This old fashioned Strawberry Cake is a moist cake that is very simple to make. It has great crumbs and a slight tang from the fresh strawberries. Here is how to make it from scratch.
Here are some of my other favorite cake recipes – Eggless Marie Biscuit Cake, Lemon Pound Cake, Vanilla Pound Cake, Eggless Chocolate Cake, Sour Cream Pound Cake, and Pumpkin Dump Cake.
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About This Recipe
This Strawberry Cake is a moist and soft homemade cake recipe where a simple Vanilla Cake is topped with lots of Strawberries.
I add Strawberries on to, but you can even add a few chopped strawberries in the batter.
The strawberries lend a beautiful sweet tangy taste to the cake, which makes it irresistible. Believe me, this old fashioned Strawberry Cake recipe is the one you’ll ever need!
This is my favorite Cake recipe to make during Summer when the market is filled with fresh strawberries.
A fluffy vanilla cake loaded with fresh sweet strawberries is the perfect summer treat for any celebration or get together.
This Strawberry Cake is,
- Easy to bake
- Delicious
- A perfect Summer treat
- Loaded with strawberries
- Apt for your Brunch dessert
Ingredients
Strawberries – The highlight of this cake is strawberries, which is one of my favorite summer fruits. Packed with Vitamin C, get your hands on them when they are fresh in the market during summer.
All-Purpose Flour – To make the base we will use All-Purpose Flour. You can also use whole wheat flour, but the taste and texture would be different.
Vanilla Extract – This adds a beautiful hint of vanilla to the cake, which makes it smell even better.
Lemon Zest – For that slightly tangy taste, we will use lemon zest. You can even add orange zest instead.
Other Ingredients – We will need some basic Cake Ingredients too, such as Baking Powder, Baking Soda, Eggs, Vegetable Oil, Melted Butter, Castor Sugar, and Milk.
Step By Step Recipe
Preheat the oven to 350 Degrees F (180 Degrees C). Grease and line a 9 inch round pan.
Mix all-purpose flour, baking powder, baking soda, and lemon zest in a bowl and keep aside.
Whisk vegetable oil, melted butter and sugar in a bowl until pale in colour.
Add egg, one at time, and whisk well after each addition.
Add milk and vanilla extract and mix well.
Now add this mixture into the flour mixture and mix everything well.
Pour the batter in the prepared pan.
Place sliced strawberries on top. Bake for 30-35 minutes.
Remove the pan from the oven and let the cake cool for 5 minutes. Transfer the cake on a cooling rack and cool completely. Cut into slices and serve.
Frequently Asked Question
If you want to avoid adding the egg, you can add in buttermilk instead as a substitute. It makes your cake soft and moist.
You can also use Flax Seeds Eggs if you don’t mind the coarse texture of the same.
You can avoid butter and increase the quantity of vegetable oil, use flax seeds eggs instead of eggs, and use nut-based milk instead of milk, to make it vegan.
You can use Gluten Free Flour instead of All Purpose Flour, to make the same.
If you are adding it into the batter, then yes, you can use it. Don’t thaw it, just mix them in a little flour and fold them into the batter.
But for presentation, I would not suggest you use fresh strawberries. If you use frozen ones, the juice will ooze out from the same when it comes to room temperature.
Serving Suggestions
You can serve it as a dessert for your house parties or weekend brunch. I also like to serve it as an evening snack with my hot cup of Beaten Coffee.
It also makes for a great gift during festivals like Christmas or any other special occasion.
Storage Suggestions
You can cut the cake in small pieces and store it in the refrigerator for up to 5 days. You can heat it again in the microwave for about 15 seconds, before serving.
This cake can be frozen as well. Just wrap it in plastic wrap tightly and freeze for up to 2 – 3 months.
When ready to serve, thaw until it is softened and then reheat it in an oven at 120 degrees for 10-15 minutes or microwave on high for about 40 seconds.
Recipe Card
Strawberry Cake Recipe
Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Lemon Zest
- 1/2 cup Vegetable Oil
- 1/2 cup Melted Butter
- 1 cup Castor Sugar
- 2 Eggs
- 3/4 cup Milk
- 1 tsp Vanilla Extract
- 1 cup Strawberries (fresh and sliced)
Instructions
- Preheat the oven to 350 Degrees F (180 Degrees C).
- Grease and line a 9 inch round pan.
- Mix all purpose flour, baking powder, baking soda and lemon zest in a bowl and keep aside.
- Whisk vegetable oil, melted butter and sugar in a bowl until pale in colour.
- Add egg, one at time and whisk well after each addition.
- Add milk and vanilla extract and mix well.
- Mix dry ingredients with wet ingredients.
- Pour the batter in the prepared pan.
- Place sliced strawberries on top.
- Bake for 30-35 minutes.
- Remove the pan from the oven and let the cake cool for 5 minutes.
- Transfer the cake on a cooling rack and cool completely.
- Cut into slices and serve.
Did you make this recipe? Let me know!