Description
Sweet summer vibes come alive with our irresistible Strawberry Cake, a delightful dessert that promises pure indulgence. Creamy layers and fresh berries blend perfectly, inviting you to savor each delectable bite of this simple yet sensational treat.
Ingredients
Scale
Main Ingredients:
- 500 grams (1 lb) strawberries, hulled
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 cup plain yogurt, unsweetened
Wet Ingredients:
- 1 cup sugar
- 1/2 cup canola or vegetable oil
- 1 tablespoon grated lemon rind
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 4 teaspoons baking powder
- 1 pinch salt
Garnish and Topping:
- Whipped cream
- Extra strawberries
- Icing sugar (powdered sugar) for dusting
Instructions
- Prepare the oven by heating to 200°C/390°F (or 180°C fan). Coat a 9-inch cake pan with grease and line the bottom with parchment paper to ensure easy cake removal.
- Prepare strawberries by removing the tops and cutting one-third into small pieces for internal cake distribution. Slice the remaining strawberries in half for decorative topping.
- Create a liquid mixture by whisking sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract together until thoroughly blended and smooth.
- Combine dry ingredients in a separate bowl, mixing flour, baking powder, and salt. Gradually incorporate these into the wet ingredients, whisking until achieving a uniform, lump-free consistency.
- Transfer half the batter into the prepared pan, spreading evenly. Distribute diced strawberries across this layer, then cover with remaining batter. Arrange halved strawberries on top, pressing gently with cut-side facing downward.
- Bake for 50 minutes at the specified temperature. Monitor browning and cover loosely with foil if surface darkens too quickly. Confirm doneness by inserting a skewer into the center, which should emerge clean.
- Allow cake to rest in the pan for 15 minutes post-baking. Carefully transfer to a wire rack and permit additional 15 minutes cooling before slicing to maintain structural integrity.
Notes
- Swap yogurt with dairy-free alternatives like coconut or almond yogurt to make this cake vegan-friendly and suitable for those with lactose intolerance.
- Fresh strawberries work best, but frozen can be used if thawed and patted dry to prevent excess moisture in the cake batter.
- Adjust baking time by checking cake doneness around 40-45 minutes for smaller ovens or if using different pan sizes to avoid overcooking.
- Enhance flavor by adding a light dusting of powdered sugar or creating a quick glaze with lemon juice and confectioners’ sugar for extra moisture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg