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Strawberry Cake

Easy Strawberry Cake

A soft, moist strawberry cake made with simple pantry ingredients, sour cream or Greek yoghurt, and fresh chopped strawberries. Perfect for spring and summer baking.
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Ingredients

  • 2 eggs
  • 130 g sugar 2/3 cup
  • 60 ml milk 1/4 cup
  • 60 g sour cream or Greek yoghurt 1/4 cup
  • 60 ml vegetable oil 1/4 cup
  • 1 tsp vanilla sugar or vanilla extract
  • 200 g all-purpose flour 1 2/3 cups
  • 2 tsp baking powder 8 g
  • 200 g strawberries chopped (1 1/3 cups)

Instructions
 

  • Preheat oven to 180°C (350°F). Grease and line a 20 cm round cake tin.
  • Wash, dry, and chop the strawberries. Pat dry and toss lightly with a little flour if desired.
  • In a large bowl, whisk eggs and sugar until pale and slightly frothy.
  • Add milk, oil, sour cream or Greek yoghurt, and vanilla. Whisk until smooth.
  • Sift in flour and baking powder. Fold gently until just combined.
  • Fold in the chopped strawberries.
  • Pour batter into the prepared tin and smooth the top.
  • Bake for 35–40 minutes, or until golden and a toothpick inserted in the centre comes out clean.
  • Cool in the tin for 10 minutes, then transfer to a wire rack.
  • Serve warm or at room temperature.

Notes

  • Dry strawberries well to avoid a soggy cake.
  • Do not overmix the batter.
  • Toss strawberries with a little flour to help prevent sinking.

Nutrition

Calories: 265kcalCarbohydrates: 37gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 145mgFiber: 1gSugar: 20g