
A delightful strawberry cake perfect for any occasion.
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Equipment
- Oven
- Mixing bowl
- Cake Pan
Ingredients:
Cake Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- 1/2 cup Butter softened
- 2 Eggs large
- 1 cup Strawberries chopped
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/2 tsp Salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing just until combined.
- Fold in the chopped strawberries.
- Pour the batter into a greased and floured cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes:
For an extra touch, top with whipped cream and fresh strawberries.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the cake pan.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake the cake completely.
- Let it cool fully on a wire rack.
- Wrap in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before serving.
Using buttermilk instead of regular milk in the batter can make the cake extra moist and give it a slight tangy flavor.
Frequently Asked Questions
FAQ:
Can I use frozen strawberries instead of fresh ones?
Yes, just make sure to thaw and drain them well before adding to the batter.
How do I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend in the same amount.
What can I use instead of butter?
You can use an equal amount of margarine or vegetable oil.
Can I add frosting to this cake?
Absolutely! Cream cheese frosting or whipped cream pairs well with strawberry cake.
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