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Fluffy Strawberry Cake

Fluffy Strawberry Cake

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Ingredients

  • 2 medium eggs
  • 130 g sugar
  • 60 ml milk
  • 60 g sour cream or Greek yogurt
  • 60 g neutral vegetable oil
  • 1 tsp vanilla extract or 1 packet vanilla sugar
  • 200 g all-purpose flour
  • 8 g baking powder
  • 200 g fresh strawberries chopped
  • Butter or oil for greasing the pan
  • Optional: powdered sugar for serving

Instructions
 

  • Preheat the oven to 180°C top/bottom heat. Grease a 20–22 cm baking pan and line the bottom with baking paper.
  • Wash the strawberries, dry them well, hull them, and cut them into small pieces.
  • Beat the eggs and sugar for 2–3 minutes until light and slightly foamy.
  • Add milk, sour cream or Greek yogurt, oil, and vanilla. Mix until smooth.
  • Combine flour and baking powder, then stir briefly into the wet ingredients. Do not overmix.
  • Gently fold in the strawberries. Reserve a few pieces for the top if desired.
  • Pour the batter into the prepared pan, smooth the top, and scatter the remaining strawberries over the surface.
  • Bake for 35–40 minutes, or until golden and a skewer inserted into the center comes out clean.
  • Let the cake cool in the pan for 10–15 minutes, then remove and cool completely.
  • Dust with powdered sugar before serving, if desired.