Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Strawberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 4 reviews

This delightful Strawberry Cake features a moist, tender crumb topped with fresh, juicy strawberries that caramelize beautifully in the oven. Perfect as a light dessert or an elegant tea-time treat, this cake combines the richness of butter and vanilla with the natural sweetness and tartness of strawberries for a comforting, fruity flavor profile.

  • Total Time: 1 hour 25 minutes
  • Yield: 1 9-inch cake (serves approximately 8 slices)

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour, (spooned into measuring cup and leveled-off)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 6 tablespoons unsalted butter, (softened, plus more for greasing the pan)
  • 1 cup + 2 tablespoons sugar, (divided)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk (low-fat is fine)

Topping

  • About ¾ lb strawberries, (hulled and halved)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter a 9-inch (23-cm) deep dish pie pan or a 9-inch (23-cm) round cake pan thoroughly to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning. Set this mixture aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and 1 cup of sugar until the mixture becomes pale, fluffy, and light, approximately 3 minutes. This step incorporates air, helping the cake rise.
  4. Add Egg and Vanilla: Lower the mixer speed and add the egg and vanilla extract. Beat until the ingredients are well combined, ensuring a smooth batter.
  5. Incorporate Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Continue beating on low speed until the batter is smooth and thick, avoiding overmixing to maintain the cake’s tenderness.
  6. Arrange Batter and Strawberries: Transfer the batter into the prepared pan and smooth the surface with a spatula. Arrange the strawberry halves cut side down across the batter to cover the entire surface evenly. Sprinkle the remaining 2 tablespoons of sugar over the strawberries to enhance caramelization.
  7. Bake the Cake: Place the pan in the oven and bake for 10 minutes at 350°F (175°C). Then, reduce the oven temperature to 325°F (165°C) and continue baking for about 1 hour, or until the cake turns lightly golden and a tester inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature with optional sweetened whipped cream or vanilla ice cream for an indulgent finish.
  9. Storage: Store the cake loosely covered at room temperature for several days, preserving freshness and flavor.

Notes

  • Ensure the butter is properly softened at room temperature for easier creaming with sugar.
  • You can substitute low-fat milk with whole milk or any plant-based milk if preferred.
  • For best results, use fresh, ripe strawberries that are firm but juicy.
  • This cake can be served warm or at room temperature and pairs wonderfully with whipped cream or vanilla ice cream.
  • The cake keeps well at room temperature but can also be refrigerated to extend its freshness; bring to room temperature before serving for best texture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberry-cake-recipe-2/