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Irresistible Creamy Strawberry Cake Recipe for Sweet Bliss

This Irresistible Creamy Strawberry Cake offers a delightful blend of summer flavors for a perfect treat.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with almond flour for a gluten-free option.
  • 2 cups Granulated Sugar Honey or maple syrup can be used for natural sweetness.
  • 2 teaspoons Baking Powder Essential for cake rise, so do not omit.
  • 1 teaspoon Salt Important to use for optimal taste.
  • 1 cup Unsalted Butter Make sure it's at room temperature for best results.
  • 3 Eggs For an egg-free option, use applesauce or flaxseed meal.
  • 1 cup Milk Almond milk can be used for a non-dairy alternative.
  • 2 teaspoons Vanilla Extract Optional but adds a lovely depth.
  • 2 cups Fresh Strawberries Ripe strawberries improve taste significantly.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cake Pans
  • Cooling Rack

Method
 

How to Make Irresistible Strawberry Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. Prepare the strawberries by washing, hulling, and slicing half for mixing into the batter.
  3. Whisk together in a medium bowl the flour, baking powder, and salt.
  4. Cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing in the vanilla extract.
  5. Combine the dry ingredients with the wet mixture, alternating with milk until just combined. Fold in the sliced strawberries.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely. Frost and decorate with whole strawberries.

Notes

Optional: Garnish with mint leaves for added color and freshness.