Strawberry Cake
Bright, tender, and bursting with fresh fruit, this easy Strawberry Cake is a cozy dessert perfect for gatherings or a sweet weeknight treat.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
Wet ingredients
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh strawberries, chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Gently fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan, spread evenly, and bake for 30–35 minutes or until a toothpick in the center comes out clean; allow to cool before serving.
Notes
Use room-temperature eggs and butter for a smoother batter and better rise. Don’t overmix once you add the flour to keep the cake tender. Bake until a toothpick comes out clean; ovens vary, so start checking at 30 minutes. Store cooled cake in an airtight container in the fridge for up to 4 days. Warm slices briefly before serving to revive freshness.