Easy Fresh Strawberry Cake is a simple and easy-to-make dessert, made with fresh strawberries. It's perfect to enjoy in the morning for breakfast or as an afternoon snack, especially in the spring when strawberries are ripe and very sweet.
Most strawberry cakes use raw strawberries along with whipped cream or pastry cream, such as in tarts or sponge cakes. This one we are about to show you, however, is an easy-to-make cake with a soft and light crumb and baked strawberries, inside and on top.
Strawberry cake is a very simple dessert to prepare. The dough has a few simple ingredients and very little fat. The chopped strawberries melt during baking and give the cake a delicious flavor and melt-in-your-mouth texture.
Easy fresh strawberry cake is great on its own, maybe served with a cold drink or hot tea.
To make it even more delicious, you can top it with whipped cream, gelato "alla creama" or chocolate gelato. This way, it will become a delicious dessert for an elegant dinner party.
This easy fresh strawberry cake is also perfect as a birthday cake or to celebrate Mother's Day, which is when strawberries are at their best!
Ingredients
- Prep Time: 15 Min
- Cook Time: 45 Min
- Servings: 6
Doses for a 22 cm (9 inch) Non-stick Springform Pan with Removable Bottom
- 115 g (1 cup) of "00" flour
- 70 g (½ cup) of potato starch
- 3 medium whole eggs
- 80 g (⅓ cup) of melted unsalted butter
- 8 g (2 ½ teaspoons) of baking powder
- 150 g (½ cup) of granulated sugar
- 1 organic lemon
- 250 g (about ½ pound) of fresh strawberries
- icing sugar to sprinkle
Kitchen Tools and Equipment
- You don't need any special equipment to make Easy fresh Strawberry Cake. However, if you don't already have it, get a really useful stand mixer to stir the ingredients well, adding them gradually without stopping mixing. We have chosen the Kitchen Aid Artisan machine.
- It's also very important to mix the dry ingredients together. For best results, we recommend sifting the powders with a Fine Mesh Strainer. This allow the flour, potato starch and baking powder to mix evenly.
- A 22 cm (9 inch) Non-stick Springform Pan with Removable Bottom can be very useful to more conveniently remove the cake once baked.
- Finally, we recommend using a cake dome to preserve its fragrance and softness.
Instructions
Step 1) - First, with the help of an electric mixer, beat the eggs with the sugar for at least 5 minutes until the mixture is frothy and smooth.
Step 2) - Meanwhile, in a small saucepan melt the butter over low heat, without letting it sizzle. Let it cool and then add the melted butter to the egg and sugar cream. Continue to mix for a few seconds on high speed until the mixture is well blended.
Step 3) - Now add the grated lemon peel and 2 tablespoons of lemon juice and continue to mix.
Step 4) - Sift together the flour, baking powder and potato starch. Then, reduce the speed of the mixer and add the flours to the mixture, one tablespoon at a time.
Mix on low speed, just long enough for the ingredients to thicken into a creamy mixture.
Step 5) - Finally, pour everything into a baking dish, previously lined with baking paper. Carefully spread the mixture to level the surface.
Step 6) - Wash your strawberries with a damp cloth, not under running water, and dry them perfectly with a dry cloth. This is an essential step. Moist strawberries are heavier and therefore tend to sink to the bottom, as well as overly moisten the batter.
Step 7) - Now cut each strawberry into four equal-sized wedges. Arrange them on top of the cake, covering it completely. Since you gently press the strawberries into the top of the batter, they will sink even more during baking. The cake looks great when you cut it and have the cooked strawberries in the center of the cake.
Step 8) - Bake in a preheated oven at 170° C (340 F) for about 45 minutes, in the middle rack of the oven. The cake'll be ready when a golden crust forms on the surface.
Remove your easy fresh strawberry cake from the oven and let it cool, then sprinkle with icing sugar and serve.
Read also:
- Strawberry Gelato Recipe
- Strawberry Tiramisu Recipe
- Strawberry Mascarpone Cake
- Strawberry Semifreddo (all’Italiana, with Pastry Cream and Meringue)
- Chocolate Covered Strawberries
Storage
Store the strawberry cake under a glass bell or in a container with a lid for up to 2-3 days. You can freeze it already portioned.
Variations
- BUTTER: If you want to have a lighter version of the Easy Fresh Strawberry Cake, you can leave out the butter and replace it with 70 g (5 tablespoons) of vegetable oil, such as Canola oil or Grapeseed oil.
- CHOCOLATE: Strawberries and chocolate are known to be an amazing combo! If you have a big sweet tooth and love chocolate, you can definitely add a handful of dark chocolate chips on top of the cake before baking. Also, for a double chocolate flavor, you can dust with unsweetened cocoa instead of powdered sugar.
- HEART CAKE: The Easy fresh Strawberry Cake is a very eligible dessert to make for both Valentine's Day and Mother's Day. On both of these important dates, it's perfect to use a heart shape cake pan and you'll have great success with your amazing strawberry heart cake!
Recipe Card
Easy Fresh Strawberry Cake Recipe
Ingredients
- 115 g flour 1 cup,"00"
- 70 g potato starch ½ cup
- 3 eggs medium size and whole
- 80 g unsalted butter ⅓ cup, melted
- 8 g baking powder 2 ½ teaspoons
- 150 g granulated sugar ½ cup
- 1 lemon organic
- 250 g strawberries ~½ pound, fresh
- powdered sugar for decoration
Instructions
- with the help of an electric mixer, beat the eggs with the sugar for at least 5 minutes until the mixture is frothy and smooth.
- Meanwhile, in a small saucepan melt the butter over low heat, without letting it sizzle.
- Let it cool and then add the melted butter to the egg and sugar cream.
- Continue to mix for a few seconds on high speed until the mixture is well blended.
- Add the grated lemon peel and 2 tablespoons of lemon juice and continue to mix.
- Sift together the flour, baking powder and potato starch. Then, reduce the speed of the mixer and add the flours to the mixture, one tablespoon at a time.
- Mix on low speed, just long enough for the ingredients to thicken into a creamy mixture.
- Pour everything into a baking dish, previously lined with baking paper. Carefully spread the mixture to level the surface.
- Cut each strawberry into four equal-sized wedges. Arrange them on top of the cake, covering it completely. Since you gently press the strawberries into the top of the batter, they will sink even more during baking. The cake looks great when you cut it and have the cooked strawberries in the center of the cake.
- Bake in a preheated oven at 170° C (340 F) for about 45 minutes, in the middle rack of the oven. The cake'll be ready when a golden crust forms on the surface.
- Remove your easy fresh strawberry cake from the oven and let it cool, then sprinkle with icing sugar and serve.
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