Fresh Strawberry Cake

Sweet and ripe seasonal strawberries make this cake really delicious. Made with creaming butter and sugar (no vegetable Oil used) for moist buttery crumbs.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Servings servings

Calories 311kcal

Author Subhasmita

Ingredients

2 cups All Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
⅔ cup Softened Unsalted Butter 150 grams , at room temperature
1 cup Granulated Sugar
2 large eggs
2 teaspoon Vanila extract
1 tablespoon Fresh Lemon Zest
1 cup Full fat Greek yogurt. (ref note 1)
2 cups Fresh Strawberries

Instructions

Clean Strawberry well. Pat them dry to get rid of any extra water. Haul and cut into bite sized pieces.
Prepare a 9X5 inch loaf pan or a 9-inch Springform pan. Pre-heat oven to 350 degrees.
In a bowl sift together flour, salt, and baking soda. Keeps aside.
In another bowl, cream softened butter and sugar until light and looks pale in color.
Add vanilla extract, lemon zest, and one egg to the bowl. Whisk until combined.
Add another egg, whisk well.
Add sour cream, mix until combined well.
Add half of the flour mixture. Using a spatula fold the ingredients.
Stir in the rest of the flour mixture and fold just until everything is combined.
Add one-third of the batter to the prepared cake pan, spread one-third of chopped strawberries.
Repeat the above step two times more, until you have used all the batter and strawberries
Bake at 350 degrees for 15 minutes. Then reduce temperature to 325 degrees and bake for another 50-55 minutes.
The cake is done when the top feels firm to touch and the skewer comes out clean.
Let the cake cool down completely before slicing it.
Serve topped with more fresh strawberries or a dollop of whipped cream.

Video

Notes

You can substitute greek yogurt with full-fat sour cream.
If the cake tends to brown quickly at the top, loosely cover the top with a sheet of aluminum foil.

Nutrition