This cake is loaded with strawberries and you are gonna taste strawberry in every bite. It has moist tender crumbs, not overly sweet. Perfect to pair with a cup of tea. My little one adores this cake ( she is obsessed with strawberries) and loves to take it for school snacks.
What do we love about this Strawberry Cake?
Homemade cakes are always the best. We at home love simple buttery cakes without any frosting or cream toppings. Mostly I end up incorporating seasonal fruits to my cakes, like this Apple cake I make often. This strawberry cake is made from scratch with baking staples. It has no artificial colours or flavours. Fresh strawberries are enough to add flavour to it. The cake is made with creaming butter and sugar, instead of oil. So you get that classic cake taste.
Can we use Frozen Strawberries instead?
I would not recommend Frozen strawberries. When frozen strawberries are defrosted because of its high water content they turn to be soft and mushy. And when added to the cake batter defrosted strawberries tend to release more liquid. So it is best to use fresh strawberries when they are in season. Frozen strawberries are best to use in smoothies or use to make a sauce for these Ricotta Pancakes.
Tips For Making Perfect Strawberry Cake
As with any other cake recipes, use fresh ingredients and make sure they are in room temperature. The recipe calls for full-fat Greek Yoghurt (Can be substituted with full-fat sour cream). For best result use as specified. Use fresh and ripe strawberries which are firm to touch. Make sure the oven is temperature calibrated and heats to the specified temperature. Only use the cake pan of the size mentioned in the recipe. As tempting as it might be, but let the cake come to room temperature before you cut.
For cake recipes
Lemon olive oil cake Apple cake Double chocolate banana bread
