Description
Indulge in the irresistible goodness of this Strawberry Butter Cake. A moist and tender butter cake studded with fresh strawberries, perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon flour (for coating strawberries)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add dry ingredients to butter mixture, alternating with milk. Mix until just combined.
- Coat Strawberries: Toss chopped strawberries with flour in a small bowl.
- Fold in Strawberries: Gently fold coated strawberries into batter.
- Bake: Pour batter into pan, spread evenly, and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake pairs well with whipped cream or vanilla ice cream.
- If using frozen strawberries, thaw and drain them well before adding to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
