Nothing tastes sweeter than homegrown fresh strawberries. If you use them in this cake, you get a naturally sweet cake and all you have to do is use big sweet strawberries. So, are you ready to learn how to make a fresh strawberry cake? Join me in the bistro kitchen!
Using Fresh Strawberries In Cake
Of course, you can make this recipe with frozen strawberries but this strawberry cake recipe tastes so much better with fresh strawberries.
It is really easy to grow your own strawberries in your garden, greenhouse, or on a balcony.
Even in pots, they do great. Give the strawberry plants enough water and they will bless you with lots of fruit that you can use in this cake.
Fresh Strawberry Cake Ingredients
To make this delicious cake you only need a number of ingredients. Have the following ingredients ready when you start:
- Cake flour
- Sugar
- Margarine room temperature
- Butter room temperature
- Large eggs
- Fresh strawberries
- Baking powder
- Vanilla extract
- Salt
How To Make Fresh Strawberry Cake
Let the butter and eggs get to room temperature before you start. Preheat the oven to 350℉ and brush the cake form with butter.
Measure the ingredients and put the sugar, vanilla extract, salt, and butter in a big bowl.
Mix with a mixer or a fork for at least 5 minutes to get a fluffy mixture.
Add the eggs one egg at a time. Make sure the egg is completely absorbed before adding the next egg.
Then add the margarine and stir through until fully absorbed in the batter.
Sift the flour and spoon it through the batter. Add the cake flour in about 4 batches to the batter. Add the baking powder to the last batch.
Stir until all the cake flour is absorbed by the batter. Pour half of the batter into the cake pan.
Chop half of the strawberries into small cubes and coat them with flour. Puree the other half of the strawberries and stir it into the remaining batter.
Sprinkle the chopped strawberries on the batter in the cake pan. Then pour the remaining strawberry batter into the cake pan.
Put in the middle of the oven and bake for 60 minutes. Check with a bamboo skewer when it comes out clean the cake is ready.
Take it out of the oven and let it cool for at least 10 minutes before removing the cake from the cake pan.
How To Prevent Strawberry Pieces Sink To The Bottom?
If you finely chop strawberries and put them in a cake you run the risk of the strawberries sink to the bottom of the cake.
Add a tablespoon of flour to the strawberries and coat them in flour before you add them to the cake.
How To Store Fresh Strawberry Cake
You can store a cake in a number of ways all depending on how long you want to preserve the cake.
- Room temperature – when you serve the cake within a day or two you can leave it outside of the fridge. Just wrap it in cling film or aluminum foil. You can also store it in an airtight container
- Refrigerator – when to enjoy it longer you can store it in the fridge wrapped in foil or in an airtight container
- Freezer – store your cake in the freezer. Slice the cake and wrap it individually in aluminum foil so you can take out the number of slices you want to serve
If your cake goes stale see how to refresh stale cake so you can still enjoy it.
More Cake Recipes
If you love cake you need to take a look at these cake recipes:
- Apple cake
- Vanilla pound cake
- Blueberry pound cake
- Dutch butter cake
- Buttermilk loaf cake
- 3 ingredient applesauce cake
I hope you love this cake as much as I do. Have fun trying this strawberry cake recipe!
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Fresh Strawberry Cake
Get sweet fresh strawberries and turn them into this amazing fresh strawberry cake. This delicious cake is great to serve as a dessert or sweet treat. Dust with icing sugar or decorate with slices of strawberry.
Ingredients
- 200-gram cake flour (7 oz)
- 200-gram sugar (7 oz)
- 100-gram margarine room temperature (3½ oz)
- 70-gram butter at room temperature
- 3 large eggs at room temperature
- 1 cup strawberries
- 1½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Let the butter and eggs get to room temperature before you start. Preheat the oven to 350℉/175℃ and brush the cake form with butter
- Measure the ingredients and put the sugar, vanilla extract, salt, and butter in a big bowl. Mix with a mixer or a fork for at least 5 minutes to get a fluffy mixture
- Add the eggs one egg at a time. Make sure the egg is completely absorbed before adding the next egg
- Then add the margarine and stir through until fully absorbed in the batter
- Sift the flour and spoon it through the batter. Add the cake flour in about 4 batches to the batter. Add the baking powder to the last batch
- Stir until all the cake flour is absorbed by the batter
Pour half of the batter into the cake pan - Chop half of the strawberries into small cubes and coat them with flour. Puree the other half of the strawberries and stir it into the remaining batter
- Sprinkle the chopped strawberries on the batter in the cake pan. Then pour the remaining strawberry batter into the cake pan
- Put in the middle of the oven and bake for 60 minutes. Check with a bamboo skewer when it comes out clean the cake is ready
- Take it out of the oven and let it cool for at least 10 minutes before removing the cake from the pan
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 19gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 11gCholesterol: 89mgSodium: 242mgCarbohydrates: 47gFiber: 1gSugar: 26gProtein: 5g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.