Description
A fresh, moist homemade strawberry cake with real strawberries, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (60 ml) vegetable oil
- 2 large eggs
- ½ cup (120 ml) sour cream or Greek yogurt
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (250 g) diced strawberries
- ½ cup (120 g) strawberry puree
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch pan.
2. Whisk flour, baking powder, baking soda, and salt together.
3. Cream butter and sugar, then add eggs and vanilla.
4. Mix in sour cream and oil, then alternate dry mix with milk.
5. Fold in diced strawberries and strawberry puree gently.
6. Pour into pan and bake 35–40 minutes.
7. Cool before frosting with cream cheese or whipped cream.
Notes
Use fresh, ripe strawberries for the best flavor.
Sour cream or yogurt keeps the cake moist.
For a lighter version, frost with whipped cream instead of buttercream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg