Strawberry Sunshine Cake
Brighten your table with the irresistibly cheerful Strawberry Sunshine Cake, a dessert that celebrates the sweetness of fresh strawberries and the zing of a zesty lemon glaze. This light and tender cake is flawlessly balanced, featuring juicy bits of diced strawberries folded into a vanilla-scented batter. Each moist, golden slice is crowned with a luscious drizzle of tangy lemon glaze, which adds a refreshingly vibrant finish. Perfect for spring gatherings, summer picnics, or any special occasion, this easy-to-follow recipe ensures success with straightforward steps and wholesome ingredients like real butter and freshly squeezed lemon juice. Garnish with extra strawberries for a stunning presentation, and enjoy a slice of sunshine in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cups whole milk
- 1.5 cups fresh strawberries (hulled and diced)
- 1 cups powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoons lemon zest (optional)
- 5 pieces strawberries (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and the milk to the wet mixture. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the diced fresh strawberries using a spatula, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth and pourable.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for 10 minutes.
Optional: Garnish with whole or sliced strawberries on top for a decorative touch.
Slice and serve your Strawberry Sunshine Cake and enjoy!
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 644.3 g | 234% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 441.7 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1242 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.
