Strawberry Cake Recipe

Introduction

This Strawberry Cake is a delightful and moist treat perfect for any occasion. Bursting with fresh strawberries and a hint of lemon, it’s a simple cake that feels special. Serve it warm or at room temperature with cream or ice cream for extra indulgence.

Ingredients

• 500g / 1 lb strawberries, hulled (tops removed)
• 1 cup sugar, caster/superfine best but granulated okay too
• 1/2 cup oil, canola or vegetable oil
• 2 large eggs (~50g/1.75 oz each)
• 1 tbsp grated lemon rind
• 1/4 cup lemon juice (from 1 large lemon)
• 1 cup plain yoghurt, unsweetened (Greek or just plain)
• 1 tsp vanilla extract or essence
• 2 1/4 cups plain flour (all-purpose)
• 4 tsp baking powder (or 1 1/4 tsp baking soda)
• Pinch of salt
• Whipped cream, for serving
• Extra strawberries, halved for topping
• Icing sugar / powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 200°C/390°F (180°C fan). Grease and line a 23 cm / 9″ cake pan with baking paper or parchment paper.
2. Step 2: Prepare the strawberries by dicing about one-third of them into 1.5 cm (1 inch) pieces to make 1 cup. Cut the remaining strawberries in half for the topping.
3. Step 3: In a bowl, whisk together the oil, eggs, sugar, lemon rind, lemon juice, yoghurt, and vanilla extract for about 1 minute until well combined.
4. Step 4: Add the flour, baking powder, and salt to the wet ingredients. Whisk until the batter is smooth and lump-free.
5. Step 5: Pour half of the batter into the prepared cake pan and smooth the surface. Scatter the diced strawberries evenly over the batter.
6. Step 6: Pour the remaining batter over the strawberries and smooth the surface again. Arrange the halved strawberries on top, cut side down.
7. Step 7: Bake for about 50 minutes, or until a skewer inserted into the center comes out clean. If the cake begins to brown too much, cover it loosely with foil and continue baking.
8. Step 8: Let the cake stand in the pan for 15 minutes before turning out onto a cooling rack. Allow it to cool for at least 15 minutes before serving.
9. Step 9: Dust the cake with icing sugar and serve warm or at room temperature with whipped cream or ice cream.

Tips & Variations

• Use Greek yoghurt for a thicker, richer texture, or plain yoghurt for a lighter crumb.
• Swap lemon juice and rind for orange to give a different citrus twist.
• For a gluten-free version, try substituting the flour with a gluten-free blend, but adjust baking time as needed.
• If strawberries are out of season, frozen strawberries can be used, but toss them in a little flour before adding to prevent sinking.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. It can also be refrigerated for up to 4 days—bring it back to room temperature or warm slightly before serving. Leftover cake freezes well for up to 2 months; thaw overnight in the fridge and dust with icing sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this cake?

Yes, frozen strawberries work well. To prevent them from sinking, toss them in a little flour before folding into the batter.

What can I substitute for yogurt if I don’t have any?

You can use sour cream or buttermilk in the same quantity as yogurt. These will also add moisture and tang to the cake.

Strawberry Cake Recipe

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★★★★★

4.9 from 67 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This delicious Strawberry Cake is a moist, flavorful treat perfect for any occasion. Made with fresh strawberries, a hint of lemon zest, and a tender crumb, it’s topped with halved strawberries and lightly dusted with icing sugar for a beautiful finish. Serve warm with cream or ice cream for a delightful dessert.

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Ingredients

Scale 1x2x3x

Strawberries

• 500g / 1 lb strawberries, hulled (tops removed)
• Extra strawberries for topping

Cake Batter

• 1 cup sugar, caster/superfine preferred but granulated ok
• 1/2 cup oil, canola or vegetable
• 2 large eggs (~50g/1.75 oz each)
• 1 tbsp grated lemon rind
• 1/4 cup lemon juice (from 1 large lemon)
• 1 cup plain unsweetened yoghurt (Greek or regular)
• 1 tsp vanilla extract or essence
• 2 1/4 cups plain/all purpose flour
• 4 tsp baking powder (or 1 1/4 tsp baking soda)
• Pinch of salt

For Serving

• Whipped cream
• Icing sugar/powdered sugar for dusting

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Instructions

1. Preheat the Oven: Set your oven to 200°C/390°F (180°C fan). This ensures the cake will bake evenly at the correct temperature.
2. Prepare the Cake Pan: Grease and line a 23 cm / 9″ cake pan with baking paper or parchment paper. Any type of cake pan will work, but lining helps easy removal.
3. Prep Strawberries: Dice about one-third of your strawberries into ~1.5cm / 1″ pieces to make 1 cup for the cake filling. Cut the remaining strawberries in half for the topping.
4. Mix Wet Ingredients: In a bowl, whisk together sugar, oil, eggs, lemon rind, lemon juice, yoghurt, and vanilla extract for about 1 minute until well blended.
5. Incorporate Dry Ingredients: Add the flour, baking powder (or baking soda), and a pinch of salt to the wet mixture. Whisk thoroughly until the batter is smooth and lump-free.
6. Assemble the Cake – First Layer: Pour half of the batter into the prepared pan and smooth the surface. Scatter the diced strawberries evenly over this layer.
7. Assemble the Cake – Final Layer and Topping: Pour the remaining batter over the strawberries and smooth the top. Arrange the halved strawberries cut face down on top for an attractive finish.
8. Bake the Cake: Place in the oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean. If the cake browns too much before fully baked, loosely cover it with foil to prevent burning.
9. Cool in Pan: Let the cake stand in the pan for 15 minutes to set before turning it out onto a cooling rack.
10. Final Cooling and Serving: Allow the cake to cool for at least 15 minutes more before serving. Dust with icing sugar and serve warm or at room temperature with whipped cream or ice cream if preferred warm.

Notes

• If the cake starts to brown too much before it is cooked through, cover it with foil to prevent over-browning.
• Use superfine (caster) sugar for best texture, but granulated sugar works as well.
• Serving warm with ice cream creates a lovely dessert contrast, while whipped cream pairs nicely at room temperature.
• Make sure to hull the strawberries to avoid any tough tops in the cake or topping.
• You can substitute baking powder with baking soda as specified, but adjust quantities carefully.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cake, fresh strawberry dessert, lemon strawberry cake, moist cake, summer berry cake