Easy Strawberry Cake
This Easy Strawberry Cake is the definitive way to use up all those strawberries you've got hanging around. It's beautifully jammy, perfectly moist, and scintillatingly studded with our favorite little berries.
- 1 1/2 lb strawberries
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar granulated
- 3 large eggs room temperature
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp powdered sugar for dusting
Preheat oven to 350° F. Line a 8 or 9 inch springform pan with parchment paper.
Prep the strawberries: Slice 1 pound of the strawberries into 1/2 cm in thickness or 1/4 inch. Roughly chop the rest of the strawberries into 1 cm pieces or 1/2 inch. In a large bowl, stir together the sliced strawberries, brown sugar, and 2 tbsp of cornstarch until fully coated and juicy. Add to prepared springform pan and spread in an even layer.
Combine the dry and wet ingredients: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, yogurt, oil, and vanilla. Add in the dry ingredients and stir until just combined. Toss the chopped strawberries with about 1 tsp of flour and fold into the batter. This is to keep them from falling to the bottom. Fold these strawberries into the cake batter.
Bake the cake: Pour the cake batter over the strawberry mixture in the springform pan and spread as evenly as possible with a rubber spatula. Bake the cake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Finish the dessert: Remove the side of the springform pan and let the cake cool completely. Flip the cake onto a serving platter carefully. Dust with a bit of powdered sugar, if preferred, slice and serve.
- The best way to store your new fruit cake is right on the counter top. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry
- If you’d prefer to store in the freezer, wrap the cake tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing.
- This method will keep your cake nice and fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil on your counter for up to 3 hours.
Serving: 1slice | Calories: 270kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 81mg | Potassium: 248mg | Fiber: 2g | Sugar: 21g | Vitamin A: 105IU | Vitamin C: 33.4mg | Calcium: 84mg | Iron: 1.4mg