Description
A delightful classic strawberry cake that combines light, fluffy cake layers with fresh strawberries for a moist and flavorful dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter
- 1 cup milk
- 3 large eggs
- 2 cups fresh strawberries (sliced)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the creamed mixture, alternating with the milk.
- Fold in the sliced strawberries gently.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for a few minutes, then transfer to a serving plate.
- Serve warm or at room temperature.
Notes
Consider adding a hint of lemon zest for a refreshing twist. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg