Easy Strawberry Cake Recipe

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7 months ago

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Easy Strawberry Cake Recipe: You can very much prepare this strawberry cake in the quickest and easiest way ever. This cake, which has 500g/1 lb of strawberries both inside and outside, is a fantastic way to use fresh strawberries throughout their season! You’ll adore the subtle lemon flavor and how moist the crumb is thanks to the yogurt.

The recipe for a pink sponge cake with pink frosting that is made completely with real strawberries, without any trickery, has been in the works for three years.

I have no doubt that 2020 will be the year I finally succeed. I can’t wait to tell you about it when it gets closer. It’s also a very complicated dish, even if any home cook could easily complete it.

Easy Strawberry Cake Recipe

Ingredients

STRAWBERRIES

500g / 1 lb strawberries , hulled (ie tops removed)

WET:

1 cup sugar , caster/superfine best but granulated ok too
1/2 cup oil , canola or vegetable oil
2 eggs , large (~50g/1.75 oz each)
1 tbsp grated lemon rind
1/4 cup lemon juice (1 large lemon)
1 cup plain yoghurt , unsweetened (Greek or just plain)
1 tsp vanilla extract (or essence)

DRY:

2 1/4 cups flour , plain/all purpose
4 tsp baking powder (or 1 1/4 tsp baking soda)
Pinch of salt

SERVING:

Whipped cream
Extra strawberries
Icing sugar/ powdered sugar , for dusting

Instructions

Set oven temperature to 200°C/390°F (fan 180°C).
Grease a 23 cm / 9″ cake pan and line it with parchment or baking paper. (Any kind of cake pan works well.)

STRAWBERRIES:

For the cake’s interior: Dice roughly 1/3 of the strawberries, or about 1.5 cm / 1″ of strawberries, to form 1 cup.
Cut the remaining strawberries in halves to use as a topping.

CAKE

location Blend the wet ingredients thoroughly for a minute in a bowl.
Mix in the dry ingredients and whisk until lump-free.

Transfer half into a cake pan and level the top. Sprinkle over the chopped strawberries.
Place the remaining batter on top. After smoothing out the surface, place half strawberries, cut side down, on top.

A skewer placed in the center should come out clean after 50 minutes of baking. (Note 1) If it becomes overly yellow and you need to cook it longer, cover with foil.
Allow the cake pan to stand for 15 minutes before transferring it to a cooling rack.

Allow to cool for at least fifteen minutes before serving warm or room temperature. When serving warm, top with ice cream or cream dusted with icing sugar!

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Recipe Notes:

Bake time: I realize that 200°C/390°F (180°C fan) is a high temperature for a cake, but this one requires a higher setting. Because of the juiciness of the strawberries, the bake time of this cake might be significantly impacted by a weak oven. It took me 30 minutes longer to bake at 180°C/350°F (160°C fan), and the crumb was somewhat more moist within.

Measurements vary by nation – the sizes of a tablespoon and a cup are marginally different. For the most part, variations in recipes do not significantly impact the final result; but, when it comes to baking recipes, caution is necessary.

This cake recipe is so forgiving that the variations in cups won’t matter; I’ve tried it with US and Australian cups, which have the biggest size differences, and the results were exactly the same.

My Blueberry Cake and Lemon Yogurt Cake recipes are used to make the cake batter. A version of strawberry cake that was influenced by a number of recipes I’ve seen online, including those from Martha Stewart, Smitten Kitchen, and Natasha’s Kitchen.

Storage: Because of the yogurt and oil, the crumb stays pleasant and moist for five days. Store in the refrigerator and reheat to room temperature before serving if the weather is hot and muggy where you are. It doesn’t need to be kept in the refrigerator if it’s chilly where you are.

NUTRITION:

Calories: 271 cal (14%)
Carbohydrates:40g (13%)
Protein:4g (8%)
Fat:11g (17%)
Saturated Fat: 1 g (6%)
Cholesterol:30mg (10%)
Sodium:22mg (1%)
Potassium:304mg (9%)
Fiber:2g (8%)
Sugar:20g (22%)
Vitamin A:65IU (1%)
Vitamin C:27mg (33%)
Calcium:111mg (11%)
Iron:2mg (11%)

FAQs

How to make this easy Strawberry Cake

Being that this doesn’t have creamed butter in it, it’s a one-bowl, hand mixed batter. Whisk Wet ingredients first, then mix the dry in.

I was a little excited about this at first, but the strawberries made the batter so wet and weighed it down so much that it took an hour and forty minutes to cook! A small amount of the strawberries should be inside the cake. Most end up on top; they maintain their shape very well but ooze juice when you bite into them.

I’m so unimaginative that the first thing I think of when I see baked goods with strawberries is cream. For me, serving must include a (large!) dollop of freshly whipped cream.

However, I recently served it warm with ice cream, and it was so delicious that I had to show off my crazy side. Like most cakes, this one has a slightly “pudding-like” interior while still warm from the oven, which is why most cake recipes strongly advise you to wait and let the cake cool completely before cutting into it.

However, the “pudding-like” texture of this Strawberry Cake combined with the warm strawberries somehow improved the taste experience. Particularly when I dropped that (risky! experimental!) scoop of ice cream on the side.