Description
A light and soft cake bursting with fresh strawberry flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, room temp
- 1 cup (240 ml) whole milk, room temp
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup fresh strawberries, mashed or pureed
- 1 cup fresh strawberries, chopped small (for folding)
- Optional: 1 tbsp lemon juice
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease a 9-inch round pan and line the bottom with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, beat eggs and sugar until light. Add oil, milk, and vanilla. Mix until smooth.
- Stir the mashed strawberries into the wet mix. Add lemon juice if desired.
- Add dry mix in two parts, folding gently after each addition. Do not overmix.
- Fold in the chopped fresh strawberries with a spatula.
- Pour batter into the pan. Tap the pan to remove big air bubbles.
- Bake for 30โ40 minutes or until a toothpick comes out clean. Let cool for 10 minutes in pan, then move to a wire rack.
- Let the cake cool fully before frosting or serving.
Notes
Serve with whipped cream, light frosting, or fresh strawberry slices. Store in an airtight container for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg