Fresh Strawberry Cake Recipe- Easy homemade strawberry cake

stirringthingsup 5 Comments
5 / 5 Reviews
This strawberry cake is really easy & quick to make, even if you are new to baking. This doesnt require too many ingredients and is quick to put together when strawberries are in season. I try to make this every year as it is loved by everyone and gets over before you know it :).This is also not too sweet.
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Quick & easy strawberry cake recipe.

Following is a quick snapshot of all the ingredients you need to make this absolutely delish cake.

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5 from 5 votes

Fresh Strawberry Cake Recipe- Easy homemade strawberry cake

Author: stirringthingsup Cooking Method: Cuisine: Courses: , Recipe Keys: B Baking C Cake recipe D Desserts E Easy recipes S Sponge cake S Strawberry cake S Sweets
Difficulty: Intermediate Prep Time 20 min Cook Time 50 min Total Time 1 hr 10 mins
Servings: 10
Best Season: Suitable throughout the year

Description

I have used fresh strawberries, in case the same is not available, you can go for the dried ones but the result may not be so soft and moist.

I have used lemon zest to enhance the flavor a bit more and not the juice as it may make the cake too sour for my taste. In case you like sour & sweet you can add 1/4 cup lemon juice to this recipe.

I hope you enjoy making this as much as I do.

Happy Baking!

Ingredients

Strawberries

Wet Ingredients for Whisking first

Dry Ingredients

Serving

Instructions

  1. Preparing the Microwave
    • Preheat oven  in convection mode to 180°C
    • Grease and line a 9" cake pan with parchment paper. If you are using a no non stick pan, pls do use the paper because the cake will be moist and might get disfigured.
  2. Preparing Strawberries
    • For baking with the cake: Cut the strawberries into ~1" pieces.
    • Topping: Cut the remaining strawberries in half.
  3. Making the Cake
    • Take all the Wet Ingredients in a bowl and whisk well for 1 minute.
    • Add Dry ingredients and whisk well until the batter is lump-free.
    • Pour half of the batter into the cake pan, smoothen the surface. scatter the strawberries evenly.
    • Top with the remaining batter. Smoothen the surface, then top with halved strawberries, place the cut face down in the batter
    • Bake 45-50 minutes or until the skewer /knife inserted into its center comes out clean. 
    • Stand 15 minutes in the cake pan before turning out onto the cooling rack. Don't rush this step as the cake will break if very hot.
    • Cool for 15 minutes more before serving warm or at room temp. Dust with icing sugar, and serve with Fresh cream/ whipped cream or ice cream.
    1. Wash the Strawberries well and dry them well on a kitchen cloth so that the cake doesnt become soggy. 2. In case your oven/ microwave heating is weak this may take longer than 45mins as due to strawberry juices teh cake takes longer to bake, thus you might want to bake longer. 3.Cake batter recipe is inspired by many authors that I have read online Martha Stewart, Natasha's kitchen and Nabi. 4. Storage- Cake stays fresh for 4-5 days in refrigerator. 5. If using a no non stick pan pls dont skip the parchment paper as the bottom may be moist. 6. Let the cake cake cool completely in the pan before taking it out as it might break.
Keywords: Cakes, Desserts, Brunch recipe, Strawberry cake, Sponge cake

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Shruti M

Food Blogger

I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.

I approach cooking with an emphasis on family-friendly food and the tastiest ways to eat healthy together! When not in my kitchen, I’m often reading or painting, and exploring the best food locations whenever I can.

Food has a special ability to bring people together. I often find this in my own life and I hope you will find that this online community feels just as welcoming as a real kitchen. For me, cooking together builds the best communities, let’s get cooking together!

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