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–+ servings
Strawberry Cake Dessert

Discover the magic of Strawberry Cake Dessert with fresh strawberries and a light fluffy texture perfect for any occasion Enjoy the sweet and tangy delight
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 2 cups chopped fresh strawberries
  • to taste whipped cream or frosting for topping and filling

Equipment

  • Two 9-inch round cake pans
  • Electric mixer
  • Medium-sized mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F and prepare two nine-inch round cake pans by greasing and dusting with flour.
  2. Hull and chop the strawberries into small pieces.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a larger bowl, beat together the softened butter and sugar until light and fluffy.
  5. Add the eggs one at a time to the butter mixture, mixing well after each addition, then add the vanilla extract.
  6. Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
  7. Gently fold in the chopped strawberries.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. Once cool, frost the top of one layer with whipped cream or frosting, add sliced strawberries, then place the second layer on top.
  12. Frost the top and sides with remaining cream or frosting and decorate with more fresh strawberries.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 10mgCalcium: 75mgIron: 1mg

Notes

Make sure to use room temperature butter and eggs for the best texture. Avoid overmixing the batter to keep the cake light and fluffy. Use fresh, seasonal strawberries for the best flavor. You can experiment with different frostings, such as cream cheese or chocolate, for variety. This cake can be stored in the fridge for 3-4 days; the flavor often improves after a day.
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