Strawberry Cake
Easy Strawberry Cake tastes and looks like a bakery cake, but is easier than from-scratch! It’s full of strawberries in the cake.
Equipment
- Oven
- Bowl
- Hand mixer with beaters
- Cutting board
- Knife
- Baking pan
- Whisk
- Rubber spatula
Ingredients
- 1 cup Fresh strawberries
- 1 cup sifted cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 egg
- 1 tsp strawberry essence
- 1/2 cup whole milk at room temperature
- 1-2 drops red or pink food color optional
Instructions
- Preheat oven to 200°C/390°F (180°C).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
- Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
- Add strawberry essence, egg yolks, butter and food colour in a flour mixture, then whisk well until lump free.
- Puree strawberry with milk and blend in flour mixture well.
- In the bowl of an electric stand mixer whisk egg white with sugar little by little until pale and fluffy.
- Add 1/3 of the egg white mixture at a time in flour mixture.
- Bake 30 minutes or until skewer inserted into centre comes out clean. (Note) If you need to cook longer, cover with foil if it starts getting too golden.
- Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely.
- Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.