Description
A seasonal treat featuring a tender crumb and bright berry flavor, perfect for celebrations or afternoon tea.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup (180ml) whole milk
- 1 cup mashed fresh strawberries (about 8–10 medium berries)
- 1 cup diced strawberries for folding/decoration
- 1 tbsp lemon juice
- Optional: 1/4 cup powdered sugar for dusting or a simple buttercream for frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Toss diced strawberries with the lemon juice and a teaspoon of flour to prevent sinking.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes with a hand mixer.
- Beat in the eggs one at a time, ensuring each is incorporated. Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined—avoid overmixing.
- Fold in the mashed strawberries and the diced berries. The batter will take on a lovely pink hue.
- Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with a simple buttercream.
Notes
Use ripe strawberries for best flavor; adjust for juiciness. Room temperature ingredients yield a lighter cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American