Description
This Fresh Strawberry Cake is a delightful homemade treat featuring a moist vanilla-flavored cake topped with a layer of fresh, sweet strawberries. Perfect for spring and summer gatherings, this recipe yields a tender, fluffy cake with a pleasant balance of sweetness and fresh fruit flavor, making it a crowd-pleaser for dessert lovers.
Ingredients
Scale
For the Cake Batter
- 6 tablespoons unsalted butter (at room temperature)
- ¾ cup granulated sugar (plus 2 teaspoons for topping)
- 1 large egg
- ½ cup skim milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Topping
- 2 cups sliced fresh strawberries
- 2 teaspoons granulated sugar (for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter with ¾ cup granulated sugar using an electric mixer at medium speed. Continue beating for about 3 minutes until the mixture is pale and fluffy, which adds air and lightness to the cake.
- Add Wet Ingredients: Add the egg, skim milk, and vanilla extract to the butter and sugar mixture. Mix until all ingredients are fully combined and the batter is smooth.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Add half of this dry mixture to the wet ingredients and gently fold it in with a spatula until just incorporated. Then add the remaining dry mixture and continue to combine. Beat the batter for 1 minute to ensure it becomes fluffy and well-aerated.
- Pour Batter into Pan: Pour the prepared batter into the greased 9-inch cake pan, spreading it evenly to create a smooth surface.
- Add Strawberry Topping: Arrange the sliced fresh strawberries evenly on top of the batter in a single layer. Sprinkle the remaining 2 teaspoons of granulated sugar over the strawberries to enhance their sweetness and caramelize them slightly during baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a wooden skewer or cake tester into the center of the cake; it should come out clean or with a few moist crumbs attached when the cake is fully baked.
- Cool Before Serving: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for at least 20 minutes before removing the cake from the pan and slicing. This resting time helps the cake set and makes it easier to cut.
Notes
- Make sure the butter is at room temperature to help achieve a fluffy batter when creamed.
- Use fresh, ripe strawberries for the best flavor and juiciness in the topping.
- If desired, dust the cooled cake lightly with powdered sugar before serving for an extra touch of sweetness and presentation.
- The cake is best enjoyed within two days; store in an airtight container in the refrigerator.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
