Homemade Fresh Strawberry Cake
This Strawberry Cake is tender and moist and absolutely loaded with fresh strawberries. It's an easy one-layer cake served with vanilla bean whipped cream.
Servings: 8 slices
Calories: 456kcal
Ingredients
Strawberry Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup whole milk room temp
- 1/2 cup canola oil
- 2 large eggs room temp
- 2 teaspoons vanilla extract
- 4 cups strawberries hulled and cut in half (see notes)
Vanilla Bean Whipped Cream
- 1 cup heavy whipping cream chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste see notes
Instructions
Strawberry Cake
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan then line the bottom with parchment paper. Set it on a baking sheet.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet and mix with a rubber spatula just until they are combined.
- Pour half of the cake batter into the prepared pan and spread it out to create an even layer.
- Top the batter with half of the strawberries cut side down.
- Pour the rest of the batter over the strawberries and spread it out to cover them.
- Top the batter with the rest of the strawberries cut side down.
- Place the baking sheet with the pan in the oven and bake for 50 to 60 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool the cake for 20 minutes then run a knife around the edges before releasing the pan. Allow the cake to finish cooling, about 1 to 2 hours.
Vanilla Bean Whipped Cream
- When you're ready to serve the cake, make the whipped topping. Place the heavy cream, powdered sugar, and vanilla bean paste in a medium-sized bowl.
- Using a hand mixer on high speed, beat until medium-stiff peaks form.
- Serve with the cake and enjoy!
Notes
- Strawberries - to prepare the strawberries, cut around the stem at an angle to remove the leaves and the light area right around them. Then, slice the strawberries in half from top to bottom. If the strawberries are particularly large, you may want to quarter them.
- Vanilla Bean Paste - I recommend using vanilla bean paste in the whipped cream for this recipe. It has a stronger vanilla flavor that pairs well with the strawberries and the specks of vanilla look pretty and interesting.
- You can substitute it with vanilla extract.
- Store the cake covered at room temperature for 1 to 2 days. Or, covered in the fridge for up to 5 days.
- The whipped cream can be stored in an airtight container in the fridge for up to 3 days though it's best to make it fresh when serving the cake if possible.
Nutrition
Serving: 1slice | Calories: 456kcal | Carbohydrates: 48g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 260mg | Potassium: 213mg | Fiber: 2g | Sugar: 28g | Vitamin A: 546IU | Vitamin C: 43mg | Calcium: 111mg | Iron: 2mg
