Strawberry Cake
This straightforward strawberry cake features fresh strawberry pockets and a tender crumb, making it a delightful everyday dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder to help the cake rise
- 1.5 cups sugar provides sweetness without being cloying
Wet Ingredients
- 0.5 cups unsalted butter, softened main flavor, helps the cake brown
- 1 cup milk loosens the batter
- 3 large eggs adds structure
- 1 teaspoon vanilla extract enhances flavor
Fruits
- 2 cups fresh strawberries, sliced use firm, ripe strawberries for best results
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch cake pan.
- In a large bowl, beat the sugar and softened butter together until fluffy—about 2 to 3 minutes.
Mixing
- Add eggs one at a time, beating well after each addition.
- Stir in the milk and vanilla extract by hand until combined.
- In another bowl, whisk together flour and baking powder.
- Gradually add the flour mixture to the creamed mixture, folding until just combined.
- Fold in the sliced strawberries gently.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan, then flip it onto a rack to cool completely.
Serving
- Serve at room temperature or slightly chilled with a dusting of powdered sugar or whipped cream.
Notes
Use ripe strawberries for best results. Don't overmix the batter after adding flour.