Easy Strawberry Cake
This Easy Strawberry Cake is a soft vanilla cake topped with sweet, juicy fresh strawberries. Beautifully rustic, bursting with flavor, and a delicious dessert for any occasion!
Servings: 8
Equipment
- 10 inch cake pan or springform pan
Ingredients
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups all purpose flour
- ½ cup milk
- 16 ounces strawberries, hulled and halved
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 350°F and line the bottom of a 10 inch cake pan or springform pan with parchment paper, and lightly grease the sides of the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg and scraping the sides and bottom of bowl as needed.
- Now mix in the vanilla extract.
- Add the baking powder, salt and all purpose flour. Mix on low speed just until barely combined.
- Add the milk and mix on low just until smooth.
- Pour the batter into the prepared cake pan and spread out into an even layer.
- Place the strawberries in a pretty pattern or scatter them around on top of the batter.
- Sprinkle 1 tablespoon of sugar over top of the strawberries.
- Bake the cake in preheated oven on center rack for 40-45 minutes or until toothpick inserted in center comes out clean.
- Cool to just warm or room temperature.
- Run a pairing knife along the edges of the cake to help remove transfer it easily to a cake stand or platter. Serve and enjoy!
Nutrition
Serving: 1 slice | Calories: 336kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 296mg | Potassium: 155mg | Fiber: 2g | Sugar: 30g | Vitamin A: 444IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 2mg
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