Strawberry Cake (really easy cake recipe)
Prep
15m
·
Cook
50m
·
Total
1h 5m
About This Recipe
This simple and delicious strawberry cake recipe is made with fresh strawberries and a moist, tender crumb. Topped with a dollop of whipped cream and extra strawberries, it's the perfect dessert for any occasion.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
10)
Scale
Convert
Strawberries
Wet
Dry
Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories309kcal15%
-
Fat10g0%
-
Saturated Fat1g0%
-
Carbohydrates49g2%
-
Fiber1g0%
-
Sugar24g1%
-
Protein5g0%
-
Cholesterol39mg1%
-
Sodium147mg7%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Bake time - I know 200°C/390°F (180°C fan) sounds high for a cake, but for this one it needs a higher temp. If your oven runs weak so it takes longer to bake, it can really affect the bake time of this cake due to the juiciness of the strawberries!At 180°C/350°F (160°C fan) it took me 30 minutes longer, and a bit more moist inside (but still a terrific soft tender crumb).
2. Different measures in different countries - tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.
This cake recipe is forgiving enough such that the difference in cups won't matter - I've made it mixing up US and Australian cups (the greatest size variance) and the outcome was exactly the same.
3. Cake batter recipe is from my Lemon Yogurt Cake and Blueberry Cake. Strawberry Cake version inspired by various recipes I've seen around in including ones from Smitten Kitchen, Martha Stewart and Natasha's Kitchen.
4. Storage -keeps well for 5 days, the crumb stays nice and moist thanks to the yogurt and oil. If it's hot and humid where you are, keep it in the fridge and bring to room temp before serving. If it's cold where you are, it doesn't need to be kept in the fridge. Also freezes 100% perfectly.
5. Nutritionper slice, assuming 12 slices.
2. Different measures in different countries - tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.
This cake recipe is forgiving enough such that the difference in cups won't matter - I've made it mixing up US and Australian cups (the greatest size variance) and the outcome was exactly the same.
3. Cake batter recipe is from my Lemon Yogurt Cake and Blueberry Cake. Strawberry Cake version inspired by various recipes I've seen around in including ones from Smitten Kitchen, Martha Stewart and Natasha's Kitchen.
4. Storage -keeps well for 5 days, the crumb stays nice and moist thanks to the yogurt and oil. If it's hot and humid where you are, keep it in the fridge and bring to room temp before serving. If it's cold where you are, it doesn't need to be kept in the fridge. Also freezes 100% perfectly.
5. Nutritionper slice, assuming 12 slices.