Homemade strawberry cake

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Today I'd like to share a recipe for a super easy, quick cake - a universal vanilla cake covered with luscious strawberries.

The cake is moist, fluffy and lightly vanilla. Strawberries bring natural sweetness that will make you reach for the next slice. The cake will go perfectly with any summer fruit, so try it out with raspberries or blueberries, too!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm tin)

  • 2.5 cups (375 g) wheat flour
  • 40 g cornflour
  • 2 tsp baking powder
  • 250 g unsalted butter, softened at room temperature
  • 1 cup (200 g) sugar
  • 6 large eggs
  • 1 heaped tsp vanilla paste
  • 250 g strawberries
  • Icing sugar, for dusting

Method

  1. Sift 375 g wheat flour, 40 g cornflour and 2 tsp baking powder into a large bowl. Stir dry ingredients through with a whisk to evenly distribute baking powder in flour.
  2. Put 250 g soft unsalted butter into a separate, large bowl and add 200 g white sugar. Cream them together with an electric mixer until light and fluffy.
  3. Add dry ingredients and 6 large eggs to the butter. Do it in turns, beating the contents of the bowl with an electric mixer at medium speed after each step. Start with an egg, then add a few tbsp of flour, add egg again, flour, and so on, until you use up all ingredients. Adding eggs and flour this way will prevent batter from splitting and everything will combine as it should. Once you use up all flour the batter should be quite thick, but still fluid. Finally, mix in one heaped teaspoon of vanilla paste.
  4. Pour the batter into a greased baking tin lined with baking paper, 18 x 28 cm. Spread the batter and even out the top of the cake. Arrange a layer of strawberry quarters at the top. Feel free to use other summer fruit: raspberries, blueberries or blackberries.
  5. Bake the cake in an oven preheated to 180 deg C (no fan), on a second to bottom tray, for 50-60 minutes, until a skewer inserted into the middle of the cake comes out clean. If your cake browns too quickly, cover it with a piece of aluminum foil. Take ready cake out of the oven and set it aside in the baking tin to cool completely. 
  6. Dust generously with icing sugar before serving.
  7. Enjoy!

Approximate nutritional value

100 g

  • 350 kcal
  • Carbs: 41 g 
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 283 kcal
  • Carbs: 33 g 
  • Fat: 15 g
  • Protein: 5 g
  • Fibre: 1 g

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