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Strawberry Cake Recipe


Strawberry Cake is a simple cake studded with fresh strawberries. Strawberries are in season now though it is pretty expensive here in Kerala. I thoroughly enjoyed making this awesome cake and my kids devoured them, soon after I clicked the pictures.....they were so good! that I forgot my New Year resolution....yes, total...sin! sin!

I love strawberries and was waiting for strawberries to hit the market to make this cake.  I did make slight changes and overall the cake came out perfect and flavorful. I love ruby red strawberries atop the cake....they looked so pretty....and I could hear them calling my name :)

Oh BTW because I love berries so much,  I created a board " berrilicious" on my pinterest, do check it out for some of the best recipes and dont forget to follow me too..

I wanted to make this cake a bit thinner, but then I thought my 10-inch pan was way too big and I dint have a 9-inch pan....so I finally decided on my 8-inch pan....though it took one hour to bake...it was worth the wait.

I used buttermilk instead of plain milk as stated in the original recipe, and my intuitions were right buttermilk made the cake soft and moist. The cake batter is slightly dense and that helped the strawberries to stay up and not sink down, but make sure that your berries are dry.

I dusted the cake with powdered sugar once the cake cooled down and it looked so tempting...I have this fetish for topping my cake with powdered sugar, but if you like it plain leave it as it is ....either way, its just gorgeous.

I also sprinkled 1 tbsp of sugar on top of the strawberries before baking and it helped to bring out a jammy texture to the berries.

So lets get baking!.
Author: Nisa Homey.
Slightly adapted from Martha Stewart

Method:
Strawberries....I love thee!!

I cut them into fours....I halved them, then cut them into two again.

Preheat oven to 180 degree C and grease and dust a baking pan...keep aside.
Add 1 tsp vinegar to 1/2 cup milk, mix and keep aside...this is our buttermilk substitute.

Bring all ingredients to room temperature. Lightly cream butter with hand mixer. Add in the sugar.

Cream again for 1 min.

Add egg and cream or beat again for 2 min...yes, only one egg!!

Add vanilla, you can see after 2 min of creaming, the batter has become fluffy and creamy.

Add maida and baking powder.

Pour in the buttermilk, reserve 2 tbsp....otherwise, if you pour it all...sometimes the batter might become a bit loose or runny...for this cake we need thick/dense batter....so add the rest of the butter milk accordingly.

Cream for a minute and add the reserved buttermilk if needed...the batter should be a bit dense/thick otherwise, the strawberries will sink in once it starts to bake.

Scoop into the prepared baking pan and level the top with a spatula.

Place the berries gently cut side down.

And sprinkle 1 tbsp of sugar on top. Bake for 50-60 min at 180 degree c or until a tooth pick when inserted comes out clean and crust is golden. Allow it to cool to room temperature.

I like to sprinkle powdered sugar after it has cooled down.

I hope you will enjoy it as much as I did.


Strawberry Cake Recipe


PREP TIME: 10    |  COOK TIME: 50    |  AUTHOR::
  strawberry cake recipe  

  INGREDIENTS

  • Strawberries: 150 gm, hulled and cut into fours
  • Butter: 6 tbsp (85 gms) (I used salted, so omitted extra salt)
  • Sugar: 1 cup
  • Flour: 1 1/2 cups
  • Baking Powder: 1 1/2 tsp
  • Egg: 1
  • Buttermilk: 1/2 cup (I added a tsp of vinegar to plain milk to make buttermilk substitute)
  • Vanilla Extract: 1 tsp.
  • Extra Sugar: 1 tbsp.
  • Powdered sugar: 1 tsp


  METHOD:

  1. Preheat oven to 180 degree C and grease and dust a baking pan...keep aside. Add 1 tsp vinegar to 1/2 cup milk, mix and keep aside...this is our buttermilk substitute.
  2. Bring all ingredients to room temperature. Lightly cream butter with hand mixer. Add in the sugar.
  3. Cream again for 1 min. Add egg and cream or beat again for 2 min.
  4. Add vanilla, flour, and baking powder.
  5. Pour in the buttermilk. The batter should be a bit dense/thick otherwise, the strawberries will sink in once it starts to bake
  6. Scoop into the prepared baking pan and level the top with a spatula.
  7. Place the berries gently cut side down.
  8. And sprinkle 1 tbsp of sugar on top. Bake for 50-60 min at 180 degree c or until a tooth pick when inserted comes out clean and crust is golden. Allow it to cool to room temperature.
  9. Dust with powdered sugar when it is cooled completely.

NOTES

  • Dust powdered sugar only after the cake is completely cooled.
  • You can use blueberries and make blueberry cake.

©Copyright Reserved 2010-2014, Nisahomey.com

Comments

  1. What a lovely cake! I bet the buttermilk did make it quite moist.

    ReplyDelete
  2. Flavorful and yummy cake,love it

    ReplyDelete
  3. Which flour did you use, self rising or all-purpose?

    ReplyDelete
  4. In the photos and instructions you mention adding "maida" but that isn't listed in the ingredients and I don't know what it is. Is there a known substitute that might be available in the USA?

    ReplyDelete
    Replies
    1. Hi Anon, sorry for the confusion...flour is also known in India as "maida" ....so maida is flour only...I will update it...thanks for pointing out....hope this helps...happy baking!

      Delete
  5. I made this today chechi...came out well.. was soft ..

    ReplyDelete
    Replies
    1. Yay! I am so glad that you enjoyed it! Thanks for stopping by :)

      Delete
  6. Nisa, just found you on the internet. I am enjoying your blog and will be trying your recipes! Thank you for sharing! Diane T.

    ReplyDelete
  7. I have a question for you. I can't quite tell based on pictures, but is this a very fluffy cake? I am looking for a strawberry cake recipe that is a bit sturdier as I want it to be the base for a little cake decorating contest I'm in. I need a base that can hold a bit of weight, and I'm hoping to find one that is strawberry. Thanks!

    ReplyDelete
    Replies
    1. Its not a fluffy cake! but if it is for a contest I would suggest you to make a pound cake...which is sturdier and can hot some weight...I do have a chocolate chips pound cake recipe here on the site, just in case you need or you can google a bit....good luck on your contest and thanks a ton for stopping by :)

      Delete
  8. hi nisa, pls. can you explain what's the difference between flour & all purpose flour b'coz some of yr bake receipes are of flour & some all purpose flour. Can i use all purpose flour in the place of flour? My daughter's birthday is approaching & i wanna bake so eagerly waiting for the quick reply. Thanks!

    ReplyDelete
    Replies
    1. Flour and all purpose flour are the same...our good old maida! Sorry for the confusion ....happy baking and birthday wishes to your daughter :)

      Delete
  9. Hi Do you powder the sugar or use the sugar as it is?
    Thanks for the recipe.Planning to try it out

    ReplyDelete
    Replies
    1. I used sugar as it is....hope this helps :)

      Delete
    2. Thank you.
      I tried it and it was very tasty except for the strawberries I got were sour and also the cake was a bit dry.What could be the reason for dryness and it was quite crispy at the top?I added plain milk instead of buttermilk.
      For buttermilk,As mentioned above do I just need to add a tsp of vinegar to milk.But wont this curdle the milk?
      I am now planning to make this cake without the strawberries and do some icing.I hope it will be good.

      Delete

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