This strawberry cake is super soft, flavorful, and packed with fresh, juicy strawberries. It is so simple to make and you can have it into the oven in 15 minutes.
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Strawberry Cake
This strawberry cake is super soft, flavorful, and packed with fresh, juicy strawberries. It is so simple to make and you can have it into the oven in 15 minutes.
Ingredients
- 2¼ cup all purpose flour - 270 grams
- 2½ tsp baking powder
- ¼ tsp salt
- 9 tbsps. unsalted butter at room temperature - 128 grams
- 1 cup granulated sugar - 200 grams
- 2 tsps. granulated sugar - to sprinkle on top
- ½ tbsp. lemon zest
- 2 large eggs - at room temperature
- 1½ tsp vanilla extract
- ¾ cup buttermilk - at room temperature
- 10 oz. strawberries, hulled and cut into cubes - 280 grams
- 2 oz. strawberries, hulled and halved for the top - 50 grams
- confectioner's sugar - for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch springform pan with parchment paper.
- Whisk flour, baking powder and salt into a small bowl. Set aside.
- In a large mixing bowl, add in butter, sugar and lemon zest. With the paddle attachment, start beating on medium for about 2-3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Mix in the dry ingredients in 3 parts, alternating with buttermilk, beating well after each addition. This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the buttermilk and mixing until combined. Then, add another one third of the dry ingredients, mix, add the rest of the buttermilk, mix, and finally add the last part of the dry ingredients. So, we start and finish with the dry ingredients.
- Fold in the chopped strawberries. Transfer the batter to the prepared pan, top the batter with halved strawberries. Sprinkle the top with 2 teaspoons of sugar.
- Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool down in the pan for 15 minutes. Then release the cake from the pan and transfer to a platter. Dust the top with confectioner's sugar and enjoy!
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