Strawberry Cake
A delightful and easy-to-make Strawberry Cake that captures the essence of spring, perfect for any celebration or cozy afternoon treat.
Ingredients
For the cake
- 2 cups all-purpose flour Provides the tender crumb. Substitute with gluten-free blend for a gluten-free option.
- 1.5 cups granulated sugar Balances the tartness of strawberries. Substitute with coconut sugar for a warmer note or reduce by 1/4 cup and offset with a tablespoon of honey.
- 3/4 cup unsalted butter, room temperature Gives richness; can use vegan butter for dairy-free.
- 3 large eggs, room temperature Helps the cake rise.
- 1 cup whole milk Adds moisture; can swap for almond or oat milk.
- 2 teaspoons baking powder Provides lift for a fluffy texture.
- 1/2 teaspoon salt Enhances flavors.
- 1 teaspoon pure vanilla extract Adds aromatic notes.
- 1.5 cups chopped fresh strawberries Fold in gently; frozen berries can be used if thawed and patted dry.
For topping (optional)
- 1 cup strawberry glaze or whipped cream For an indulgent finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round pan. Line the bottom with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt until well combined.
- In a large bowl, cream the butter and sugar until light and fluffy — about 3 minutes.
- Add eggs one at a time, beating after each addition, then stir in the vanilla extract.
- Alternate folding in the dry ingredients and milk in three additions, starting and ending with the dry mix.
- Gently fold in the chopped strawberries. Spoon the batter into the prepared pan and smooth the top.
Baking
- Bake the cake for 30–35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool in the pan for 10 minutes, then flip onto a rack to cool completely before frosting.
Notes
For a lower-sugar cake, reduce sugar by 1/4 cup and offset with a tablespoon of honey. To prevent strawberries from sinking, toss them with a tablespoon of flour before folding in.