Imagine a dessert that combines the rich, velvety texture of butter cake with the bright, sweet burst of fresh strawberries - a culinary masterpiece that will make your taste buds dance with joy! This Strawberry Vanilla Butter Cake is not just a recipe; it's an experience that transforms ordinary baking into an extraordinary moment of pure deliciousness. Whether you're a seasoned baker or a curious kitchen novice, this cake promises to elevate your dessert game and impress everyone who takes a bite.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter mixture, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract, mixing until evenly distributed throughout the batter.
- Gradually fold the dry flour mixture into the wet ingredients, using a spatula. Mix gently until just combined, being careful not to overmix.
- Slice fresh strawberries into thin, uniform pieces. Gently fold half of the strawberry slices into the cake batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Arrange the remaining strawberry slices on top of the batter in a decorative pattern.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, slice, and serve. Best enjoyed fresh on the day of baking.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Fresh Strawberries Matter: Use ripe, in-season strawberries for the most vibrant flavor and sweetness.
- Even Strawberry Distribution: Gently fold strawberries into the batter to prevent them from sinking to the bottom of the cake.
- Parchment Paper Trick: Line your cake pan completely to ensure easy removal and a perfect cake shape.
- Toothpick Test: Always check doneness by inserting a toothpick in the center - it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structure and prevent crumbling.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 42g
Protein: 5g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 115mg