Strawberry Cake
A delightful and easy-to-make strawberry cake that captures the essence of fresh strawberries, perfect for any occasion.
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.
Notes
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. Store any leftover strawberry cake in an airtight container at room temperature for up to 3 days.