5.0 from 12 votes
Homemade Strawberry Cake
Strawberry cake is a delicious dessert that is perfect anytime. This homemade cake is a classic dessert that everyone will love. No frosting needed.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 274 kcal
Course:
Dessert , Snacks
Cuisine:
Italian-American Fussion
Ingredients
- 1½ cups + 1¾ tablespoons cake/pastry flour (200 grams total)
- 1 pinch salt
- 1 teaspoon baking powder
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup granulated sugar
- ⅓ cup butter (melted and cooled)*
- 1 teaspoon vanilla
- 3 tablespoons milk (room temperature)
- 1¾ cups strawberries
*If using unsalted butter or vegetable oil add ¼ teaspoon of salt.
EXTRAS
- 1-2 tablespoons Demerara sugar or granulated sugar
- 1-2 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Grease and flour or spray an 8 inch round cake pan.
- In a large mixing bowl whisk together the flour, salt and baking powder. Set aside. Clean and slice the strawberries.
- In the stand mixer with the paddle attachment or large bowl beat on medium speed the eggs, yolk and sugar and until light and fluffy, approximately 3-5 minutes.
- Beat in the butter on high speed, then beat in the vanilla.
- Add the flour mixture and beat on low speed, start to combine, add the milk beat just until combined, do not over beat. Fold in the sliced strawberries.
- Transfer the batter to the prepared cake pan, sprinkle with Demerara sugar if desired, bake for approximately 35-40 minutes, until a toothpick comes out dry or with a few crumbs attached. Let the cake cool in the pan approximately 20-25 minutes then move to a wire rack to cool completely. Dust with powdered sugar and or serve with a scoop of vanilla ice cream or a dollop of whipped cream before serving. Enjoy!
Cup of Yum
If after 30 minutes you noticed the top is browning too much, then cover the cake tent style with foil and continue baking.
Notes
- You can use vegetable oil instead of the melted butter.
- You can make cupcakes, this 8 inch cake will make about 12 cupcakes.
- The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days, or keep it in the fridge for up to 5-6 days. Bring to room temperature before serving.
- Once the cake is completely cooled, wrap it tightly in aluminum foil or plastic wrap, then place in a freezer bag or container. It can be frozen for up to 3 months. Thaw it overnight on the countertop before serving.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
90mg
(30%)
Sodium
88mg
(4%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
348IU
(7%)
Vitamin C
19mg
(21%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 88mg | 4% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.