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Strawberry Vanilla Butter Cake

Strawberry Vanilla Butter Cake

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 1/2 cups all-purpose flour
  2. 1 cup unsalted butter, softened
  3. 1 cup granulated sugar
  4. 3 large eggs
  5. 1 tsp vanilla extract
  6. 1/2 tsp baking powder
  7. 1/4 tsp salt
  8. 1 cup fresh strawberries, sliced

Instructions

  1. 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.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
  3. 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.
  4. 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.
  5. Stir in the vanilla extract, mixing until evenly distributed throughout the batter.
  6. Gradually fold the dry flour mixture into the wet ingredients, using a spatula. Mix gently until just combined, being careful not to overmix.
  7. Slice fresh strawberries into thin, uniform pieces. Gently fold half of the strawberry slices into the cake batter.
  8. 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.
  9. 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.
  10. 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.
  11. Once cooled, dust with powdered sugar if desired, slice, and serve. Best enjoyed fresh on the day of baking.

Tips

  1. Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
  2. Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
  3. Fresh Strawberries Matter: Use ripe, in-season strawberries for the most vibrant flavor and sweetness.
  4. Even Strawberry Distribution: Gently fold strawberries into the batter to prevent them from sinking to the bottom of the cake.
  5. Parchment Paper Trick: Line your cake pan completely to ensure easy removal and a perfect cake shape.
  6. Toothpick Test: Always check doneness by inserting a toothpick in the center - it should come out with just a few moist crumbs.
  7. 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

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