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
- ½ teaspoon salt
- 1 cup whole milk (room temp)
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced small & patted dry
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). 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 60–75 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 purée or milk, and ½ 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