A Light, Fresh Dessert
Spring is the perfect time to indulge in lighter, fruit-forward desserts, and this strawberry cake is just the treat to celebrate the season! With sweet, juicy strawberries in every bite, this cake is simple, delicious, and easy to make. Whether you’re enjoying it as a dessert or a snack, it’s a refreshing and lighter alternative to heavier cakes.
Strawberry Cake Recipe
Serves: 8-10 slices
Prep Time: 10 minutes
Bake Time: 30-35 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 cup fresh strawberries, pureed (about 5–6 medium strawberries)
- 1/2 cup regular sugar (or sweetener that measures like sugar, or both)
- 1/4 cup oil
- 1 egg
- 1/2 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish or a round cake pan with parchment paper.
- Prepare the dry ingredients: In a bowl, combine the flour, salt, baking soda, and baking powder. Whisk well.
- Mix the wet ingredients: In another bowl, whisk together the strawberry puree, sugar (or sweetener), oil, egg, and vanilla until smooth and well combined.
- Combine: Slowly add the dry ingredients into the wet mixture, stirring gently until everything is fully incorporated.
- Bake: Pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely before slicing and serving.
Notes:
- Sugar alternatives: If you’re using a sweetener that doesn’t measure like sugar, adjust the amount to suit your preference.
- For extra decadence, serve with a dollop of whipped cream or a sprinkle of fresh berries on top for a light, yet indulgent treat!
Bursting with real strawberries and lightly sweetened, this cake pairs beautifully with a dollop of Greek yogurt or a swirl of whipped topping. It’s perfect for brunch, picnics, or any spring celebration that calls for something fresh and feel-good.