Strawberry cake is a delightful treat that captures the sweet essence of fresh strawberries. With its bright color and delicious flavor, this cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet snack at home. The best part? It’s really easy to make!
Why Make This Recipe
Making this strawberry cake is a great way to enjoy seasonal strawberries. It’s simple enough for beginners and fun to bake with kids. Plus, the combination of fresh fruit and moist cake makes it incredibly tasty. This recipe is not only quick to prepare, but it also uses ingredients that you probably already have in your kitchen.
How to Make Strawberry Cake
Ingredients
- 500g / 1 lb strawberries, hulled (ie tops removed)
- 1 cup sugar (caster/superfine best but granulated ok too)
- 1/2 cup oil (canola or vegetable oil)
- 2 large eggs (approximately 50g or 1.75 oz each)
- 1 tbsp grated lemon rind
- 1/4 cup lemon juice (from 1 large lemon)
- 1 cup plain yogurt (unsweetened, Greek or just plain)
- 1 tsp vanilla extract (or essence)
- 2 1/4 cups plain/all-purpose flour
- 4 tsp baking powder (or 1 1/4 tsp baking soda)
- Pinch of salt
- Whipped cream (for serving)
- Extra strawberries (for decoration)
- Icing sugar/powdered sugar (for dusting)
Directions
- Preheat the oven to 200°C/390°F (or 180°C for fan ovens).
- Grease and line a 23 cm / 9″ cake pan with baking paper or parchment paper. Any type of cake pan is fine to use.
- Prepare the strawberries: Slice some for the batter and keep a few whole for decoration.
- In a large bowl, mix the sugar and oil until combined.
- Add the eggs, lemon rind, lemon juice, yogurt, and vanilla extract to the mixture. Stir well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
How to Serve Strawberry Cake
Serve your strawberry cake with a dollop of whipped cream on top and a few fresh strawberries for decoration. Dust it lightly with icing sugar for an extra touch of sweetness. It’s perfect for a lovely dessert or an afternoon treat with your favorite beverage.
How to Store Strawberry Cake
Store any leftover strawberry cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you might want to refrigerate it to keep it fresh for a longer time.
Tips to Make Strawberry Cake
- Make sure your strawberries are ripe for the best flavor.
- You can use frozen strawberries if fresh ones are not available; just be sure to thaw and drain them well before using.
- For a more intense strawberry flavor, add a bit of strawberry extract to the batter.
Variation
You can add chopped nuts or chocolate chips to the batter for a different texture and flavor. For a lemon twist, use lemon yogurt instead of plain yogurt.
FAQs
- Can I use other fruits in this recipe?
- Yes! You can use other berries like blueberries or raspberries, or even peaches for a delicious twist.
- Can I make this cake ahead of time?
- Absolutely! You can bake it a day in advance. Just store it properly and keep it covered until you’re ready to serve.
- Is it possible to make this cake gluten-free?
- Yes, you can substitute the all-purpose flour with gluten-free flour. Just ensure that the other ingredients you use are also gluten-free.
Strawberry Cake
Ingredients
Main Ingredients
- 500 g 500g / 1 lb strawberries, hulled Fresh strawberries with tops removed
- 1 cup 1 cup sugar Caster/superfine sugar is best but granulated is okay too
- ½ cup 1/2 cup oil Canola or vegetable oil
- 2 large 2 large eggs Approximately 50g or 1.75 oz each
- 1 tbsp 1 tbsp grated lemon rind
- ¼ cup 1/4 cup lemon juice From 1 large lemon
- 1 cup 1 cup plain yogurt Unsweetened, Greek or just plain
- 1 tsp 1 tsp vanilla extract Or essence
- 2 ¼ cups 2 1/4 cups plain/all-purpose flour
- 4 tsp 4 tsp baking powder Or 1 1/4 tsp baking soda
- 1 pinch Pinch of salt
For Serving
- Whipped cream For serving
- Extra strawberries For decoration
- Icing sugar/powdered sugar For dusting
Instructions
Preparation
- Preheat the oven to 200°C/390°F (or 180°C for fan ovens).
- Grease and line a 23 cm / 9″ cake pan with baking paper or parchment paper.
- Prepare the strawberries: Slice some for the batter and keep a few whole for decoration.
Mixing Ingredients
- In a large bowl, mix the sugar and oil until combined.
- Add the eggs, lemon rind, lemon juice, yogurt, and vanilla extract to the mixture. Stir well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the sliced strawberries.
Baking
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
