why make this recipe
Strawberry Cake is a delightful treat that combines the sweetness of fresh strawberries with a moist and fluffy cake. It’s perfect for any occasion, whether it’s a birthday, a family gathering, or just a sweet indulgence after dinner. The vibrant pink hue and the aroma of strawberries will surely impress your guests, and the taste is simply irresistible. Plus, it’s a fantastic way to use fresh strawberries when they’re in season!
how to make Strawberry Cake
Ingredients :
- 1 cup of sugar
- 1/2 cup of butter
- 2 eggs
- 2 cups of all-purpose flour
- 1/2 cup of milk
- 2 tsp of baking powder
- 1 tsp of vanilla extract
- 1 cup of fresh strawberries, chopped
- Pinch of salt
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture.
- Fold in the chopped strawberries.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool before serving. Enjoy with coffee or ice cream!
how to serve Strawberry Cake
You can serve Strawberry Cake plain or with a dusting of powdered sugar on top. For an extra treat, add a dollop of whipped cream or a scoop of vanilla ice cream. Fresh strawberries on the side can also enhance the presentation and taste.
how to store Strawberry Cake
To store Strawberry Cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap, then placed in a freezer-safe bag. It can be frozen for up to three months.
tips to make Strawberry Cake
- Make sure your butter is at room temperature for easier creaming with the sugar.
- Use fresh strawberries for the best flavor and texture. If fresh isn’t available, you can use frozen strawberries, just make sure to thaw and drain excess moisture.
- Be gentle when folding the strawberries into the batter to keep the pieces intact.
variation
You can add a lemon zest or a few drops of lemon juice to the batter for a refreshing citrus twist. Additionally, try substituting half of the all-purpose flour with almond flour for a nuttier flavor.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw them and drain any excess moisture before adding them to the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. Just add any toppings right before serving.
Strawberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture.
- Fold in the chopped strawberries.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool before serving.