Easy Strawberry Cake Recipe
A dead-simple Strawberry Cake that's subtly sweet that can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and topped with fresh strawberries to serve as dessert.
Servings: 10 servings
Calories: 295kcal
Ingredients
- 2 cups strawberries mashed
- 1 cup sugar
- 2 large eggs
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon coarse sea salt
Optional For Serving:
- confectioner's sugar for dusting
- 2 cups strawberries, quartered
- fresh mint or basil leaves
Instructions
- Preheat oven to 350⁰F. Line a 9-inch round or 8x8 square cake pan with parchment paper, spray with non-stick cooking spray and set aside.
- If you haven't already, mash 2 cups strawberries with a potato masher or large sturdy fork.
- Beat 1 cup sugar and 2 large eggs until the mixture is pale yellow in color, about 2 minutes. Slowly drizzle in ½ cup olive oil and continue beating the mixture. Stir in 2 teaspoons vanilla extract.
- In a large sieve over the bowl with the liquid ingredients, add 2 cups all-purpose flour, 2 teaspoon baking powder, and ½ teaspoon coarse sea salt. Sift the dry ingredients directly onto the liquid ingredients. Gently stir the dry ingredients into the liquid ingredients until just combined.
- Add the mashed strawberries and gently fold in.
- Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.
- Bake for 25 to 30 minutes, rotating the pan halfway through for even color. Start testing the cake at 25 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.
- Allow the cake to cool briefly in the pan, then pull the cake out onto a rack to continue cooling for at least 20 minutes.
- Dust cake with powdered sugar and garnish with fresh strawberries and herbs.
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Notes
Leftover Strawberry Cake without frosting and fresh starwberries can be stored, covered, on the countertop for a day. Past a day, place leftovers in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 4.2g | Saturated Fat: 1.9g | Fiber: 1.5g