Fresh Strawberry Cake
A tender and delicious cake filled with fresh strawberries, perfect for any occasion and sure to become a family favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Swap half for whole wheat for a nuttier option.
- 1.5 teaspoons baking powder Helps the cake rise light and airy.
- 0.5 teaspoon baking soda Balances texture and browning.
- 0.25 teaspoon salt Enhances the strawberry flavor.
Wet Ingredients
- 0.75 cup unsalted butter, softened Provides richness; use coconut oil for dairy-free.
- 1 cup granulated sugar Sweetens without hiding the fruit.
- 2 large eggs at room temperature Gives structure and lift.
- 2 teaspoons pure vanilla extract Complements the strawberries.
- 0.5 cup sour cream or plain Greek yogurt Adds moisture and tang.
- 0.5 cup milk (dairy or plant-based) Thins the batter for a tender crumb.
Fruit
- 1.5 cups fresh strawberries, hulled and diced The star; frozen can work if well-drained.
Optional Flavoring
- 1 tablespoon lemon zest Brightens flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, mixing after each, then stir in the vanilla.
- Mix in the sour cream (or Greek yogurt) and milk until combined.
- Fold the dry ingredients into the wet mixture gently, stopping when you see no streaks of flour.
- Toss the diced strawberries in a tablespoon of flour and gently fold them into the batter.
Baking
- Pour the batter into your prepared pan and smooth the top.
- If using, sprinkle lemon zest over the batter.
- Bake for 30–35 minutes until golden and a toothpick comes out with moist crumbs.
Cooling and Serving
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature with whipped cream, frosting, or a dusting of powdered sugar.
Notes
For variations, you can fold in white chocolate chips or adjust the recipe to be gluten-free using the specified substitutes.