This strawberry cake recipe is made from scratch with basic ingredients, but full of flavor!
Fresh strawberries are folded into a homemade butter cake batter and baked into a moist and delicious dessert that disappears faster than you said, “Please second!”
- smell: Breathless naturally sweet, fresh strawberry flavor, which is made from ice cream cakes without frosting.
- Skill Level: Even beginner bakers can feel as simple as pastry chefs!
- Suggestions: Homemade strawberry cakes are delicious for afternoon snacks or BBQ snacks with homemade wood-free ice cream, whipped cream, strawberry jam or strawberry cream.
- freezing: The strawberry cake is pretty frozen (see the freezing instructions below). So double and freeze some for later!
Simple ingredients in strawberry cake
strawberry: Choose plump, bright red strawberries and cut them into small pieces. To use frozen strawberries, chop them before use and dry them with a clean tissue. After chopping, make sure to drain well.
Cake batter: No need to use up this recipe’s cake flour! Basics like flour, sugar, eggs, milk and butter may already be on hand!
Favorite sweet changes
- If you don’t have lemon juice, add ½ teaspoon of white vinegar to the milk and wait for about 5 minutes. This will give the cake a rich buttermilk flavor!
- Before baking, sprinkle some toasted almonds and chocolate shaves on top for a little crunch and visual appeal.
- Make a mixed berries cake with blueberries or raspberries. Or how about strawberry banana cake?
- Make sure to cut any fruit you use into similar pieces.
Store leftovers
- The remaining strawberry cake can be covered at room temperature until the next day or in the refrigerator for up to 3 days.
- Freeze the cooled cake (or section) by wrapping parchment paper and placing it in a zippered bag or sealed container. This simple strawberry cake recipe can be frozen for up to a month. Thaw at room temperature.
Extra strawberries?
Have you made this strawberry cake? Be sure to leave a rating and comment below!
Strawberry Cake
Moist, sweet and full of fresh flavor, this strawberry cake is the ultimate summer treat.
Prevent the screen from becoming dark
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Preheat the oven to 350°F. Grease the 9×13 pan and set aside.
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Stir flour, baking soda, salt and cinnamon in a large bowl. Set aside.
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In a small bowl, mix together sugar, milk, melted butter, eggs, lemon juice and vanilla.
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Add the enthusiasm and strawberries to the flour mixture and mix gently.
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Add the milk mixture to the flour mixture and stir with a spatula until combined.
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Sprinkle the batter into the prepared pan.
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If necessary, put it on the strawberry slices. Bake for 40-45 minutes, or until the toothpick is clean.
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Cool and serve with ice cream.
- Bring ingredients to room temperature and use unsalted butter for best results.
- Make sure to throw the berries in the dry mixture. This will stop them from sinking into the bottom of the pan.
- Mix the wet and dry ingredients gently with the mixing spoon until combined, without overmixing or using a blender.
- Cool completely and store in the refrigerator for up to 3 days or in the refrigerator for up to 1 month.
Calories: 208 | carbohydrate: 35g | protein: 3g | Fatty: 7g | Saturated fat: 4g | Polyunsaturated fat: 0.4g | Monounsaturated fat: 2g | Trans fat: 0.2g | cholesterol: 28mg | sodium: 207mg | Potassium: 69mg | fiber: 1g | sugar: twenty oneg | Vitamin A: 223IU | Vitamin C: 12mg | calcium: 20mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Cakes, desserts
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