Strawberries are in season here in London and I am loving it! And, therefore, it is needless to say that you will be seeing quite a few strawberry recipes in the near future. So, to begin the series, I have made a super easy, fresh strawberry cake. Couldn’t be a better start, right? Moreover, this is just a four ingredient cake. Yes, you read that correct! You only need flour, eggs, sugar and strawberries. And no fats needed as well – no oil or butter. Also, no leavening agents. That is because, the whisked eggs are going to act as our rising agent. Therefore, for this fresh strawberry cake, you will need to whisk the eggs really well. The more air you are able to incorporate, the spongier your cake will be.
This fresh strawberry cake is loaded with the berries and it isn’t too sweet as well. So, you are really going to be tasting, every bit of the strawberry delight. While you could always adjust the amount of sugar, suited to your preference, I like it this way. The golden crust with the strawberry halves embedded in it, makes it look so pretty too. This cake is a favourite with everybody. So, you are definitely going to win hearts with this bake.
This is a super easy cake recipe, which you are soon going to find out. However, there are some things you will need to keep in mind, while baking this one. And here is the list.
Some points to bear in mind
- Make sure to use eggs at room temperature. Room temperature eggs, will give you a more frothy and light mixture when whisked with the sugar. And this is crucial to give your cake its texture and structure
- To quickly bring eggs, kept refrigerated, to room temperature, keep them dipped in warm water for five minutes. However, do not leave them in it for longer
- When you fold the flour in the wet mix, do not overdo it. Just when you see no dry flour, you have got the perfect cake batter
- We do this so that, the air bubbles incorporated while whisking the eggs, are not deflated
- Since this is a fresh fruit cake, I would suggest, you make it the same day you want to consume it. While you could refrigerate it until the next day too, but definitely not longer
How to serve the fresh strawberry cake
You can serve a generous slice of this delicious fresh strawberry cake with some whipped cream and/or strawberry sauce. Moreover, you could also enjoy it as is, with your cup of tea or coffee. And that is exactly how I like it. For me, this works as a wonderful tea cake too. No matter how you are planning to serve this, make sure to add a few fresh berries on the side. Additionally, you also could make a delicious strawberry trifle with this one. Simply layer a pudding glass with broken slices of the strawberry cake, whipped cream and chopped berries. And there you have a mouthwatering strawberry dessert ready in no time. In fact, the trifle is a great way to recycle any leftover cake.
Isn’t it great when we have one recipe, and so many possibilities?
So, I hope you are going to give this American fresh strawberry cake recipe a try soon. Believe me, baking this cake, couldn’t get easier. Also, below are some more of my loaf cake recipes, again easy and healthy ones, for you to check out.
Super easy & healthy whole orange loaf cake
Butter & sugar free banana bread
Eat hearty!
Fresh strawberry cake
Equipment
- Oven
- Hand blender
Ingredients
- 170 g plain flour maida
- 170 g granulated sugar
- 200 g fresh strawberries
- 3 large eggs at room temperature
- 1 tsp vanilla essence optional
Instructions
- Cut half of of the strawberries in half and the other half in quarters
- In a mixing bowl crack the eggs and add the sugar and the vanilla essence
- Using a hand blender, whisk the eggs mixture, for at least five minutes, until frothy and pale
- Now, gradually add the flour in the wet mixture and gently fold it in using a rubber spatula*
- Add the quartered strawberries and lightly mix it in
- Pout the cake batter in a greased and parchment paper lined 9 inch baking tin. Arrange the halved berries on top of the poured batter
- In a pre-heated oven, bake the cake at 200°C for 5 minutes and then at 180°C for another 30-35 minutes. Or until a skewer inserted in the centre comes out clean
- Once done, let it sit for 5 minutes, and then remove the strawberry cake on a wire rack and cool completely
- Serve this fresh strawberry cake with some tea/coffee and enjoy!
Notes
- *Do not over mix. Just gently fold the flour in until it doesn't look dry. The idea is to not deflate the air bubbles in the whisked eggs. This is what results in a fluffy and soft cake
- g - grams
- tsp - tespoon
The cake looks so well done and perfect.Can feel the taste just looking at it.Yummy
Thank you so so much maammyyy!