Fresh Strawberry Cake from Scratch
A must-bake delicious summer strawberry cake for creating tea-time moments.
Servings: 4 people
Calories: 296kcal
Ingredients
- 140 grams All Purpose Flour
- 1 tsp Baking Powder
- Pinch Salt
- 120 grams Sifted Powdered Sugar
- 2 large eggs
- 100 ml Milk
- 60 grams Unsalted Butter , Melted
- 1 tsp Vanilla Extract
- 100 grams Strawberry Puree (7-8 medium sized strawberries pulsed in food processor)
- 1 small Strawberry , chopped into small pieces
- 1 tbsp Sliced/Chopped Almonds for putting on top of cake batter
- 1-2 Strawberries , chopped sideways for putting on top of cake batter
Instructions
- Sift together flour, baking powder, sugar and salt and keep aside.
- In a bowl, measure the melted butter and add in the Vanilla Extract.
- Open the eggs in a separate bowl.
- Add the eggs one at a time and beat till eggs are incorporated well.
- Mix the milk, whisk again and then add strawberry puree.
- Now add the sifted dry ingredients in two batches.
- Fold in the chopped strawberry chunks.
- Line a 6-inch or 7-inch cake tin and pour the batter.
- Top it with sliced strawberries and chopped almonds before baking. Bake for 40 min at 160 degree Celsius or till a skewer comes out clean.
Notes
Adding more of chopped strawberries in the batter will make the cake mushy. So do not add more than 1 small chopped strawberry to the batter.
