Description
This Fresh Strawberry Cake is a delightful and moist dessert featuring a fluffy vanilla batter topped with a generous layer of fresh strawberries. Perfect for a spring or summer treat, this cake combines the sweet freshness of strawberries with a light, buttery crumb, creating a simple yet elegant dessert that serves 8 to 9 slices.
Ingredients
Scale
Wet Ingredients
- 6 tablespoons unsalted butter (at room temperature)
- 1 large egg
- ½ cup skim milk
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup granulated sugar (plus 2 teaspoons for topping)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Topping
- 2 cups sliced fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the unsalted butter and ¾ cup granulated sugar for about 3 minutes until the mixture becomes pale and fluffy, creating a light base for the cake batter.
- Add Wet Ingredients: Mix in the egg, skim milk, and vanilla extract until all the wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt until evenly mixed. Add half of this dry mixture to the wet ingredients and stir gently with a spatula until incorporated. Then add the remaining dry ingredients and stir to combine. Beat the batter for 1 minute until it becomes fluffy and smooth.
- Pour Batter into Pan: Transfer the cake batter into the prepared cake pan and spread it evenly, smoothing the surface for uniform baking.
- Add Strawberries and Sugar: Arrange the sliced fresh strawberries in a single layer on top of the batter. Sprinkle the remaining 2 teaspoons of granulated sugar evenly over the strawberries to enhance their sweetness and promote slight caramelization during baking.
- Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a wooden skewer or cake tester into the center of the cake; it should come out clean when fully baked.
- Cooling: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 20 minutes. This cooling step makes it easier to remove the cake from the pan and slice without breaking.
Notes
- You can substitute skim milk with any milk of your choice, including plant-based milk for a dairy-free option.
- Ensure the butter is at room temperature to cream properly with the sugar, resulting in a light and airy texture.
- For added flavor, consider folding in some lemon zest into the batter before baking.
- Use freshly sliced strawberries for the best texture and flavor; frozen berries will release excess moisture and may affect the cake’s consistency.
- Serve this cake slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream for an indulgent dessert.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
