The Best Strawberry Cake From Scratch Wow! Is that really edible? Custom Cakes+ Cake from www.wowisthatreallyedible.com
Description
Strawberry cake is a classic dessert that never goes out of style. It's perfect for any occasion, whether it's a birthday, graduation, or just a regular day when you want to treat yourself. Making a homemade strawberry cake from scratch is easier than you might think, and the end result is absolutely delicious. In this article, I will share my favorite recipe for the best strawberry cake ever.
Prep Time
The prep time for this recipe is about 30 minutes.
Cook Time
The cook time for this recipe is approximately 35 minutes.
Ingredients
- 1 and 1/2 cups of all-purpose flour - 1 and 1/2 teaspoons of baking powder - 1/4 teaspoon of salt - 1/2 cup of unsalted butter, softened - 1 cup of granulated sugar - 2 large eggs - 1/2 cup of whole milk - 1 teaspoon of vanilla extract - 1 and 1/2 cups of fresh strawberries, diced
Equipment
- Mixing bowl - Electric mixer - Measuring cups and spoons - 9-inch cake pan - Parchment paper
Method
1. Preheat your oven to 350°F (175°C). 2. Grease a 9-inch cake pan with butter and line the bottom with parchment paper. 3. In a mixing bowl, whisk together the flour, baking powder, and salt. 4. In another bowl, beat the butter and sugar together with an electric mixer until light and fluffy. 5. Add the eggs to the butter mixture, one at a time, and beat until well combined. 6. Add the flour mixture to the butter mixture in three additions, alternating with the milk and vanilla extract. 7. Fold in the diced strawberries. 8. Pour the batter into the prepared cake pan and smooth the top with a spatula. 9. Bake the cake for 35 minutes or until a toothpick inserted into the center comes out clean. 10. Remove the cake from the oven and let it cool in the pan for 10 minutes. 11. Turn the cake out onto a wire rack and let it cool completely before serving.
Notes
- Make sure the butter is at room temperature before you start baking. - Use fresh strawberries for the best flavor. - You can add a few drops of red food coloring to the batter if you want a more vibrant pink color.
Nutrition Info
- Serving size: 1 slice (1/8 of the cake) - Calories per serving: 270 - Total fat: 12g - Saturated fat: 7g - Cholesterol: 70mg - Sodium: 115mg - Total carbohydrates: 38g - Dietary fiber: 1g - Sugars: 26g - Protein: 3g
Recipes FAQ
Q: Can I use frozen strawberries instead of fresh? A: Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to the batter. Q: Can I make this cake ahead of time? A: Yes, you can make the cake ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Q: Can I use a different type of milk? A: Yes, you can use any type of milk you prefer, but whole milk will give you the best results.
Recipe Tips
- Don't overmix the batter, or the cake will be tough. - To ensure even baking, rotate the cake pan halfway through the baking time. - Let the cake cool completely before frosting it.
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