Soft strawberry cake: a paradise of flavor in 4 ingredients!
Simplicity and taste: the strawberry cake with flour, potato starch, sugar and eggs
The strawberry season is in full bloom and what better way to celebrate it than with a fresh and delicious cake? Today I offer you a very simple recipe that will amaze you with its taste and ease of preparation: the strawberry cake with flour, potato starch, sugar, and eggs
Only 4 ingredients for an exceptional result
You really need a few ingredients to make this cake: flour, potato starch, sugar, eggs, and, of course, fresh strawberries. The potato starch gives the cake a soft and fluffy texture, while the strawberries, with their sweet and tangy flavor, make it irresistible.
A perfect dessert for any occasion
This soft strawberry cake is perfect for any occasion: an afternoon snack with friends, a family breakfast, or a dessert after dinner. It is also an original and appreciated gift idea for everyone.
Here are other delicious fruit cake recipes:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
- Energy 414.13 (Kcal)
- Carbohydrates 64.27 (g) of which sugars 30.39 (g)
- Proteins 6.60 (g)
- Fat 16.38 (g) of which saturated 10.03 (g)of which unsaturated 6.18 (g)
- Fibers 1.43 (g)
- Sodium 36.88 (mg)
Indicative values for a portion of 128 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
- 9 oz Strawberries
- 1 1/4 cups All-purpose flour
- 3/4 cup Potato starch
- 3/4 cup Sugar
- 3 Eggs
- 1/2 cup Butter (melted)
- 1 Lemon (grated zest)
- 1 packet Baking powder
Tools
- Mold Guardini Gardenia, Springform Pan 2 bases 9.5 inches, Drip-proof base, Steel with non-stick coating, Black
Preparation
First, separate the egg yolks from the whites, whip the latter with an electric whisk, gradually adding half of the sugar, and set aside.
Soften the butter with the remaining sugar, add the yolks one at a time and let them incorporate well, then add lemon juice and zest. Gradually add the sifted flour, potato starch, and baking powder.
Wash the strawberries with baking soda, remove leaves and stems. Cut the fruit into quarters, flour the pieces (so they don’t sink into the batter), and then add them to the mixture. At this point, you only need to add the egg whites: do it with a very gentle bottom-up movement to avoid deflating everything.
Grease the cake pan of about 9/9.5 inches and bake the cake in a preheated ventilated oven at 350°F for about 40/45 minutes. The baking time is quite long because, as with all cakes with fruit, a lot of water is released during baking. And it’s ready, once cooled, sprinkle it with powdered sugar.
Soft strawberry cake storage
You can cut it in half and fill it with cream. Or add 3.5 oz of pecans to the batter, they will give the batter a crunch.
Since it contains fruit, I recommend eating it quickly, it doesn’t keep for too long, a maximum of 2 or 3 days.
If you prefer a more rustic cake, you can decorate it with a sprinkle of powdered sugar or some fresh mint leaves.
What else can I add to the soft strawberry cake batter?
For an even more intense flavor, you can add a tablespoon of strawberry liqueur or vanilla aroma to the batter.
