The soft strawberry cake is an easy-to-make dessert, ideal for breakfast, snack, or as a dessert at the end of a meal. Perfect also as a cake for special occasions, like Mother’s Day!
Strawberries, with their fragrance and vibrant color, have a special meaning for me: they remind me of my dad, because his birthday was in May, right in the middle of strawberry season. Every time I make this cake, it’s like bringing a bit of him to my table ❤️
You can make it either with the Bimby or with electric whisks: the result will always be wonderful. Soft, delicious, and rich in fresh seasonal strawberries, it will conquer you at the first bite… and you won’t be able to do without it, just like it happens to me every time I prepare it!
See you soon, Susy
Here are some other strawberry recipes 🍓🍓🍓:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 245.77 (Kcal)
- Carbohydrates 38.19 (g) of which sugars 15.71 (g)
- Proteins 6.13 (g)
- Fat 8.67 (g) of which saturated 5.02 (g)of which unsaturated 3.25 (g)
- Fibers 1.46 (g)
- Sodium 25.27 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the soft strawberry cake
- 14 oz strawberries (cleaned)
- 2.5 cups all-purpose flour
- 3 eggs
- 1/2 cup sugar
- 1/3 cup butter (softened)
- 1/2 cup partially skimmed milk
- 1 packet baking powder
- 1 tbsp granulated sugar
- as needed powdered sugar (optional)
You will need for the soft strawberry cake
- Kitchen robot Bimby
- Pan 9 inches
I prepare the soft strawberry cake
I wash the strawberries, remove the leaves, and dry them well.
I cut half into pieces and the other half into thick slices. I lightly flour the strawberry pieces with a tablespoon of flour: this will help prevent them from sinking into the batter during baking.
I put the sugar in the bowl and pulverize it for 10 seconds at speed 8.
I add the eggs and activate for 1 minute at speed 4.
I add the softened butter and work for 2 minutes at speed 4.
I pour the milk, flour, and baking powder, then activate for 40 seconds at speed 5.
I incorporate the strawberry pieces and mix for 20 seconds at speed 2 reverse.
I pour the batter into a greased and floured 9-inch pan.
I decorate with strawberry slices and, if I want, some granulated sugar.
I bake at 356°F for 45-50 minutes.
I do the toothpick test to check for doneness, then remove from the oven and let cool.
I sprinkle with powdered sugar and serve.In a large bowl, I beat the eggs with the sugar until pale and fluffy.
Still with the whisks running at moderate speed, I add the softened butter and then the milk. I sift the flour with the baking powder and gradually incorporate them into the mixture.
I add the strawberry pieces and gently fold them in with a spatula.
I pour the batter into the pan, decorate with strawberry slices and granulated sugar.
I bake in a preheated oven at 356°F for about 45-50 minutes.
I do the toothpick test, remove the cake from the oven, and let it cool before removing it from the pan.
I sprinkle with powdered sugar and bring it to the table.
Storage
Store the cake under a glass dome, so it will remain soft and fragrant for 2/3 days.
See you soon Susy
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