Go Back
–+ servings
The baked strawberry cake on a serving plate topped with fresh strawberries.

Strawberry Cake

Robyn
This beautiful strawberry cake recipe is light and moist, and stays moist for days! Made with fresh strawberries, lemon and vanilla, it is a delicious summer cake.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course baking
Cuisine International
Servings 10 slices
Calories 275 kcal

Equipment

  • 21 cm / 8 inch round cake tin

Ingredients
  

  • 3 eggs weighed in their shells. Mine weighed 166g
  • 166 g butter softened
  • 166 g white sugar granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 lemon zested
  • 166 g plain flour  all purpose flour
  • 1½ teaspoons baking powder
  • 1 tablespoon milk
  • 125g (4½ oz) fresh strawberries washed, dried and roughly chopped into 6-8 pieces.
  • 6 fresh strawberries halved, for the top of the cake.

Instructions
 

  • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F
  • Line a 21 cm (8 inch) round cake tin with baking paper / baking parchment
  • Weigh the three eggs in their shells and use this amount for the butter, sugar and flour.
  • Cream the butter and sugar with the vanilla and lemon zest until pale and fluffy (you can do this by hand with a spoon, or in a food processor).
  • Mix the flour with baking powder.
  • Add one egg to the butter / sugar mixture and stir lightly before adding ⅓ of the flour.
  • Repeat with the remaining eggs and flour.
  • Add 1 tablespoon milk and mix, adding a little more if the mixture looks dry – it should just drop off the spoon.
  • Fold through the chopped strawberries then spoon in to the prepared tin and sprinkle over the 6 remaining chopped strawberries.
  • Place in the preheated oven and bake for for 45 minutes, until a skewer inserted into the middle of the cake comes out clean.
  • Cool in the tin for 10 minutes before turning out to a wire rack to cool completely.
  • Serve with a dusting of icing sugar, optional.

Notes

INGREDIENTS NOTES
  • Strawberries – fresh strawberries. This cake is ideal for those slightly bruised or squishy strawberries.
  • Pain flour – also known as all-purpose flour.
  • Butter – I use unsalted butter, but you could use salted butter if you prefer. Make sure the butter is softened to room temperature to make it easier to beat with the sugar. 
  • Eggs – I use size large eggs which weigh approx 60g / 2oz each, but as you will see with this recipe that you take the rest of your ingredients weights off the eggs.
  • Vanilla – I like to use vanilla bean paste for a strong hint of vanilla. You can use vanilla extract if you prefer.
  • Lemon – lemon zest adds a beautiful light background flavour and I love the combination of lemon and strawberry. You can leave the lemon zest out if you prefer.
 
TIPS
    • Don't be tempted to add more strawberries - it is a balance between getting a cake flavoured with strawberries and one that doesn't cook / is too wet because of the strawberry juices.
    • If your cake is starting to brown on top - cover with foil. You shouldn't need to do this, but ovens do vary.
    • If you want to make this strawberry cake in a square tin (which is easier to cut into slices for school lunchboxes!) - use a 20cm x 20cm (8 inch x 8 inch) tin and cook for 35-40 minutes until a skewer comes out clean.

Nutrition

Calories: 275kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 191mgPotassium: 88mgFiber: 1gSugar: 18gVitamin A: 493IUVitamin C: 17mgCalcium: 57mgIron: 1mg
Keyword moist strawberry cake, strawberry cake recipe

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!