Old Fashioned Strawberry Cake Recipe
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This old-fashioned strawberry cake is moist and 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 is another of my favorite cake recipes – Eggless Marie Biscuit Cake.
About This Strawberry Cake
This old-fashioned strawberry cake is a moist, soft homemade cake recipe: a simple vanilla cake topped with lots of fresh strawberries. I add strawberries on top of the cake, but you can even add a few chopped strawberries to the batter.
The strawberries lend a beautiful, sweet, tangy flavor to the cake, making it irresistible. Believe me, this 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.
Ingredients
Strawberries – The highlight of this cake is fresh strawberries, which are one of my favorite summer fruits.
If you don’t have fresh strawberries, you can use frozen ones too.
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.
You can also make it gluten-free by substituting all-purpose flour with any gluten-free flour.
Vanilla Extract – This adds a beautiful hint of vanilla, making the cake smell and taste even better. Opt for a good quality one!
Lemon Zest – For that slightly tangy taste, we will use lemon zest. You can even add orange zest instead.
Other Ingredients – We will also need basic cake ingredients, such as baking powder, baking soda, eggs, neutral-flavored cooking oil, melted unsalted butter, caster sugar, and milk.
These ingredients, when combined, make the bread extra soft and moist and help it rise beautifully.
How To Make Old-Fashioned Strawberry Cake
Preheat the oven to 350 Degrees F (180 Degrees C). Grease a 9-inch round pan with butter and cover the base with parchment paper.
Stir together 8 oz (2 cups) all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and 2 teaspoon lemon zest in a large mixing bowl and set aside.
Whisk ½ cup of neutral-flavored oil, ½ cup melted unsalted butter, and 7 oz (1 cup) caster sugar in another medium-sized bowl with a wire whisk until pale.
Add 2 large eggs and whisk until well combined.
Add ¾ cup milk and 1 teaspoon vanilla extract and mix well.
Now add this mixture to the flour mixture and mix everything well using a spatula.
Pour the batter into the prepared pan.
Place sliced strawberries on top. Keep the pan on the middle rack of the oven and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the pan from the oven and let the cake cool for 5 minutes. Transfer the cake to a cooling rack and cool completely. Cut into slices and serve.
Strawberry Cake FAQs
If you want to avoid adding the egg, you can add buttermilk instead as a substitute. It makes your cake soft and moist.
You can also use flaxseed eggs if you don’t mind their coarse texture.
You can avoid butter, increase the amount of oil, use flaxseed eggs instead of eggs, and use nut-based milk instead of milk to make it vegan.
If you are adding it into the batter, then yes, you can use it. Don’t thaw it, just mix it with a little flour and fold it into the batter.
But for the presentation, I wouldn’t suggest using fresh strawberries. If you use frozen ones, the juice will ooze out 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 a great gift for festivals like Christmas or other special occasions.
Storage Suggestions
You can cut the cake into 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 also be frozen. Just wrap it tightly in plastic wrap and freeze for up to 2-3 months.
When ready to serve, thaw until softened, then reheat in an oven at 120 degrees for 10-15 minutes, or microwave on high for about 40 seconds.
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Old Fashioned Strawberry Cake Recipe
Ingredients
- 8 oz (2 cups) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons lemon zest
- ½ cup vegetable oil
- ½ cup melted unsalted butter
- 7 oz (1 cup) castor sugar
- 2 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350 Degrees F (180 Degrees C). Grease a 9 inch round pan with butter and cover the base with parchment paper.
- Stir together 8 oz (2 cups) all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and 2 teaspoon lemon zest in a large mixing bowl and set aside.
- Whisk ½ cup vegetable oil, ½ cup melted unsalted butter, and 7 oz (1 cup) castor sugar in another medium-size bowl using a wire whisk until it is pale in color.
- Add 2 large eggs, and whisk well.
- Add ¾ cup milk and 1 teaspoon vanilla extract and mix well.
- Now add this mixture into the flour mixture and mix everything well using a spatula.
- Pour the batter into the prepared pan.
- Place sliced strawberries on top. Keep the pan on the middle rack of the oven and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- 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.