Fresh Strawberry Cake
A comforting and delightful cake that captures the essence of summer with fresh strawberries and a tender crumb, perfect for any celebration.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Swap half with whole-wheat pastry flour for a nuttier bite.
- 2 teaspoons baking powder Lifts the cake to a fluffy finish.
- 1/2 teaspoon salt Enhances the strawberry brightness.
Wet Ingredients
- 1 1/2 cups granulated sugar Try coconut sugar for a deeper flavor.
- 1/2 cup unsalted butter, softened Use dairy-free spread for a vegan version.
- 3 large eggs, room temperature Substitute applesauce (3/4 cup) plus baking powder for egg-free option.
- 1 cup whole milk Almond or oat milk works for dairy-free.
- 2 teaspoons pure vanilla extract A whisper of warmth.
Main Ingredients
- 2 cups fresh strawberries, hulled and chopped Ripe, fragrant berries make all the difference.
- Optionally zest of 1 lemon Brightens the berry flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk the flour, baking powder, and salt in a bowl until evenly combined.
- In a separate large bowl, cream the softened butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, beating well between each addition; the batter should look glossy.
- Stir in the vanilla and milk, alternating with the dry ingredients. Begin and end with the dry ingredients for the lightest texture.
- Fold until just combined — avoid overmixing.
Baking
- Gently fold the chopped fresh strawberries and lemon zest into the batter.
- Pour into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting and Serving
- Frost with simple whipped cream or a light strawberry buttercream.
- Garnish with halved strawberries for a pretty, rustic finish.
Notes
For a lighter cake, replace half the butter with unsweetened applesauce. Keep the frosted cake covered in the refrigerator for up to 3 days.