Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Strawberry Cake – really easy cake recipe
This Strawberry Cake is simply in regards to the quickest and best cake you’ll ever make. Loaded with 500g / 1 lb of strawberries IN and ON the cake, it’s an effective way to make use of strawberries once they’re in season! Yogurt makes the crumb moist, it’s not too candy and also you’ll love the trace of lemon.
No stand mixer, no creaming butter. Only one bowl and a wood spoon!
Strawberry cake
A pink sponge cake with pink frosting made totally with contemporary strawberries with out dishonest* is a recipe that’s formally been in growth for 3 years.
I’m assured 2020 shall be The Yr after I lastly crack it. I’m getting shut – and I’m SUPER excited to share it with you. And whereas infinitely doable by any residence prepare dinner, it’s fairly an concerned recipe.
So for now, right here’s the cake you make with all these strawberries – the very best straightforward cake recipe you’ll ever make bursting with contemporary strawberries!
* No dishonest = no meals colouring, no strawberry flavouring, no fancy pants elements like freeze dried strawberries.
The cake is made with a yogurt and oil based mostly batter which retains the crumb fantastically moist for days and offers it extra construction than delicate sponge desserts made with creamed butter so it will probably stand as much as the burden and appreciable juices that sweat out of the strawberries.
It’s nonetheless a fantastically gentle crumb, it’s simply not as delicate as conventional butter and sponge desserts. I’ve used it for Blueberry Cake and this Lemon Yogurt Cake for those who’d prefer to learn suggestions from individuals who have tried it (spoiler: it’s good!)
What goes in Strawberry Cake
So right here’s what you want:
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Strawberries – 500g/1 lb to be precise! Some goes in the cake, most goes on prime;
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Flour, sugar, egg, baking powder, vanilla, salt – all the standard suspects in desserts;
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Lemon – the freshness of lemon works so properly in desserts made with berries! Proof -> Strawberry Cheesecake, Blueberry Cake, Blueberry Cheesecake Bars, Blueberry Lemon Loaf; and
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Oil and yogurt or bitter cream – as famous above, that is what retains the crumb actually moist in addition to including a contact of tang, reinforcing the brightness we get from the lemon.
How you can make this straightforward Strawberry Cake
Being that this doesn’t have creamed butter in it, it’s a one-bowl, hand combined batter. Whisk Moist elements first, then combine the dry in.
A few of the strawberries go contained in the cake – not an excessive amount of, I used to be just a little overenthusiastic about this at first however the strawberries made the batter so moist and weighed it down a lot it took 1 hour 40 minutes to prepare dinner! Most go on prime – they maintain their type fairly properly however burst with juice once you chew into them.
I’m so unoriginal that each time I see strawberries and baked items, I instantly suppose cream. So for me, a (massive!) dollop of freshly whipped cream is necessary for serving.
Although lately, I actually confirmed my wild aspect after I served it heat with ice cream – and it was to die for. As with most desserts, the within is just a little “pudding like” when it’s nonetheless heat from the oven (therefore why most cake recipes sternly instruct you to be affected person and let the cake cool totally earlier than serving).
However for this Strawberry Cake, that “pudding like” texture with the nice and cozy strawberries simply appeared to reinforce the consuming expertise. Particularly with that (adventurous! dangerous!) scoop of ice cream I plonked on the aspect.
It’s terrific each methods – at room temp OR heat. You select! – Johnsat x
Watch methods to make it
Ingredients
- 500g / 1 lb strawberries , hulled (ie tops removed)
- 1 cup sugar , caster/superfine best but granulated ok too
- 1/2 cup oil , canola or vegetable oil
- 2 eggs , large (~50g/1.75 oz each)
- 1 tbsp grated lemon rind
- 1/4 cup lemon juice (1 large lemon)
- 1 cup plain yoghurt , unsweetened (Greek or just plain)
- 1 tsp vanilla extract (or essence)
- 2 1/4 cups flour , plain/all purpose
- 4 tsp baking powder (or 1 1/4 tsp baking soda)
- Pinch of salt
- Whipped cream
- Extra strawberries
- Icing sugar/ powdered sugar , for dusting
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
- Topping: Cut the remaining strawberries in half.
- Place Wet ingredients in a bowl and whisk well for 1 minute.
- Add Dry ingredients then whisk well until lump free.
- Pour half into cake pan, smooth surface. Scatter over diced strawberries.
- Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
- Bake 50 minutes or until skewer inserted into centre comes out clean. (Note 1) If you need to cook longer, cover with foil if it starts getting too golden.
- Stand 15 minutes in the cake pan before turning out onto cooling rack.
- Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream!
Notes
1. Bake time – I know 200°C/390°F (180°C fan) sounds high for a cake, but for this one it needs a higher temp. If your oven runs weak so it takes longer to bake, it can really affect the bake time of this cake due to the juiciness of the strawberries! At 180°C/350°F (160°C fan) it took me 30 minutes longer, and a bit more moist inside (but still a terrific soft tender crumb).
2. Different measures in different countries – tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.
This cake recipe is forgiving enough such that the difference in cups won’t matter – I’ve made it mixing up US and Australian cups (the greatest size variance) and the outcome was exactly the same.
3. Cake batter recipe is from my Lemon Yogurt Cake and Blueberry Cake. Strawberry Cake version inspired by various recipes I’ve seen around in including ones from Smitten Kitchen, Martha Stewart and Natasha’s Kitchen.
4. Storage – keeps well for 5 days, the crumb stays nice and moist thanks to the yogurt and oil. If it’s hot and humid where you are, keep it in the fridge and bring to room temp before serving. If it’s cold where you are, it doesn’t need to be kept in the fridge. Also freezes 100% perfectly.
5. Nutrition per slice, assuming 12 slices.
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