Fresh Strawberry Vanilla Cake
Add to CollectionFresh Strawberry Vanilla Cake recipe is a lightly sweetened vanilla cake with delicious bursts of strawberries baked throughout and garnished with fresh strawberries along the outside curves. An absolutely delightful, beautiful, and fragrant cake!
Equipment
- 9-inch springform pan (or a 10-inch round cake pan)
- Sifter
- Stand Mixer with Paddle Attachment
- Mixing bowls (3)
- Spatula
Ingredients
- 1½ cups flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup sugar + 2 additional tbsps
- 1 lemon lemon zest
- ⅓ cup unsalted butter , at room temperature
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup heavy cream
- 2 tsp lemon juice
- 1½ pounds strawberries , fresh - hulled and halved
Optional Toppings
- Additional halved strawberries , to surround the outer sides of the cake
- Whipped cream
- Icing
Instructions
- Move the oven rack to the middle position.Preheat oven to 350° F. Grease a 9-inch springform pan (or a 10-inch pie pan) with butter or non-stick baking spray.
- Sift together the flour, salt, and baking powder in a medium-sized bowl. Set to the side.
- Mix together ¾ cup sugar and the lemon zest until well combined, in a separate bowl.
- Using a stand mixer with a paddle attachment, beat together the lemon zest/sugar mix with the butter on medium speed. Do this for about 3-4 minutes until it is fluffy in appearance. NOTE: Scrape down the sides and bottom with a spatula from time to time to ensure all ingredients are mixed together.
- Beat in the egg, followed by the pure vanilla extract.
- Add in half of the flour mixture and mix at low speed until it is just combined.
- Beat in the heavy cream just until combined and then add in the remaining flour mixture. *It is important to NOT over mix.
- Transfer the batter into the greased springform pan. *The batter is thick so it should not escape from the bottom of the springform pan.
- In a separate bowl, toss the strawberries together with the lemon juice and 2 tablespoons of sugar. Ensure each strawberry has been coated. Then carefully place the strawberries sliced-side (top) down but do not press them into the batter.
- Bake the cake for about 10 minutes at 350° F. Reduce the oven temperature down to 325° F and bake for 50 to 60 minutes, or until the top is golden brown in color, the cake is firm, and a toothpick pierced through the cake (not a strawberry) comes out dry.
- Remove from the oven and cool the cake on a wire rack for at least 25 minutes or longer.
- Once cooled, release the springform pan, and transfer the cake to a cake plate or cake stand. Slice the leftover strawberries down the middle (lengthwise) and place around the outside of the cake.
- Serve the Strawberry Cake as it is, with icing, or with whipped cream.
Notes
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