Strawberry Cake – really easy cake recipe
This Strawberry Cake is a really easy cake recipe, bursting with fresh strawberry flavor, and perfect for any occasion.
Equipment
- cake pan
Ingredients
Strawberries
- 500 g strawberries hulled
WET
- 1 cup sugar caster/superfine best but granulated ok too
- ½ cup oil canola or vegetable oil
- 2 large eggs (~50g/1.75 oz each)
- 1 tablespoon grated lemon rind
- ¼ cup lemon juice (1 large lemon)
- 1 cup plain yoghurt unsweetened (Greek or just plain)
- 1 teaspoon vanilla extract (or essence)
DRY
- 2 ¼ cups flour plain/all purpose
- 4 teaspoon baking powder (or 1 ¼ teaspoon baking soda)
- 1 pinch salt
SERVING
- Whipped cream
- Extra strawberries
- Icing sugar for dusting
Instructions
Preparation
- Preheat oven to 200°C/390°F (180°C fan).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper.
Strawberries
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about ⅓ 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.
- 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
This cake keeps well for 5 days due to the yogurt and oil. If hot and humid, refrigerate and bring to room temp before serving. Freezes perfectly.
Nutrition
Serving: 1sliceCalories: 271kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 30mgSodium: 22mgPotassium: 304mgFiber: 2gSugar: 20gVitamin A: 65IUVitamin C: 27mgCalcium: 111mgIron: 2mg
Tried this recipe?Let us know how it was!