The 5-minute strawberry cake is an extremely soft, delicate and very easy-to-make dessert, a pantry cake ideal for breakfast or a simple and wholesome snack for your children.
It is called the 5-minute cake because the preparation is very quick: you will need two bowls to place the liquid and dry ingredients separately, then combine everything briefly with a whisk. After adding the strawberries you only have to pour everything into the pan and bake the cake…simple, right?
I make it in many versions; my favorite is the 5-minute cocoa cake. I use it as a base to fill with pastry cream, chocolate or pistachio and it is perfect as a base for glazed cakes. My apple versions are also always very successful.
The method is similar to that of American muffins, but the result is spectacular; you will obtain soft and delicate cakes to customize as you like.
Try the other versions too:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups + 1 tbsp (about 260 g) 00 flour (all-purpose)
- 3/4 cup (150 g) granulated sugar
- 5 tbsp (about 70 g) peanut oil (or another oil of your choice; alternatively 6 tbsp (about 85 g) softened butter)
- 1/3 cup (about 80 g) whole milk
- 1 1/3 tbsp (4 tsp, about 20 g) lemon juice
- 2 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- lemon zest (grated, from half a natural lemon)
- 1 2/3 cups (about 250 g) strawberries (fresh)
- 2 tsp (about 10 g) butter
- 1 tablespoon all-purpose flour
- 2 tbsp (about 15 g) vanilla powdered sugar (confectioners' sugar with vanilla)
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Cutting board
- 1 Kitchen scale
- 1 Springform pan removable springform pan, 9-inch diameter
Procedure
Wash the strawberries, dry them and remove the leaves. Slice 5–6 strawberries into 5 mm (about 3/16 inch) slices for decorating the cake; slice the remaining berries into 3–4 mm (about 1/8–5/32 inch) slices, then cut them in half. Lay them on a plate lined with a paper towel and set aside.
In a bowl, sift the flour with the baking powder and add the sugar.
In another bowl put the eggs, the oil, the milk, the vanilla, the lemon juice and the lemon zest, mixing everything with a whisk until well combined.
Pour the liquid ingredients into the bowl with the dry ingredients and whisk quickly until you obtain a homogeneous batter.
Add the thinly sliced strawberries and stir.
Pour the batter into a greased and floured 9-inch springform pan, level the surface with the back of a spoon and decorate with the thicker strawberry slices.
Bake the cake in a preheated conventional oven at 356°F (180°C) for about 50 minutes.
Always do the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes. For optimal baking when the cake contains fruits with a lot of water like strawberries, I place the pan on the lower rack of the oven.The 5-minute strawberry cake is ready: remove it from the oven and let it cool completely, dust with powdered sugar and serve.
Tips
Storage
You can store the 5-minute strawberry cake in the refrigerator for 3–4 days or at room temperature for a couple of days. Strawberries spoil quickly so it is better to keep it in the fridge and let it sit at room temperature for 30 minutes before serving.
If you wish, you can warm the portion you need in the microwave.
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