Simple Strawberry Cake
Soft, moist, and bursting with the sweetness of fresh strawberries, this Simple Strawberry Cake is the perfect treat for any occasion. Made from scratch with pantry staples like all-purpose flour, sugar, and butter, this recipe shines with the addition of juicy, chopped strawberries folded into the batter. The cake comes together in just 20 minutes of prep time and bakes to golden perfection in under 35 minutes, making it an effortless yet impressive dessert. Serve it as is, or elevate it with a light dusting of powdered sugar and fresh strawberry slices for a stunning presentation. Ideal for summer gatherings, brunches, or as a simple weeknight indulgence, this homemade strawberry cake is a delightful way to enjoy the flavors of the season.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Fresh strawberries (chopped)
- 0.5 cups Strawberries (optional, for garnish)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate large mixing bowl, beat the softened butter with a hand or stand mixer on medium speed until creamy, about 2 minutes.
Add the eggs, one at a time, to the butter, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the flour mixture, mixing until just combined. Do not overmix.
Gently fold the chopped strawberries into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, optionally garnish the cake with additional strawberries and a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 538.0 g | 196% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 342.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 398 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
