Strawberry Cake (really easy cake recipe)
User Reviews
4.8
Strawberry Cake (really easy cake recipe)
Description
This cake starts by mixing wet ingredients including sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract. Dry ingredients like flour, baking powder, and salt are then whisked in to make a smooth batter. Half the batter is poured into a cake pan, topped with diced strawberries, then covered with remaining batter. Halved strawberries face down form the top layer before baking.
Baked at 200°C (390°F) or 180°C fan, the higher temperature helps set the cake evenly despite the juiciness of the strawberries. The final cake is soft with a tender crumb and balanced lemon-strawberry flavor. Cooling before serving allows the cake to set properly, and it can be enjoyed warm or at room temperature.
This cake keeps well for several days with a moist crumb due to yogurt and oil. It can be refrigerated in hot climates and freezes well for later use. While baking times may vary depending on oven strength, covering the cake with foil prevents excessive browning if needed.
Ingredients
Strawberries
- 500g / 1 lb strawberries , hulled (ie tops removed)
WET:
- 1 cup sugar , caster/superfine best but granulated ok too
- 1/2 cup neutral cooking oil canola or vegetable oil, generic cooking oil
- 2 egg large (~50g/1.75 oz each
- 1 tbsp lemon rind grated
- 1/4 cup lemon juice (1 large lemon)
- 1 cup PLAIN yogurt unsweetened (Greek or just plain
- 1 tsp vanilla extract (or essence)
DRY:
- 2 1/4 cups flour , plain/all purpose
- 4 tsp baking powder (or 1 1/4 tsp baking soda)
- Pinch salt
SERVING:
- Whipped Cream
- strawberry extra
- icing sugar for dusting, aka powdered sugar
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
Strawberries:
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
- Topping: Cut the remaining strawberries in half.
Cake:
- Place Wet ingredients in a bowl and whisk well for 1 minute.
- Add Dry ingredients then whisk well until lump free.
- Pour half into cake pan, smooth surface. Scatter over diced strawberries.
- Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
- Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden.
- Stand 15 minutes in the cake pan before turning out onto cooling rack.
- Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream!
Notes
- The baking temperature is higher than usual to accommodate the moisture from strawberries and ensure set crumb.
- Oven strength affects bake time; weaker ovens need longer and may produce a more moist interior.
- Different cup and tablespoon measures in countries do not significantly affect this recipe’s outcome.
- Removes the need for complex precise measurements due to forgiving batter; can mix cup sizes with consistent results.
- The cake stays moist for up to 5 days refrigerated, or can be frozen successfully.
- Serve with icing sugar dusting and whipped cream or ice cream for extra indulgence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 slices
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271cal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 22mg | 1% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 27mg | 30% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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