Description
A soft, sweet cake made with fresh strawberries, perfect for snacks or parties.
Ingredients
Scale
- 1 cup unsalted butter, softened (room temp)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ยฝ teaspoon salt
- 1 cup whole milk (room temp)
- 2 teaspoons vanilla extract
- 1ยฝ cups fresh strawberries, diced small & patted dry
- 1 cup powdered sugar
- 2โ3 tablespoons strawberry purรฉe or milk
- ยฝ teaspoon vanilla extract
Instructions
- Preheat oven to 325ยฐF (160ยฐC). Grease and flour a 9×5 inch loaf pan. Dice strawberries and pat them dry.
- Cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry mix to the wet mix in three parts, alternating with milk. Start and end with the dry mix.
- Stir in 2 teaspoons of vanilla extract.
- Fold in the diced strawberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60โ75 minutes, or until a toothpick in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then move to a wire rack to cool fully.
- For the glaze, mix powdered sugar, strawberry purรฉe or milk, and ยฝ teaspoon vanilla, then drizzle over the cooled cake.
Notes
Wrap the cake in plastic wrap or store in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Freezing slices is also an option.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg