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Fresh Strawberry Cake

A delightful summer dessert bursting with the goodness of fresh strawberries, perfect for gatherings and family-friendly occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup fresh strawberries, hulled and sliced Use ripe strawberries for maximum flavor.
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter, softened For fluffier texture, use room temperature.
  • 4 large eggs Room temperature recommended.
  • 1 cup milk Can substitute with almond or soy milk for vegan version.
  • 2.5 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternately with the milk.
  7. Once combined, gently fold in the fresh strawberries.
  8. Pour the batter evenly into the prepared pans.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Let them cool before frosting with your favorite icing or whipped cream.

Notes

For an epic twist, try mixing in other fruits like blueberries or raspberries for a berry medley. Store the cake in the fridge in an airtight container for up to 4 days or freeze for 2-3 months. Thaw in the fridge before serving.