Fresh Strawberry Cake
This Fresh Strawberry Cake is a delightful dessert that embodies the taste of summer with its fresh strawberries, tender crumb, and bright flavor, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour the cake’s tender structure
- 1.5 cups granulated sugar balances the strawberry brightness
- 2 teaspoons baking powder lifts the cake into a delicate crumb
- 0.5 teaspoon fine sea salt enhances all flavors
- 0.5 cups unsalted butter, softened for richness and moisture
- 2 large eggs, room temperature bind and enrich
- 0.5 cups whole milk, warmed slightly keeps the batter smooth
- 1 teaspoon pure vanilla extract warms the berry notes
- 1 cup strawberry purée (about 1 pint of ripe strawberries, blended) the soul of the cake
- 0.5 cups chopped fresh strawberries for delightful pockets of fruit
- 1 unit optional: zest of one lemon adds a lively lift
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then stir in vanilla and warmed milk until the batter is glossy and smooth.
- Fold in the strawberry purée gently, then add the dry ingredients in two additions, mixing just until combined.
- Gently fold in the chopped fresh strawberries and lemon zest if using.
- Pour into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before frosting or serving.
Notes
For a festive twist, layer the cake with strawberry buttercream; make it lighter by using Greek yogurt in place of half the butter. Turn it into cupcakes by filling liners two-thirds full.