Name: Strawberry Cake (Really Easy Cake Recipe) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Western
Ingredients: 500g / 1 lb strawberries, hulled (tops removed); 1 cup sugar (caster/superfine best but granulated ok too); 1/2 cup oil (canola or vegetable oil); 2 large eggs (~50g/1.75 oz each); 1 tbsp grated lemon rind; 1/4 cup lemon juice (from 1 large lemon); 1 cup plain yoghurt (unsweetened, Greek or just plain); 1 tsp vanilla extract (or essence); 2 1/4 cups plain/all purpose flour; 4 tsp baking powder (or 1 1/4 tsp baking soda); Pinch of salt; Whipped cream; Extra strawberries; Icing sugar / powdered sugar for dusting

Ingredients

500g / 1 lb strawberries, hulled (tops removed)

1 cup sugar (caster/superfine preferred, granulated also okay)

1/2 cup oil (canola or vegetable oil)

2 large eggs (~50g / 1.75 oz each)

1 tbsp grated lemon rind

1/4 cup lemon juice (from 1 large lemon)

1 cup plain yoghurt (unsweetened, Greek or regular)

1 tsp vanilla extract (or essence)

2 1/4 cups plain/all-purpose flour

4 tsp baking powder (or 1 1/4 tsp baking soda)

Pinch of salt

Whipped cream, for serving

Extra strawberries, for topping

Icing sugar / powdered sugar, for dusting

Instructions

Step 1: Preheat your oven to 200°C (390°F), or 180°C (350°F) if using a fan-forced oven. Grease and line a 23 cm (9″) cake pan with baking paper.

Step 2: Prepare the strawberries by dicing about one-third (approximately 1 cup) into 1.5 cm (1″) pieces for inside the cake. Cut the remaining strawberries in half to use as a topping.

Step 3: In a large bowl, whisk together the sugar, oil, eggs, lemon rind, lemon juice, yoghurt, and vanilla extract for about one minute until well combined.

Step 4: Add the flour, baking powder, and salt to the wet ingredients. Whisk thoroughly until the batter is smooth and lump-free.

Step 5: Pour half of the batter into the prepared cake pan and smooth the surface. Scatter the diced strawberries evenly over this layer.

Step 6: Pour the remaining batter over the strawberries and smooth the surface again. Arrange the halved strawberries on top, cut side down.

Step 7: Bake for about 50 minutes, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil.

Step 8: Remove the cake from the oven and let it stand in the pan for 15 minutes. Then turn it out onto a cooling rack.

Step 9: Allow the cake to cool for at least 15 minutes before serving warm or at room temperature. Dust with icing sugar and serve with whipped cream or ice cream if warm.

Tips & Variations

Use ripe, sweet strawberries for the best flavor and natural sweetness.

For a citrus twist, add a teaspoon of orange zest along with the lemon rind.

You can substitute yoghurt with sour cream or buttermilk for a slightly tangier taste.

If fresh strawberries are not available, frozen strawberries (thawed and drained) can be used, but fresh is preferable.

FAQs

Can I use a different type of fruit instead of strawberries?

Yes, this recipe works well with other soft fruits like raspberries, blueberries, or chopped peaches. Adjust the quantity similarly and prepare the fruit as you would strawberries.

Do I need to sift the flour and baking powder?

Sifting is not strictly necessary if your flour is pre-sifted or well aerated. However, sifting can help to evenly distribute the baking powder and prevent lumps, resulting in a lighter cake texture.