Strawberry Cake Recipe

Introduction

Indulge in the delightful taste of this irresistible strawberry cake, a perfect dessert for any occasion. With its combination of fresh strawberries and a moist, fluffy cake base, this recipe is easy to follow and certain to impress your guests. Each slice bursts with flavor and is visually stunning, making it an ideal centerpiece for celebrations or a simple treat.

Detailed Ingredients with measures

400g fresh strawberries, hulled and sliced

250g all-purpose flour

200g granulated sugar

120ml milk

120g unsalted butter, softened

10g baking powder

2 large eggs

1 tsp vanilla extract

1/4 tsp salt

200ml heavy cream (for topping)

2 tbsp powdered sugar (for topping)

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 10 servings

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Prepare a 9-inch cake pan by greasing and flouring it to ensure easy release after baking.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to ensure they are well mixed. Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Stir in the vanilla extract for a delightful aroma.

Step 5: Combine Wet and Dry Ingredients

Gradually incorporate the dry ingredient mixture into the creamed butter, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6: Fold in Strawberries

Gently fold half of the sliced strawberries into the cake batter, ensuring they are evenly distributed without breaking them down.

Step 7: Prepare for Baking

Pour the batter into the prepared cake pan, spreading it evenly. Arrange the remaining sliced strawberries on top of the batter for a beautiful finish.

Step 8: Bake the Cake

Place the cake in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.

Step 9: Cooling the Cake

Once baked, allow the cake to cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely.

Step 10: Whip the Cream

In a mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This will create a luscious topping for your cake.

Step 11: Frost the Cake

Once the cake is completely cool, spread the whipped cream generously over the top. The cream adds a light and airy texture to complement the moist cake.

Step 12: Garnish and Serve

If desired, garnish with additional fresh strawberries for a colorful presentation. Slice the cake and serve to delighted guests.

Notes

Note 1: Fresh Strawberries

Ensure the strawberries are fresh, ripe, and hulled for optimal flavor and sweetness.

Note 2: Room Temperature Ingredients

For best results, make sure your butter, eggs, and milk are at room temperature to create a smooth batter.

Note 3: Accurate Measurements

Use a kitchen scale for precise measurements, especially for the flour and sugar, as this will help achieve the right texture.

Note 4: Optional Add-ins

Consider adding a hint of lemon zest to the batter for a refreshing citrus note that pairs beautifully with strawberries.

Note 5: Leftover Storage

Store any leftover cake in an airtight container in the refrigerator for up to three days. The whipped cream can be added fresh when serving for the best texture.

Cook Techniques

Preheating the Oven

Preheat your oven to 180°C (350°F) to ensure even baking and to help the cake rise properly.

Creaming Butter and Sugar

Creaming softened butter with granulated sugar creates a light and fluffy texture, which helps to incorporate air into the batter for a soft cake.

Egg Incorporation

Add eggs one at a time to ensure each is well incorporated before adding the next. This helps with achieving a smooth batter.

Dry and Wet Ingredient Combination

Combine dry ingredients (flour, baking powder, and salt) with wet ingredients (butter mixture and milk) alternately. This helps to maintain the structure and texture of the cake.

Folding in Strawberries

Gently fold in half of the sliced strawberries to avoid breaking them down. This ensures the strawberries remain intact and provide juicy bursts of flavor.

Baking the Cake

Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean. This indicates that the cake is cooked through.

Cooling the Cake

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This allows it to finish setting and prevents it from becoming soggy.

Whipping Cream

Whip the heavy cream with powdered sugar until stiff peaks form. This means the cream can hold its shape when spread on the cake.

FAQ

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but be sure to thaw and drain them beforehand to prevent excess moisture in the batter.

How can I store leftover strawberry cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend, but the texture may vary slightly. Make sure it’s a cup-for-cup substitute for best results.

Is it necessary to use unsalted butter?

While unsalted butter is preferred to control the salt content, you can use salted butter if you adjust the added salt accordingly.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered at room temperature or in the refrigerator until ready to serve. Just add the whipped cream topping right before serving for the best texture.

Conclusion

This irresistible strawberry cake is not only a delightful treat for any occasion but also a simple recipe that delivers impressive results. With its combination of fresh strawberries and a moist cake base, it is sure to be a crowd-pleaser. Whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself, this cake is an excellent choice that shines with flavor and charm.

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Strawberry Cake

Indulge in the delightful taste of this irresistible strawberry cake, featuring fresh strawberries and a moist, fluffy cake base that will impress your guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 400 g fresh strawberries, hulled and sliced Ensure the strawberries are fresh and ripe.
• 250 g all-purpose flour Use a kitchen scale for accuracy.
• 200 g granulated sugar Cream with butter for a fluffy texture.
• 120 ml milk Make sure it's at room temperature.
• 120 g unsalted butter, softened Should be at room temperature.
• 10 g baking powder
• 2 large eggs Must be at room temperature.
• 1 tsp vanilla extract Adds a delightful aroma.
• 1/4 tsp salt Balance the sweetness.

See also  Decadent Coconut Cake With Creamy Frosting

Topping Ingredients

• 200 ml heavy cream Whipped for topping.
• 2 tbsp powdered sugar To sweeten the whipped cream.

Method

 

Preparation

1. Preheat your oven to 180°C (350°F). Prepare a 9-inch cake pan by greasing and flouring it.
2. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk together and set aside.
3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy (about 3-5 minutes).
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually incorporate the dry mixture into the creamed mixture, alternating with the milk, and mix until just combined.
6. Gently fold half of the sliced strawberries into the batter.
7. Pour the batter into the prepared pan and arrange the remaining sliced strawberries on top.

Baking

1. Bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center.
2. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Topping

1. In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
2. Spread the whipped cream generously over the cooled cake.
3. Garnish with additional fresh strawberries if desired, then slice and serve.

Notes

Use fresh, ripe strawberries for best flavor. Store leftovers in an airtight container in the refrigerator for up to three days. Add whipped cream just before serving for the best texture.