Description
Indulge in the fresh flavors of summer with this delightful Fresh Strawberry Cake. Made with juicy strawberries and a hint of lemon, this moist and tender cake is the perfect treat for any occasion.
Ingredients
Scale
Cake:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- Extra strawberries for garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Prepare the strawberries: Toss the chopped strawberries with 1 tablespoon of flour in a medium bowl; set aside.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and sour cream until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and fold in the floured strawberries.
- Bake: Pour the batter into the cake pan, smooth the top, and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and garnish: Let the cake cool in the pan, then transfer to a wire rack. Garnish with fresh strawberries and powdered sugar.
Notes
- For extra sweetness, serve with whipped cream.
- Use very ripe strawberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
