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Strawberry Cake

A delightful and moist strawberry cake perfect for any occasion, topped with whipped cream and fresh strawberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour You can replace with a gluten-free baking blend if desired.
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Can be replaced with a dairy-free alternative.
  • 2 large eggs Can be substituted with unsweetened applesauce or flaxseed meal mixture.
  • 0.5 cups milk Use almond or oat milk for a dairy-free option.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped Frozen strawberries can be used if thawed and drained.
Garnish
  • to taste Whipped cream For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
Mixing
  1. In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Beat in the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  5. Gently fold in the chopped fresh strawberries, being careful not to overmix.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Once the cake is completely cool, top with whipped cream and additional strawberries if desired.
  2. Slice, serve, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months. To reheat, microwave for 15-20 seconds.