Easy Strawberry Cake
User Reviews
5
Easy Strawberry Cake
Description
This cake uses fresh strawberries blended into a puree that is mixed into the batter along with cake flour, baking powder, baking soda, salt, eggs, sugar (or maple syrup), Greek yogurt, avocado oil, and vanilla extract. The resulting batter bakes into a soft, moist cake with a delicate strawberry flavor and a tender crumb.
The strawberry buttercream frosting combines softened butter, strawberry puree, vanilla, and powdered sugar to create a smooth, sweet topping, which can be spread or piped over the cooled layers. Optional fresh strawberries can be added on top for garnish and extra texture.
This strawberry cake works well for birthdays or gatherings and can be stored in an airtight container at room temperature or refrigerated to keep it fresh. The recipe mentions alternative frosting options including chocolate, vanilla buttercream, peanut butter Greek yogurt, and cream cheese, giving versatility for different tastes.
It's important to avoid overmixing the batter to maintain a tender texture and to allow the cake to cool fully before frosting.
Ingredients
Strawberry Puree
- 1 lb strawberry washed and hulled, fresh
Cake
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large egg at room temperature
- ½ cup granulated sugar or pure maple syrup
- 1 cup Strawberry Puree
- ½ cup Greek yogurt plain, full fat
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- strawberry for topping (optional, fresh
Strawberry Buttercream Frosting
- 1 cup butter softened to room temperature (vegan butter works)
- ¼ cup Strawberry Puree
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
Instructions
- If you haven't already made the strawberry puree, wash and hull your fresh strawberries and add them to a blender and blend until smooth and no chunks remain. You should end up with 1 ¼ cup strawberry puree. Set aside.
- Preheat the oven to 350ºF. Spray three 6-inch cake pans or two 8-inch cake pans with cooking spray and set aside.
- In a medium mixing bowl, combine dry ingredients: cake flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, add your eggs, sugar, 1 cup strawberry puree, yogurt, oil and vanilla extract. Using a hand mixer whisk on medium high speed until fully combined and smooth.
- While running hand mixer on low speed pour dry ingredients into wet ingredients and mix until batter is just combined and smooth. Don't over-mix!
- Pour batter into prepared cake pans.
- Bake for 20-23 minutes until an inserted toothpick comes out clean. Allow the cake to cool for 5-10 minutes. Remove cake from pans and place on a wire rack to cool completely.
- While cake is cooling make frosting by whipping butter, vanilla and ¼ cup strawberry puree together with a hand mixer on medium speed. Add powdered sugar one cup at a time, whipping on medium speed until fully combined and nice and fluffy.
- Once cake is at room temperature frost it. Cut cake and serve.
- Store cake in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days.
Notes
- Store leftover cake in an airtight container for 1-2 days at room temperature or up to 5 days refrigerated.
- This cake pairs well with various frostings such as chocolate, vanilla buttercream, peanut butter Greek yogurt, or cream cheese.
- Be careful not to overmix the batter to keep the cake tender.
- Use fresh strawberry puree prepared by blending washed and hulled strawberries until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 360kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 303mg | 13% |
| Potassium | 92mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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